Buying a half-pig directly from a farmer ensures quality and well-raised pork, although it will cost more than supermarket pork. Understanding how to fill out a cut sheet guarantees you get what you paid for.
The holidays are here and you want to put together a charcuterie platter for your next party. Make it an impressive feast of the eyes with your own cured pork belly and duck prosciutto. With some pink curing salt, kosher salt and a few common household herbs and spices, you can serve up a delightful and delicious tray of home cured meats and pickles that your guests will love, but beware, they may ask you to make something for their next party.
Get started making your own charcuterie with this easy Garlic Sausage Recipe. By making your own sausage from scratch, you can use your own quality meat, customize the flavorings and leave out anything artificial.
We use some old and tried techniques for how to process the meat, like curing and smoking the big cuts so they'll keep without being put in a freezer. We're constantly striving to learn new, mostly old ways of utilizing and preserving more of the pigs for our own consumption, by making headcheese, confit and lard.
Vermont farmer Walter Jeffries details all the cuts of meat on a pig, as well as many other uses of the animal, from working the soil to providing delicious lard for baked goods.
This oven-braised pastured pork belly recipe from Dan Barber pairs the lush and fatty cut with a several-day cure using a salt and spice mixture to bring out one-of-a-kind flavor.
Guest Chef Barbara Michelson talks about her recent pork workshop with Cole Ward
Keeping feeder pigs over the summer is a good way to use garden leftovers and produce great tasting home-grown pork!
Small-scale local meat producers are teaming up with mobile slaughterhouses to make local meat more sustainable, accessible and affordable