Pork Head Cuts

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When buying a pig, whole or half, one of the often overlooked options is the head and related cuts. The ears are a great cut to get both to cook yourself (very popular in some cultures) or even to have smoked as a special treat for your dog. The jowl is a delicious cut – again, not as common in the US as other areas, but well worth asking for. There are other recipes for the head and stews or soups are often the target here, but at a minimum, it provides trimming for sausage and scrapple.

I do encourage you to do a little research on your own and consider this as an adventure to explore in your next cut list or trip to the butcher!

Pig ears

Smothered Pig ears – This one is a soul food take on the pig ear and I have yet to make it but is sounds good. I would love to hear from anyone who makes this and add your review here.

Pig’s Ear on a griddle and Red Braised Pig’s Ear – This link provides 2 methods of cooking and also an entertaining read about the process of picking them up and a little history. When buying a whole or half pig you will not have a quantity of ears, but if you ask ahead of time, we can coordinate with customers who do not wish to get the ears back and you might get a free add on bonus! (We won’t let them go to waste either way.)

Super Bowl Snack: Crispy Pig Ears – These treats take a different approach and are from Chris Stewart, the co-owner of the Glass Onion in South Carolina. A quick tip on this take is the simmering in the over portion calls for a mirepoix – for those who might not be familiar with that, it is essentially a mix of onions, carrots and celery but can be varied.

Hog Jowl

The jowl is a cut that is essentially, bacon. It is rich in fat and meat and can be treated like a belly cut for bacon, or cooked as an accompaniment for black beans or other dishes.

First up is a recipe from Taste of Southern and covers frying the jowl. I am including this one as it is well done, with great photos and ideas. It is primarily focused on the bacon approach, but is a good site to explore on it’s own as well.

Another approach to the jowl is covered in a very solid article over at mattikaarts.com and is Home Cured Guanciale. As described on the site, “Guanciale is a whole pork jowl, that has been rubbed with salt herbs and spices, and air dried.”

Once you make it, the resulting product can be used like a super rich bacon in salads, pasta or any other dish. I think this is worth a try if you are serious about your pork, though it represents an investment in time and energy.

Wrapping it up

Generally, with the head there are so many things you can do I encourage you to make google your friend. (or whatever search engine you like)

There are more options out there to try than you can imagine and so many great flavors and treats to eat. Do not be afraid to experiment and provide comments to us and we will post it here if you wish.

Bacon, everyone’s favorite food.

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20160106_175755One of the best parts of a pig is the Bacon – and this is a critical selection time on your cut list. Much like your hams, deciding on smoked or not, as well as size is a big decision and something to think about.

I go for thick cut and smoked because we enjoy the texture of the bacon and it is almost like ham slices with that smoky flavor and rich texture.

For comparison, much of the bacon you buy in the store is mostly fat and thin enough to see through in most cases. I am including photos here from tonight’s dinner to show the difference in farm bacon, cut by a butcher to request. Note the thickness of the final cooked product and also the meat to fat ratio. Not to get too technical and over the top with this, but bacon is serious business! When you order your cuts, I do suggest trying at least a portion of it thick cut – it will take longer to cook but due to the meat / fat ratio you may end up with less fat / drippings than your thinner store bacon.

20160106_180412The decision to smoke it is really a preference thing but again, I suggest you try at least a portion of your bacon that way to see what you think.

Now, what I am going to say next may be bordering on sacrilege to purists, but there are ways to cook bacon beyond the classic cast iron fry pan. We have had success in the microwave though for that, I will tell you that you do NOT need to invest in all the gadgets for microwave bacon – simply put it between layers of paper towel and zap it for around a minute or 2 for 1-3 slices. Another easy and low mess approach is in an oven at 450 – optionally to improve this one, you can drape the bacon on cookie racks over cookie sheets but that is not a requirement and I generally don’t bother if I am doing this approach.

