PORK BY THE BOOK…

Pork: Preparing, Curing & Cooking All That’s Possible from a Pig by Phil Vickery and Simon Boddy (Kyle Books, £25)

Gertrude the saddleback, queenie the duroc cross and wibbly the wobbly piglet were all key features of TV chef Phil Vickery’s childhood, as he helped out on a kent farm. he’d go on to rear 50 pigs himself. here, he reveals what’s involved in pigrearing and shares more than 100 recipes, with butcher Simon Boddy giving ideas about what to do with shoulder and ribs, gammon and ham, bacon and pancetta – and “odd bits”.