this is camino

“When you buy whole animals, you can’t help but think of every part of them as being equal. If I pay $4.75 a pound for a pig, it is $4.75 for fat, $4.75 for shoulder, and $4.75 for loin. I don’t throw away the loin and I don’t throw away…

HT to Michael Twitty @koshersoul for this new addition to the kitchen work-top (it replaces boring old, plain, pepper) & to @hels for her great MSG tip, a jar of which also now sits at my left-hand, when cooking.

The first suggestion comes from his really rather wonderful “The Cooking Gene”* whilst the second is from her recent piece in The New Yorker.

* [it has pork in it — amongst many other delights — so that absolutely, 100%, makes this totally needing of a Salute The Pig article. You should immediately go out and buy this. It’s by turns, fascinating, informative and disturbing e.g. when you read that American slaves had been roasted alive in an oven for some imagined failing in the kitchen…]

And attempt to introduce pata negra pigs (the raw ‘material’ for the transcendent jamón ibérico de bellota) into the US. Did it succeed?

tl;dr: The answer is “yes”, (of course) albeit with caveats, otherwise I wouldn’t be writing this piece, but read on for a really rather fascinating tale, an act of faith, up there with that whole “walking on water” schtick — and one much more reliably documented than that bearded sky pilot shit — one to encourage anyone looking to change how stuff happens.

“This [ham] is raised in Georgia, and we substituted peanuts and pecans for acorns, and we think it’s just as good [as Iberico]. Or better.”

@ Melissa Golden 2018

Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest Cambs, England. Salutate porcum!

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