old-time fatty pork wanted

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Unity

Executive Chef
Joined
Jun 24, 2006
Messages
2,694
Location
Virginia near Washington DC
Washington Post Food Section said:
Better Cured Meat Begins On the Hoof at Home

FRASIER'S BOTTOM, W.VA. -- In 2001, Nic Heckett laid out plans for a new business: selling artisan bacons, salamis and dry-cured hams. What he didn't realize was that to do it right, he'd have to become a pig farmer.

The steady decline of the dollar upended his original plan to import top-quality prosciutto from Italy. And the Other-White-Meat-ization of American pork meant he couldn't find meat with enough fat and texture that he could cure himself.
So he partnered with a guy who has suitable oak-hickory-forested land and they returned to pre-industrial breeds of hogs, which they let forage like hogs are supposed to do. Link.

--John 8)
(Let pork be pork. ;) )
 
Back
Top Bottom