Sunday, January 15, 2006

Pieces of Pig

Pictures of Pork

photograph picture belly of pork, pork butt and pork ribs

1lb pork ribs ($8.99 per pound), 3lb pork butt ($3.99 per pound), one whole belly of pork ($3.99 per pound)

photograph picture belly of pork, pork butt and pork ribs

Pork bellies have to be pre-ordered.

photograph picture belly of pork, pork butt and pork ribs

You can't just get half a one. You have to buy the whole thing.

photograph picture belly of pork, pork butt and pork ribs

This pork belly was about 5lbs in weight.

photograph picture belly of pork, pork butt and pork ribs

You haven't forgotten, have you?

photograph picture belly of pork, pork butt and pork ribs

It is Slow Pig Weekend.

photograph picture belly of pork, pork butt and pork ribs

You can either guess what I made with this lot, or just wait and see.




Links, Resources and Further Reading

Bay Area Resources:
My Butcher | The Golden Gate Meat Company

Other Resources:
Fans of Fergus Blog | Going the Whole Hog
An American Cooking in France | Kate's French Kitchen
An American Cooking in Italy | Divina Cucina
Pork Cuts | Like You've Never Seen Them Before
A Chart | of Pork Cuts

Archive Alert! On this date in 2005, from New Orleans: Shrimp Remoulade.

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Pieces of Pig

11 Comments:

  • At 15/1/06 09:55, Anonymous haddock said…

    Good grief. Two days in a row we are thinknig the same things. The last two days I have started a prosciutto/country ham, brined a fresh ham, smoked some tasso and tenderloins, served Mongolian BBQ ribs, sesame marinated tenderloin and braised belly. I also put up some pancetta and bacon chops. Today I'll be doing the headcheese and a few salami.

    Way to go Sam.

     
  • At 15/1/06 11:20, Anonymous kudzu said…

    I am some impressed with the pork passion around these parts! I just included a recipe for a peppery pork stew in a food feature for this month since January is pig-killing time in Italy.

    The processes you and haddock are exploring fascinate me -- but as a singleton householder I can't imagine dealing with the quantities necessary to the task.

    I would adore cracklings and clean lard, if nothing else. I'm envious.

     
  • At 15/1/06 13:58, Anonymous Brett said…

    Coucroute garnie?? Remember, I'm just an email away if you have any leftovers;-)

     
  • At 15/1/06 14:38, Anonymous Tana said…

    I'm going to post this to my blog, in honor of Slow Pig Weekend, but my blogging friend, Tse Wei, has a great post about St. John and Fergus Henderson here.

    My second pork is in the oven now—an Epicurious recipe for a spice rub on roasted pork with "lime mojo," which is a marinade with jalapeños, 12 cloves of garlic, lime, and so on. How I wish aromas could be conveyed through the internet!

    Signed,
    Tana "Born in the Year of the Pig" Herself

     
  • At 15/1/06 20:24, Blogger cookiecrumb said…

    My experience with this challenge was how favorable the odor of raw pork is. I kinda hate the smell of beef.
    Now: Sam, I'm totally ready to buy pork belly. I guess I know where to go now. xx

     
  • At 15/1/06 21:04, Anonymous Ivonne said…

    Those are some beautiful pieces of pork!

    This time of year always makes me think of my family's tradition of making sausages and other cured meats ... Bliss!

     
  • At 16/1/06 07:23, Blogger Sam said…

    haddock - its such a fascinating subject to me. I need to know more!
    I'll be checking oyur blog regularly for information!

    kudzu - I think the pork passion might become a bit of a trend in blogging circles. Expect lots of sausage making in hte future. Kudzu - check Obsession with Food for Derrick's making lard post.

    Brett - not quite right, but choucroute would be nice!

    Tana - I checked for a pig post from you yesterday but it wasn't there. Maybe it is now - I will check again. Thanks for the link - interesting read.

    Cookie - I am sure you can get pork belly from all butchers. It's a matter of calling in advance and checking first I suspect. I don't have a problem with the texture or smell of raw meat. I love handling it. Is that wierd?

    Ivonne - sausages is what i want to learn to make next!

     
  • At 24/1/06 14:12, Anonymous Anonymous said…

    Ugh, all those photos of dead animal carcass almost made me vomit on the spot. And one of the ones who commented called that beautiful?? Dead bodies aren't beautiful...and they should be buried, not eaten.

    MeetYourMeat.com

     
  • At 24/1/06 14:24, Blogger Sam said…

    Dear Mr or Ms MeetYourMeat

    I pity your delicate consitution, that causes you to be sick at the merest notion of facing up to the realities of life. I am an ex-Vegan so, hard as it is to believe, I actually know how you feel.

    I am for sustainable local agriculture and organic farming and free range meats from small local farms.

    I am not interested in purchasing my meat from the factory farms your website is campaigning against. I suggest your expend your energy on the real baddies of the meat business before picking on food bloggers like me who indeed are trying to supoort the notion of taking back farming to "The green pastures and idyllic barnyard scenes of years past" that your website so fondly harkens to.

     
  • At 25/1/06 11:02, Anonymous Anonymous said…

    Don't you find something ironic about the term "humane killing"?

    The day meat is "fair" or "humane" is the day the you can eat an animal and the animal comes out of you happy and healthy and continues living their lives.

    When someone kills another person, and shoots them in the forehead so the don't feel pain, do you call that fair or humane? What if that person eats the body? What then? There is NO excuse. (unless the pig was trying to maul you to death)

     
  • At 26/1/06 04:10, Anonymous Melissa said…

    The past farms were still cruel. The animals had their lives taken from them!

    Way back when there was no vegetation (after the great flood, if youre Christian like me), we had a real reason to eat animals, we didn't have a choice.

     

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