The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More: A Cookbook by Joshua Applestone & Jessica Applestone & Alexandra Zissu

Author:Joshua Applestone & Jessica Applestone & Alexandra Zissu
Language: eng
Format: mobi, azw3
Tags: Specific Ingredients, Meat, Reference, Cooking, Essays & Narratives, Butcher's Guide to Well-Raised Meat (2011) 363p 9780307953384 0307953386
ISBN: 9780307953384
Publisher: Clarkson Potter/Ten Speed
Published: 2011-06-07T20:02:14+00:00

PIG TO PORK

Throughout the year, Fleisher’s o ers pig-to-pork classes—full-day events from slaughter to sausage making—in an e ort to bring people closer to where their food comes from.

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AGE MATTERS

We don’t do many sucklings for a bunch of reasons. For farmers, they’re expensive to raise and not cost-e ective to sell; more money is always made on a full-grown animal. Tastewise, there’s no nish to suckling, no earthy depth. And then there’s the guilt. Despite what we say about veal, butchers do have limits. We don’t do bears (their muscle structure is too close to a human’s) and we try not to do baby pigs. When one of our farmers has enough going and can manage it, we’ll do some small-ish pigs, teenagers really—about 35

pounds versus 14 pounds for a true two- to six-week-old suckling.

As soon as they start hanging out at the 7-Eleven, smoking cigarettes, and asking people to buy them beer, we knock them178

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