I forgot to add the pictures of the pig a couple posts ago. Here’s the ‘porchetta di testa’ that’s sliced, lightly breaded on one side and fried – with the obligatory egg (from my new-ish backyard flock of hens-more on that later).
Sweet Jesus it was good.
Archive for the ‘pork’ Category
More Pig Photography
Posted in egg, local, organic, pork, techniques on February 24, 2009 | 3 Comments »
Niman Ranch: The sad state of the world
Posted in beef, local, organic, pork, whole animals on February 24, 2009 | 6 Comments »
I just read a disturbing article about good ol Niman Ranch. As a cook in San Francisco, their meats were on at least 50% of all the fine dining menus around town. People loved them, and their product was good. Really good. Apparently they have been losing money for years, and finally sold the company [...]
Our (tasty) Friend, the Pig
Posted in pork, techniques, top 5 meals, whole animals on February 4, 2009 | 1 Comment »
I am a huge supporter of local purveyors. That’s why I love going to Bullocks Country Meats. They will do absolutely everything you could ask them to do, and are a family business. They butcher locally produced meats and some game, all raised on the particular animal’s natural diet. If it normally eats grass, then [...]
Pork Confit – the loooong way
Posted in pork, techniques on February 22, 2008 | Leave a Comment »
A la Alex and Aki. I decided on applying the same method, but adapting it to my own dish. The pork was broken down into the individual muscle groups, seasoned with salt, pepper, and Chermoula. I gotta say, Chermoula is like adult “Lawry’s Taco seasoning”. I love it. Anyway, after seasoning [...]
