Whole Hog: Roast A Hog Or Suckling Pig

Goin' whole hog: what you need to know to roast a hog or suckling pig?
First "Never eat more than you can lift." as Miss Piggy is saying... and then... Hog cooking is an ancient tribal ritual practiced around the world. Practically every society has celebrations and ceremonies surrounding the sharing of whole a beast (see sidebar). There's a lot of meat between rooter and tooter so that means you don't undertake the ritual unless the whole tribe is coming.

But before you commit, keep this in mind: It is a lot of work. If you screw up you are embarrassed in front of a large crowd, and it is easy to screw up. But most importantly, keep in mind that this is not the best way to cook pork. There are lean tender muscles like the loin and tenderloin that are best at about 145°F, and tough sinewy knots of muscles like the shoulders and hams that won't get tender until they hit 200°F or so. What you end up doing is cooking everything to the higher number and then shredding it, dousing it with sauce, mix in some crunchy skin, and have a massive pile of pulled pork.

The best way to cook pork is to... Goin' whole hog: what you need to know to roast a hog or suckling pig 

WHOLE HOG: ROAST A HOG OR SUCKLING PIG

 

Feeding Food Waste To Pigs

FEEDING FOOD WASTE TO PIGS COULD SAVE VAST SWATHES OF THREATENED FOREST AND SAVANNAH

Feeding food waste to pigs could save vast swathes of threatened forest and savannah.

A new study shows that if the European Union lifted the pigswill ban imposed following 2001's foot-and-mouth disease epidemic, and harnessed technologies developed in East Asian countries for 'heat-treating' our food waste to safely turn it into pig feed, around 1.8 million hectares of land could be saved from being stripped for grain and soybean-based pig feed production—including over quarter of a million hectares of Brazilian forest and savannah.

Read more at: Feeding food waste to pigs

FEEDING FOOD WASTE TO PIGS

Pig As A Pet

These seemingly dirty animals are making a comeback as a household pet! They are fun loving and great with kids ... just make sure they have their own place to wallow in the mud that isn't your living room!

Pork Pie

Pork pie is a traditional British cold meat pie. Pork pie consists of chopped pork and pork jelly sealed in a hot water crust pastry.

Pork pie is normally eaten as a snack or with a salad.

A classic English pork pie has a hand-formed hot water crust pastry, a minced or chopped pork filling, seasoned simply with salt and pepper and topped up with meat jelly, added after baking. Pork pie is intended to be eaten cold, the jelly acting as a protective layer that keeps out airborn nasties and which also stabilises the pie for carrying about without it breaking.

The most famous English pork pie is the Melton Mowbary pork pie, which became common in Leicestershire England in the 18th century due to local pig farming. The Melton Mowbray pork pie used uncured pork and was hand raised (without a mould). This receipe uses uncured shoulder pork, but does use a muffin tray to give a more event shape to the pies.

These are simple to make and really delicious, especially with a good mustard. Pork pies are perfect for picnics as they keep well and travel well....read more plus easy 6 steps of  HOW TO MAKE TRADITIONAL ENGLISH PORK PIES

Pork Pie

 

Pork Terrine

Pork terrine is pork made in a mold. 

A terrine most commonly refers to a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. 

Pork terrines are usually served cold or at room temperature. 

Most pork terrines contain a large amount of fat as well as pork. 

Making a pork terrine - they're really easy once you know how: 

The best Pork terrine recipe by BBC FOOD

PORK TERRINE

Pork Dishes

Pork Dishes 

7 Pork Dishes to Put on Your Dinner Table Tonight

• Wasabi and Panko-Crusted Pork With Gingered Soy Sauce
• Portuguese Pork With Red Peppers
• Pacific Pork Kebabs With Pineapple Rice
• Grilled Pork and Onion Tacos
• Pepsi Pork Roast
• Perfect Stuffed Pork Loin Roast
• Bourbon-Glazed Pork Chops with Hoppin’ John

Pork Dishes

And after you're done, check out the best pork dishes in Boston, Chicago, Los Angeles, Philadelphia, and San Francisco. Then learn your breeds and your cuts, and read about the real cost of raising your own pig (and then eating it): The 35 Best Pork Dishes in New York

Pork Dishes That Are Healthy

The protein formerly known as "the other white meat" has finally stepped up to the plate. No greasy, fatty strips in sight—just lean, delicious, versatile cuts. Check out these deliciously guilt-free pork dishes...healthy pork dishes 

