Working with a whole pig was a bit challenging, but at the end the rewards were well worth the effort. I really took my time and made sure that the whole pig was utilized and appreciated. I also found that the best bits are often neglected or wasted by the not so adventurous consumers.
All posts in Smoking
Breaking Down a pig, Part 1: The head
With the meat prices rising and beef and lamb prices going through the roof, I had to look elsewhere for speciality meat cuts for our menu. As always I had to turn back to the underdog of the meat industry. Pork. For home use I will suggest to try and find a smaller size pig, between 35 & 40 kg will be manageable.
South Africa has some of the best pork and we really need to dig our teeth into this advantage. Here it our way of breaking down a porker into easy cuts for the everyday consumer. We will also share some easy recipes and cooking method for the cuts.
The Whole pig: We are using a 50 kg pig for this demonstration Read more…
Just a follow-up on our cold smoked bacon post last week
Like I said before, I had obsession with bacon for about two years, and this quest for PROPER BACON, made me look closer at the stuff that you buy in supermarkets. Cooking normal bacon not proper bacon; you know, “bacon produce by passion for the product and with patience” there was always white liquid in the pan. This triggered me to start looking at the ingredients used in the process of making it.
This is what I found listed on their declaration of ingredients:
Bacon is essential in the kitchen; a small piece of bacon imparts a lot of flavour. This is why using poor quality bacon is never an option. I have tried bacon from all the normal shops even from my butcher but in the end it all tastes the same. With some of the big brands of bacon you really have to imagine the smoky taste, because there is none.
A lot people haven’t had the privilege to taste proper cured and smoked bacon, and decided we will try to improve the quality that we use, and make a difference, one plate at a time.