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https://www.dedietrich.co.uk/blog/warm-salad-of-pigeon-bacon-black-pudding

https://cafedelites.com/easy-thai-satay-chicken-recipe/

Cut the pig heart into thin slices. Cut one onion into thin slices. Heat the frying pan with sunflower oil. Stir fry pig heart slices till they change the color, then take out from frying pan. Clean the frying pan, heat sunflower oil. Stir fry onion slices until they get a little bit brown and become softer.Add the pig heart into onion and stir together, put in cooking wine, salt, soy source and a little bit sugar, when they are nearly cooked, add some spring onion to give a bit green color and stir, then serve.

From "Real Stew" by Clifford Wright

1 kg of Kimbers belly pork. Medium sized slab of crackling. Roast pork for 40 mins while deep frying crackling until crisp and crunchy, then put crackling in oven with pork for further 20 mins until both sets of crackling are ready to melt in the mouth! The potatoes and stuffing will also be cooked with the pork so that all flavours will come together. Add sprouts, apple sauce and gravy made with the delicious juices from the meat. Any left over pork juices makes lovely dripping on toast the next day.

Dry and flour the veal lightly Brown veal in a little oil Remove From pan Fry soffrito - finely chopped carrots onion and celeryin butter Add 125 ml white wine herbs, a little fresh oregano, lemon peel Reduce wine by half Add stock Add veal Cook covered for 1 hour on medium Remove lid Cook till sauce is reduced down another hour Check for salt Make gremolata from minced garlic, lemon zest and parsley and sprinkle over just before serving Serve with risotto Milanese

Spaghetti, guanciale, eggs, parmesan cheese, black pepper

Anchovy garlic and rosemary marinade overnight then smoked over apple wood

Mesquite smoked on big green egg

I used the recipe provided in link below. https://cheesemaking.com/products/norwegian-style-cheese