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.
The tail end of MAX's bellypan (diffuser) gets tuft tested, and the attached video shows the results. This was the finishing touch that got MAX its 100 miles per gallon on the highway.
Guest Chef Barbara Michelson talks about her recent pork workshop with Cole Ward
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.
MAX gets a lightweight belly pan under the engine, to further reduce aerodynamic drag.
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.
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