PORK DISHES

Pork Stew Recipe

Simple good home style pork stew recipe

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 6 to 8 servings

Ingredients for pork stew recipe

2 1/2 pound boneless pork roast (Use your favorite cut), cut into 1 inch cubes

1/4 cup all-purpose flour

2 1/2 teaspoons salt

1 1/2 teaspoons black pepper

3 tablespoons extra virgin olive oil

2 small leeks, white and green part thinly sliced

1 cup chopped shallots

4 large garlic cloves, minced

1 cup white wine

5 medium carrots, peeled and cut into 3/4 inch pieces

4 medium Yukon Gold potatoes, peeled and cut into 1 inch cubes

2 cups chicken stock

1 14.5 ounce can chopped tomatoes

2 tablespoons balsamic vinegar

2 bay leaves

1 teaspoon dried basil

1 teaspoon dried organo

1 teaspoon dried thyme

10 ounces cremini mushrooms, cut in half

Chopped parsley for garnish

Instructions

1. In medium bowl, toss pork cubes in flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

2. Heat olive oil in a large dutch oven over medium high heat. Place one half on the pork in an even layer in the dutch oven. Do not overcrowd. Brown for two to three minutes. Turn each piece and brown for two to three minutes. Transfer browned pork to a plate. Repeat with remaining pork, transferring to plate when browned.

3. Add leeks, shallots, and garlic to dutch oven and saute for two to three minutes until the leeks are wilted. Add wine and stir to deglaze the pan, scraping the bottom of the pot to remove browned bits.

4. Add carrots, potatoes, chicken stock, tomatoes, vinegar, bay leaves, basil, oregano, thyme, two teaspoons salt, and one teaspoon pepper to Dutch oven. Bring to a boil, mixing well. Reduce heat to low and simmer for five minutes.

5. Add pork to the stew, cover, and simmer for 30 to 40 minutes. Add mushrooms and continue simmering for 10 to 15 minutes or until vegetables are tender. Adjust seasoning with salt and pepper to taste. Serve immediately garnished with chopped parsley.

Read more at classic pork stew recipe

PORK STEW RECIPE

 

Pork Stuffing

Pork stuffing is a seasoned mixture of pork that is put inside other food (or vice-versa) and cooked.

Such example is this jamieoliver pork stuffing simple rcipe: Pork stuffing 

pork stuffing jamieolivier

 

PORK STUFFING

Roast pork with  made with sage and crispy crackling is a real showstopper
Read more at roast pork with apricot and mushroom stuffing

Pork Tamales

Pork tamales or tamale is a Mexican dish made of minced and seasoned meat packed in cornmeal dough, wrapped in corn husks, and steamed

Listen: TAMALES

The tamales of old came in all shapes and sizes. There were meat, seafood, vegetable, nut and fruit tamales. Some were filled with the corn dough masa we use today and some were not. Crushed rice or beans could be used instead of the masa or the tamale could contain no masa at all. Tamales could be wrapped in corn husks, banana leaves, avocado leaves, other non-toxic leaves, or even paper or bark. Tamales were steamed, grilled, roasted, boiled or even fried. There was quite a variety.

The tamales of today are more homogeneous. The most common tamales are made with beef, chicken or pork in a red or green chile sauce or sweet tamales made with raisins and cinnamon. Most are wrapped with corn masa in a corn husk and steamed.

Tamales are typically not made every day anymore due to the labor involved. They are made for special occasions like the Day of the Dead, Christmas, New Year's or just about any other family or holiday celebration.

Pork Tamales recipe for pork tamales

Yield: Makes 4-6 dozen tamales
Ingredients

    PORK BUTT
    2 ½ lbs. Boneless pork butt
    1 Tbsp. Garlic powder
    1 Tsp. Salt
    1 Tsp. Black pepper
    MASA
    10 lbs. Masa (cornmeal flour)
    4 cups Pork lard
    ¼ cup Water
    3 Tbsp. Baking powder
    2 oz. Chile Ancho to color masa
    TAMALE ASSEMBLY
    6 dozen dried corn husks
    CHILE SAUCE
    ½ lb. Chile Ancho
    1 Tsp. Garlic powder
    ½ Tsp. Ground cumin
    2 cups Water (stock saved from boiling the Chile Ancho)
    2 Tbsp. Pork lard
    2 Tbsp. Salt

Make it: Pork Tamales

PORK TAMALES

Recipes For Ground Pork

Recipes For Ground Pork: Easy Ground Pork Stir Fry

30 mins to make, serves 4, gluten free, ground pork recipe

Ingredients
1/2 lb Ground pork

Produce
1 cup Carrots
2 cloves Garlic
3 tbsp Ginger, fresh
1 1/2 cups Mushrooms
1/2 Onion, medium

Condiments
3 tbsp Soy sauce
Pasta & Grains
1 cup Brown rice

Baking & Spices1/2 tsp Chili powder or red pepper flakes

Oils & Vinegars
1/2 tbsp Vinegar

Make it at RECIPES FOR GROUND PORK 

Recipes For Ground Pork

Color Confusion: Is Pork Red Meat?

