Johnny Pusztai (@johnnypusztai) 's Twitter Profile
Johnny Pusztai

@johnnypusztai

Johnny Pusztai is an award winning master butcher from Nottingham. His many accolades include the Observer Food Monthly Awards Best Producer 2011.

ID: 1264964077

linkhttp://www.johnnypusztai.com calendar_today13-03-2013 17:06:28

37,37K Tweet

4,4K Followers

4,4K Following

Johnny Pusztai (@johnnypusztai) 's Twitter Profile Photo

Dry aged in the Himalayan salt fridge tattooed so can’t be swapped on transit seven days dryin texture flavour next level avot mi duckies

Johnny Pusztai (@johnnypusztai) 's Twitter Profile Photo

Semi boiled wings to 60c coated in paprika salt garlic powder cayenne flour corn flour egg then into panco bread crumbs fry till crispy nuf sez avit mi duckies

Dave Cheetham (@algarveowls) 's Twitter Profile Photo

Johnny Pusztai Johnny, now we have moved from Wollaton to live in The Algarve, we don't get chance to come in for any of those spankin' sausages!!!! ☹️

Johnny Pusztai (@johnnypusztai) 's Twitter Profile Photo

So happy to be asked back to work wiv North Notts bid at the Worksop food festival to compare the event wiv the great John Torode Justin Halpin and Teresa Bovey it will be a fantastic event so come and say hello. nuf sez avit mi duckies xx

So happy to be asked back to work wiv North Notts bid at the Worksop food festival to compare the event wiv the great John Torode Justin Halpin and Teresa Bovey it will be a fantastic event so come and say hello. nuf sez avit mi duckies xx
Johnny Pusztai (@johnnypusztai) 's Twitter Profile Photo

One of my buddies Russ gascoine totally levelled the top of this antique butchers block and built the legs from scratch so much skill cheers duckie I love it it’s had five coats of oil ready for my butchery bbq school at home

Johnny Pusztai (@johnnypusztai) 's Twitter Profile Photo

Bacon hanging to dry for five to six days zero moisture to get the perfect sizzle and that’s why we won the best smoked bacon in gb nuf sez avit mi duckies xx

Johnny Pusztai (@johnnypusztai) 's Twitter Profile Photo

This is pork loins being turned into bacon by the oldest form of preservation salt certain herbs spices and easing the water out not injecting a brine solution and that is the spunky stuff tha leaks out my bacon zero coz I take out before it goes in the pan it’s all in the sizzle

Johnny Pusztai (@johnnypusztai) 's Twitter Profile Photo

Seriously cracking idea I’ve been doing it this way for thirty pluss years 😂😂I’m gonna get mi plumber to have a look you top man you 👍🙃

Johnny Pusztai (@johnnypusztai) 's Twitter Profile Photo

We had our done about six years ago the drive way tarmac wiv a block paved border still looks good we get green algie on it b I t I read to use a solution of bleach and water and it does work looks great again