I always ask them for lots of pork cutlets, hmm good ! You've never had a real chicken fried steak until its made with a pork cutlet ! I also have then give me unflavored ground pork & fat, so I can make my own flavor sausage (east coast hot Italian ) is our favorite. I like to smoke pork roasts so I have them cut plenty of those. I also have them cut 10# of fat into cubes and freeze it. I then take that and mix it with 100# of elk meat for a tasty burger mix, much better than beef fat and its made with my own organic piggy fat.
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Location: Stokesdale, NC
posted 5 months ago
Yrah I am most definitely going to have them save alot of fat. I have also heard the jowl is an amazing cut as well, but its rarely shown on alot of pork processing breakdowns.
I go among trees and sit still.
All my stirring becomes quiet
around me like circles on water.
My tasks lie in their places
where I left them, asleep like cattle.
With the jowls, I make guanciale. It's the traditional Italian jowl bacon that's used in Pasta Carbonara. It's not at all difficult, given it's small size and cure time.
The head makes a lovely stock, as do all the bones. I've made head cheese once at one restaurant, so that's an idea. Typically, I get the offal for the dogs. And pork skin is very good fried. I'm still perfectly my technique, still too many tough bits, but the dogs get those to. All and all, I have to say a pig is an incredibly useful animal.
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All the offal: liver, kidneys, brain and tongue. Intestines if making sausages.
The head is good for making homemade brawn: combine the meat gathered from the cooked head with diced shin beef, parsley, salt and pepper. No need for gelatine since both meats have naturally high levels of it. Once chilled, it won't last a week because it tastes so good - perfect summer meal.
I just got my first taste of 'buche' (no idea how to spell it, it' pronounced BOO-chey) recently. It's a mexican preparation of pork neck used to make tacos. It is mostly skin and fat with a bit of meat and it appears that big slabs of it are pan fried and then the crispy/greasy mass is coarsely chopped and added to tacos along with whatever else you like in your tacos (I would recommend shredded cabbage and pico for a nice contrast of texture and flavor). It was amazing.
It also occurs to me that getting a bunch of the skin is something a lot of people don't do, but real, fresh chicharones were another revelation for me. a world apart from the weird styrofoam like things I always detested out of a bag. Deep fried in big chunks they are a beautiful mix of creamy fat and crispy skin that delivers all the guilty pleasure of eating the skin of a roasted chicken but in a much more substantial form. Pairs well with drinking beer while waiting for the real meat to finish smoking.
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