Black pig flank and apple sauce

When I visited Yves Bruneau butcher’s shop earlier this week, I bought Pierre Oteiza’s label of black pig. Pierre Oteiza is a champion charcutier from the ‘Vallée des Aldudes’ in France’s Pays Basque. He breeds exceptional meat, one of my favourite being the black pig. Roaming free in the green Basque pastures and forests, they are fed acorns and chestnuts. The meat is pure delicacy, … Continue reading Black pig flank and apple sauce