This celebration of all that is great about pork showcases its fantastic versatility. Chapters cover Shoulder & Ribs, Belly, Loin & Fillet, Ham, Bacon, Sausages & Oddbits (offal), & cover the recipes & techniques needed to make everything from Dry-cured Ham, Chorizo & Salami to Smoked Pig Cheek Pancetta & Black Pudding Fritters. The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France & India, among others, & explore the cooking & preserving of pork around the globe. The book also covers the rearing of pigs, including their feed regimes, day-to-day care & the best diets to produce flavoursome meat. Essential reading for pork lovers everywhere.