The Smoking Pig charcuterie and catering trailer started with a sausage making machine, just a simple meat mincer and about five kilos of pork shoulder.
Gregg Windsor then began to produce sausage recipes, experimenting with different ideas, that he would share with his friends and family. Including these Bombay bangers of The Smoking Pig currywurst sausage teamed with Bombay potato and spinach, topped with homemade raita and fresh coriander.
But fresh sausages were only the first step, the forerunner into charcuterie. Soon Gregg was experimenting with bacons and hams, looking for the best flavours and unusual combinations delivered in a traditional way. He began seeking out more information, reading books on charcuterie, exploring shops and delis, tasting and testing, searching for the best.
Gregg was pulled toward the finer arts of charcuterie and the enigmatic and some might say mystical powers of fermentation. Chorizo, salami, soppresata, sauccison sec, nduja, all these possibilities in a realm bound by time, care, consideration and passion. And so The Smoking Pig began.
With a catering trailer in Rugby, Gregg serves his passion for pork at local events and festivals.
If you missed him at Fargo Village last weekend then put Down on the close at Rugby School in your diary – where he will be bringing home to the bacon to his hometown on Saturday 26 August.