Lately the talk around our house has been all about the pigs. And no, not because of the swine flu. My husband Mr.T has somehow become a meat broker between our local farmers and about 15 random friends and family members. One advantage to our big move to the country has been access to lots of local farmers for veggies, fruits, and meat. And Mr. T has been taking full advantage of it all, being the king of the carnivores that he has always been.
So our newest endeavor has been to order three pigs (aka hogs for you less romantically inclined). This is our first foray into the world of the pig, and it is an eye-opening experience. Between worms, castration, and pig slop, there is a lot to consider about that pork on your plate.
As I write, we have a large order of pork being processed for us. It is apparently so lean that the butcher can't make any bacon out of it. Mr. T is pretty excited, and has been searching for the most creative pork recipes he can find. If you have any, pass them on!
In the meantime, if you're interested in using local meats, I highly recommend the book The Grassfed Gourmet: Healthy Cooking and Good Living with Pastured-Raised Foods. And you can search for a local source at Local Harvest You see your food in a whole new light once you see the life cycle process from start to beginning.
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