If you are really adventurous, try grilling bacon. It is out of this world but you have to watch it carefully, keep it high and avoid the fire / flame ups. Last but not least by any means – deep frying. I worked at a deli many years ago and learned this trick – toss a few slices in the deep fryer while you fry your eggs and toast your role – heavenly if you have a fryer at your finger tips. (or you have a friend who is willing to share. I love my neighborhood)





Pork Loin

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The pork loin is a versatile cut of meat that can go from a casual meal for 1 or two to an elegant centerpiece for an important guest (if you’re into that sort of thing, you know – with the candles and wine and …. that stuff.)

I am am providing links here to a few different sites with some radically different uses of this cut to showcase the versatility of the meat. None of these require special instructions to the butcher, but some of them might be enhanced with a little pre-planning. Generally, when our butcher cuts the loin, he does the loin as a cut and the ribs as a cut. If you want, you can get that as one large cut you trim to make extra meaty ribs or whatever suits your needs, just be specific on the cut sheet!

Pork Fajitas

The first contender here might be unexpected – it is Pork Fajitas and is a good use for that smaller loin cut. This recipe calls for browning the pork in small / thin slices but I would suggest a slight modification – try grilling it after coating it with salt and oil on a hot grill to sear the outside, then shift to indirect heat to finish. After that – follow the rest of the direction. Either way, it is a nice summer choice to go with a lime beer.

Crispy Fried Pork Cutlets

Another quick and easy one here is the crispy fried pork cutlet. Now to be completely honest here, this is not on my go to list. I think a good loin should be a roast or even the fajita before going here, but if you are into fried pork, this is an easy option and tasty. I suggest some garlic and pepper in the breading, but that’s totally optional, feel free to miss out on how much better your food would be with it and tell me later you wish you had done it.

Stuffed Pork Loin Roast

Next on the list is a bit more of a formal approach, but the author says it is “Tender, juicy, smoky, delicious, spectacular looking, and fast. Could you ask for anything more?”

Over at AmazingRibs.com, they walk you through a very good primer on how to make a stuffed pork loin roast. They use a smoker, but you can adapt the recipe to your oven if you need to. I really like this site and recommend you take some time to poke around the good resources. It is very well done and makes me hungry every time I visit!

There are so many ways to cook up a good loin that I cannot possibly link them here, but if you want an adventure in cooking, visit Pinterest and search Pork Tenderloin Recipes. (I made it easy, click this link)

I do suggest at least once doing a garlic rosemary approach and experiment away – just keep in mind this is a leaner cut of meat so you need to treat it accordingly and not over cook it or dry it out.

What is Scrapple and how do I cook it?

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For those of you who buy a whole or half a pig, it is standard fare to get a bunch of scrapple along with the rest of the cuts, especially in the Pennsylvania and surrounding regions. Scrapple at it’s most basic is a mix of trim meat and cornmeal along with seasoning and cooking, formed in a loaf and packaged for sale.

The quality of scrapple is widely variable, but I have consistently found farm fresh scrapple to beat out commercial scrapple.

20160106_172442What to expect

When you open your scrapple, you will find something that should look like meatloaf, with a layer of fat. This is normal, expected and an advantage to the cooking process. It should not be mealy, soft and crumbly, rather there should be some texture and firmness to it. I suggest keeping it refrigerated until right before use as it cuts better cold.

How to cook it

There are different schools of thought on cooking scrapple and you will have to experiment to find your favorite, but my families preferred method is thin slices, fried crispy.20160106_174524

Frying Tip:

To ensure you don’t end up with a mess of scrapple mush in your fry pan, I  recommend keeping it cold until time to cook (refrigerated), oiling the pan (bacon fat anyone?), and cooking on medium heat for a bit longer than you might think and only flipping it once the meat has fully crisped on the bottom side.

There is a large following of the 1/2 inch slice method that has a crispy exterior and mushy interior for a texture and flavor contrast – I am not one of those people! The aforementioned fat layer on the scrapple can be used in the fry pan to enhance the flavor, but really is optional if you want to reduce the oils / fats.

