The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More: A Cookbook by unknow

Author:unknow
Language: eng
Format: epub
Tags: Reference, Cooking, Meat, Butcher's Guide to Well-Raised Meat (2011) 363p 9780307953384 0307953386, Essays & Narratives, Specific Ingredients
ISBN: 9780307953384
Google: HQl9bO0T0XsC
Publisher: Clarkson Potter/Ten Speed
Published: 2011-06-07T20:02:14+00:00

removed before the meat is ground or processed.

If well-raised and-fed pastured pork isn’t available near you, USDA organic is absolutely a far safer, better bet than conventional.

Always read labels and ask questions; just because something is certified organic doesn’t mean it’s local or that it has roamed free.

FUN THINGS TO DO WITH PORK

FAT

• Make candles

• Turn it into soap

• Render it for lard, then make wonderfully flaky piecrusts

• Fry potatoes in it

• Make chicharrones (aka fried pork rinds, made from copious amounts of fat with the skin attached)

• Try making salt pork

• Fry chicken in it

AFTER SLAUGHTER

During the winter we do about seven or eight pigs a week. In the summer, when life is all about barbecue, this number can jump to twelve. It also jumps around Christmas. The hogs are big—

somewhere between 180 and 250 pounds, and about seven to nine months old. Their age depends on several factors: how fast they are growing; how many we need; how pissed o they are (angry pigs can maim each other—i.e., harm our product—so these are often killed younger); the time of year (pigs are angrier in summer months—you would be, too, if you were 200 pounds and hugging a pine tree for shade). Conventional pigs, on the other hand, tend to 174

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