What's the first thing that comes to mind when you hear the words "swine flu"? Pigs, right? Sick pigs. Sick pigs that might make you sick too. Well, swine flu really has very little to do with pigs, and it has absolutely nothing to do with pork. You cannot get swine flu from eating pork, and there is no reason to stop eating it. More
"Dry" and "poaching" might sound like an oxymoron, but hear us out! This is a great technique to use with small cuts that don't have a lot of internal fat to keep them moist. Here's how... More
Ever wondered what brining really does? Or been curious about the Maillard reaction? Want to get the scoop on nitrates in our food? For answers to these questions and more, read on... More
Meat "debris" is something we saw on menus when we lived in New Orleans. It is a Louisiana invention (we're assuming), typically made from crusty slivers of meat that fall into the bottom of the pan while you're cooking a beef or pork roast. For our version, inspired by a brunch item at the amazing Dante's Kitchen in New Orleans, we put our debris over fried eggs. Where'd we get the meat? Well, it's more of the leftovers from that pork shoulder we showed you earlier this week... More
As Emma said earlier today, making your own sausage isn't as daunting as one might think. It allows you to control not only the flavor, but the fat and nutrient contents as well! Sausage makes even the most meager left overs or ingredients, into a meal fit for a king and we just happened to have a camera along when we ground our own last night. See the step by step process, learn some valuable tricks of the trade and see own recipe for pork-apple-raisin breakfast sausage after the jump... More
Yesterday we showed you a basic recipe for cooking and shredding a pork shoulder. It's a great recipe on its own; there are plenty of soft carrots, tomatoes, and caramelized onions to make it a stand-alone meal. But we like to set aside some leftover meat, free from its braising sauce, and save it for other meals throughout the week. This is a good one that's super easy and has a really unexpected flavor. More
We agree with reader mschatelaine from our post on marbling: the push to make everything lean and fat free does tend to go overboard sometimes. Lucky, that won't be a problem as long as pork fat is around! More
The British television network Channel 4 has a fantastic website for all things pork and pig. The site supports the series The Great British Food Fight in which four well known chefs celebrate the very best of British food and explore issues and concerns around animal welfare and the sustainability of small farms and food businesses in challenging economic times.
But it was the Interactive Pork Cut Guide that really caught my eye. More
This may be our very favorite meal. It is incredibly hard to screw up, and yet turning a big hunk of pork shoulder into tender shreds of juicy meat still feels like a noteworthy accomplishment every time we do it. We're going to take you through the steps of trimming, seasoning, braising, shredding, and serving a pork shoulder—with instructions, photos, and a basic recipe, too. More
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