I love making these! Firstly, I throw the pot on the wheel. When the clay is nearly leather hard, I trim the bottom so that its nice and round. Then I slam them down on the workbench at a jaunty angle.
It takes nearly 2 weeks for the salt pigs to dry out enough for the bisque firing.
They are now ready to glaze. I have a small selection of glazes that I have chosen for their depth of colour and movement.
The salt pigs are then fired for the final time to 1210 degrees C making them food safe, durable and dishwasher/microwave proof.