Virtually all dietary studies categorize four-legged land animals such as pork, beef and lamb as "red meat" poultry and fish as "white meat"and yet, in culinary or cultural contexts, pork or veal is often considered a white meat and duck or goose may be classified as red.

See more on the "pork red meat" question:
Is pork considered a red meat?
Is pork red meat

COLOR CONFUSION: IS PORK RED MEAT?

Pork Meat Grown In The Laboratory

Lab-grown pork Will be available within five Years:

A new San Francisco-based startup, Memphis Meats, is planning on growing beef and pork in laboratory bioreactors, aiming to be the first company to bring lab-grown meat into the mainstream market, according to Gizmodo. Furthermore, the company says that its animal-free products will be available to high-end customers in the next three to four years and lab-grown pork will be available within five years.

As of now, lab-grown meat is expensive - the first stem cell burger cost $330,000 to create, but each year production costs are falling, and it's not completely unlikely that this form of meat will eventually be a novel alternative to the resource requirements of growing a cow, which include water, food, energy, time and space.

Of course, there are still many barriers to overcome. Memphis Meats is growing its animal tissue in bioreactors that require stem cells and nutrients. Lab-grown pork meat

Scientists from Eindhoven University in The Netherlands have for the first time grown pork meat in the laboratory by extracting cells from a live pig and growing them in a petri dish.

The scientists, led by Professor of Physiology Mark Post, extracted myoblast cells from a living pig and grew them in a solution of nutrients derived from the blood of animal fetuses (although they intend to replace the solution with a synthesized alternative in the future).

Professor Post said artificially cultured meat could mean the meat of one animal could be increased to a volume equivalent to the meat of a million animals, which would reduce animal suffering and be good for the environment. As long as the final product looks and tastes like meat, Post said he is convinced people will buy it.

At present the product is a sticky, soggy and unappetizing muscle mass, but the team is seeking ways to exercise and stretch the muscles to turn the product into meat of a more familiar consistency


Read more at: Pork meat grown in the laboratory

PORK MEAT GROWN IN THE LABORATORY

Pork Cuts

Primal pork cuts

Shoulder: Cuts from the upper portion of the shoulder (called the blade shoulder) are well marbled with fat and contain a lot of connective tissue, making them ideal candidates for slow-cooking methods like braising, stewing, or barbecuing. Cuts from the arm, or picnic shoulder, are a bit more economical than those from the blade area but are otherwise quite similar.

Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked.

Leg: The rear legs are often referred to as “ham.” This primal cut is sold as large roasts and is available fresh or cured.

Side/Belly: The underside is the fattiest part of the animal and is the source of bacon and spareribs.

Read more at pork cuts- visual guide

Pork cuts by charts 

Pork cuts:

PORK CUTS

Pork Allergy

Pork allergy is usually to the proteins found in pork, which are what trigger an allergic reaction in humans. Specifically, the 65-kDa protein is the main allergen found in pork meat.

Proteins found in pork are what trigger an allergic reaction in humans. Specifically, the 65-kDa protein is the main allergen found in pork meat. 

For those who have this rare allergy, the body’s immune system reacts to the intake of the allergen stimulating a type 1 hypersensitivity reaction consequently casting symptoms abdominal symptoms, asthma, rashes, sneezing, and breathing problems. his rare allergy, the body’s immune system reacts to the intake of the allergen stimulating a type 1 hypersensitivity reaction consequently casting symptoms abdominal symptoms, asthma, rashes, sneezing, and breathing problems. Allergy to pork is said to be prevalent in patients with severe food allergy. Those with a bad case of childhood asthma have a higher risk of developing complications from the allergic reaction.

In some cases, the allergic reaction may not be caused by the animal itself, but from the chemicals used to process pork meat such as papain (used as a meat tenderizer) or casein (used as a stabilizer).

A pork allergy can develop any time in life. If you are allergic to pork, it is possible you also are allergic to other meats.

Pork Allergy Symptoms

• Hives or skin rash
• Nausea, stomach cramps, indigestion, vomiting, diarrhea
• Stuffy/runny nose
• Sneezing
• Headaches
• Asthma
• Anaphylaxis, a severe potentially deadly allergic reaction that restricts breathing

Read more at pork allergy  

PORK ALLERGY

Healthy Pork Chops

Pork chops are healthy and a versatile budget-friendly option for dinner. You can find here some healthy pork chops recipes under 250 calories: healthy pork chops under 250 calories

or if you are looking for healthy pork main dish recipestry, this  healthy pork chops main dish recipes at Allrecipes has more than 60 trusted healthy pork chops recipes complete with ratings, reviews and cooking tips: healthy pork chops

Although it might not be the first white meat that always comes to mind, pork chops is indeed healthy choice, whether grilled, broiled, or even fried, here are some light pork chop recipes all cut back on fat and calories without losing any flavor or texture: healthy pork chops recipes

HEALTHY PORK CHOPS

Why Pork

Pork in general and especially pork eating are definitely a big sensual thing. Promiscuous pleasures... Just look at the pig eating questions that are aroused (at Google's) concerning good or bad, healthy or forbidden, kosher or not...

