We certainly don't need to say that pork belly is a trend at the moment. It has made quite the comeback. Even people we know who rarely cook are now in the pork belly trance and just last night — my fiance took a stab at cooking it himself. More
One of our favorite things to eat is slow cooked beef and pork — better known as barbacoa and carnitas. Their luscious, slow-cooked tenderness may seem hard to achieve at home, but it's actually incredibly easy. It's all about the technique and the tools. Here are three options. More
We eat a lot of sandwiches in our house, and therefore, we end up buying our fair share of deli meat. Every once in a while, we like to take a break from what the grocery store has to offer and make our own sandwich fixings. This recipe with its touch of spice is one of our favorites. More
I cook for a big crowd of people at least once a week — sometimes twice. And lately I have been relying on the grill, since it doesn't heat up the kitchen. But sometimes I get a little tired of grilling individual pieces of chicken, or individual burgers that have to watched and tended. It's nice to have some bigger, simpler options. This pork loin is one of those: Slap it on the grill, walk away, come back, feed a crowd. More
Last week I bought a hunk of pork loin for a dinner party. I bought it from Cheryl Smith at Bluescreek Farm Meats, my local butcher. I love buying meat from Cheryl and David; they always hand it over with a tip or some helpful cooking advice.
This time, Cheryl gave me an excellent health tip for buying and cooking summer pork. "When you get this home," she said, "put it in the freezer for a few hours." More
There’s no pretty way to say it: guanciale is cured pork jowl, plain and simple. This might sound like something best left to the Anthony Bourdains of the world, but that would be a mistake. If you like bacon, you’ll love guanciale. Trust us! More
Here's a bit of news that was buzzing around last week: Did you hear that the Pork Board sent a cease and desist notice to ThinkGeek over their unicorn meat packaging?
ThinkGeek launches some new, exciting, and ultimately fake product every April Fool's Day. This year, it was a SPAM-esque tin of unicorn meat ("Crunchy horn bits in every bite"). Their only mistake was labeling it "the new white meat." More
Butchery has been a hot thing these past few years. If you're going to eat animals, then you better be prepared to know (and use!) everything to do with their innards, right? This matched set of posters from Mystery Hound celebrates that trend with an overview of two old-school styles of pork butchery. More
An authentic Cuban sandwich must have roast pork in it to be worth its salt, and if you want to do it right, make lechón asado. It's not just for sandwiches; this stands up on its own as a main dish with some rice and black beans. More