Some of the WHY PORK uncertenties:

• why pork is bad for you

• why pork isn't kosher

• why pork meat is bad

• why pork is good for you

• why pork is bad for you

• why pork is forbidden in islam

• why pork is bad

• why pork is prohibited in islam

• why pork is unhealthy

• why pork is forbiden

WHY PORK

WHY PORK

Pork Jowl

Pork jowl (or jowl bacon or hog jowl) is cured and smoked cheeks of pork.
Jowl being the lower part of an animal’s cheek, especially when it is fleshy or drooping and pork jowl is the "cheek" of the hog.   

It tastes and cooks similar to thick cut bacon.  It's a tough cut that is typically smoked and cured.

Pork jowl is used to season beans and peas, or fried and eaten like bacon.

On New Year's Day, pork jowls are traditionally eaten in the south to ensure health, prosperity and progress.

How to Cook Pork Jowl Bacon

Pork-jowl bacon doesn't differ much from pork-belly bacon, except for one thing: technically, it's offal. Although you wouldn't know by its appearance -- both jowl bacon and regular bacon are cured and smoked -- pork-jowl bacon comes from the inside of the pork cheek, just below the eye. You do, however, have to cook it a bit differently than you do regular bacon to get the best out of it. Regular bacon has a 1:3 ratio of meat to fat, whereas jowl bacon has about a 2:1 ratio of meat to fat -- a proportion for which the pressing-and-roasting cooking method was made... read more at How to Cook Pork Jowl

PORK JOWL

Buckboard Bacon

Buckboar bacon is:

Buckboard bacon differs from traditional American style bacon in that its meat source is typically pork butt, also sometimes referred to as Boston Butt, despite its name does not come from the pig’s butt.  Polk butt is a section of the pig that comes from the top part of the shoulder from the front legs. 

Additionally, buckboard bacon can be sourced from pork loin as well, which is located just behind the shoulder along the back of the pig.  Other areas of the pig can be used to make buckboard bacon, but basically it means any area that is not pork belly, where it is cured and then smoked.

When the pork belly is not used, the buckboard bacon takes on several different characteristics:

• There is less fat on buckboard bacon

• Less fat, means more meat and more texture

• With more meat, the shape of the bacon is typically not in a strip shape, but defined by the location    of the mean, for example the pork loin sources buckboard bacon is shaped in thin round/oval shapes    like the loin

• Depending on the cut of meat and feed for the pig, there is less fat marbling and a “meatier” bite/consistency of buckboard bacon over regular bacon

• Leaner meat means more attractive to dieters who still enjoy lots of flavor without the high fat/protein ratio

• Being sourced from thicker and meatier cuts of meat, one has the option to be very versatile with shapes and cut nice, thick, juicy rounds as a main entrée highlight

• Also being a leaner meat, buckboard bacon is like ham and needs a little help in the fat department in terms of frying- use butter or oil if you want to make it crispy!

Buckboard bacon in the US has been around since the earliest settlers in the country, when simply because the ideal cut of meat was not available or too expensive did not mean that the settlers would waste any part of the pig

Read more at: buckboard bacon

Making buckboard bacon

This is buckboard bacon, it is made from a pork butt instead of belly. It tastes kind of like a mix of bacon and a light ham flavor. It was darn good is what it was.
I took a 6 lb pork butt, cut out the bone and cut it in half. I used this as a cure: 1 lb of pickling salt, 8 oz sugar and 2 oz of pink salt/prague powder. (Thank you David the Gastronomic Gardener. ). I mixed this up and then sprinkled slightly more than a quarter cup all over the two pieces of meat and made sure to rub it into and cracks or grooves in the meat. It was then put in a Ziplock bag and put in the refrigerator. Read more at Make your own buckboard bacon

BUCKBOARD BACON

 

 

What is the Spanish word for pork?

Pork in Spanish is carne  or de cerdo cerdo  

Pork in Spanish is carne  or de cerdo cerdo 

Where To Buy Pork Belly

You can buy pork belly at your local butcher or you may ask at your local grocery store, they even may order a pork belly for you.

The frozen pork belly may also be bought at Cash and Carry. Pork belly for good bargain prices may also be bought at Restaurant Depot.

Note the that there are several pork bellies qualities. Between Pork Belly Chicharron and Asian Braised Pork Belly, the Southern Cali Mexican and Asian grocers have to have it.

WHERE TO BUY PORK BELLY

Where to buy pork belly