For a real scrapple bacony delicious treat, try frying a few slices of smoked thick cut bacon, and then frying your scrapple with a little of that bacon fat. – Ok… Now I am craving scrapple so much I think it may be dinner tonight.

What are people saying – is this guy for real?

Scrapple was largely a Pennsylvania dutch dish for quite some time, and frankly looked down on by many who did not know the origin or background behind it. With the growing movement for more responsible eating and full use of animals harvested, it is growing in popularity. Check out this article from Huff post for a perspective on this tasty meal.

Cooking a Pork Butt (pulled pork anyone?)

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I have to say, pulled pork and barbecue of most types is one of my favorite foods. Because of that, you will note this post focuses on that, but I try to highlight different approaches. To some, an oven is sacrilege for this process and only outdoor, wood smokers will do. Others are just as happy with an oven and a little liquid smoke, though I suspect that is due to not trying the alternatives.

It is also worth noting that the term Pork Butt is a little confusing as it is really not the butt at all, but rather the shoulder area – there are some pretty funny suggestions as to why it’s called the butt, but I will leave that to you to read up on.

  1. First up is the website AmazingRibs.com.The reason I am leading off with this one is I think it is a great resource to get an education on this cut and style, plus it doesn’t hurt that they point out Berkshire Pigs are the ones to look for! (In case you didn’t figure it out yet, we raise Berkshire – mmm good) The approach in this article is focused on a smoker or grill, but could be adapted if you are desperate and can’t lay your hands on one of these options. (I am sad for you if that is the case – you should move to the country and make some redneck friends like mine to have true food options!) Also worth looking for on this site is the linked article on cooking times.
  2. The next option to look at is from the CookShack.com.
    While there is significantly less detail on this link, I like this site as they also provide a little balanced chat about the different mops / sauces.

  3. Jump on google or bing or however you search the internet of food and find your own great resources, and please, let me know your approaches.

The bottom line is that this is a great cut of meat, cooked low and slow. Pulled pork is best paired with coleslaw, beans and beer and served on burger roles but you will find your own approach based on region and taste.

Roasting a Whole Chicken

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We enjoy roasted chicken done many different ways, especially since it is so simple to prepare and yet very satisfying. Below, you will find links to a variety of sites and options to roast your bird, most of which can also be applied to cut birds as well if you do not want to roast an entire bird.

  1. A great approach and very simple one that has some great humor as well is from the Ree Drummond, AKA Pioneer Woman. She has a fantastic blog and I recommend it as a general resource as well. Her approach is a lemon and rosemary butter baste and could not be much more simple.
  2. Over at Epicurious, there is another very simple approach that is really not much more than salt and pepper – this is not a difficult process!
  3. If you are looking for a little more challenge (really just more work) then a good base to build on might be the food network example. She goes for a veggie and herb foundation to add a little depth to the roast, and it is a worthwhile approach if you have time and the ingredients.

The main thing to keep in mind is that roasting your chicken is nothing to be afraid of and there are many ways to go about it, but it can be as simple as throwing the bird in a pan in the oven with a little salt and pepper and still yield delicious results.

I have to add that once you roast your bird, I like to throw the whole carcass in the soup pot to make chicken soup by boiling off any remaining meat and goodness at a slow simmer for a day. You can build on the soup base to your liking, but it is always a hit in our home.

‘Tis the season for apple

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imageimageEvery September I am so excited for the chance to cook and bake with apples. Truthfully there is nothing that I do not like about the apple tree. From the flowers in Spring, the chance to climb them, the fruit they offer and the wood use later for smoking, this tree is awesome.

This September is no different from any other year for the apple anticipation that I experience. However, this year I was pleasantly surprised to discover neighbors who have apple trees with an abundance of apples. Hooray! Did I mention that these neighbors are generous and deliver these apples by the bushel to my door? Double hooray! Some of the smaller, gnarly apples go straight to the pigs, but most of them are being used in our kitchen which is just wonderful.  Read More

Making Kombucha

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If you want to learn how to make your own kombucha or kefir, there are several friends I know successfully doing this even with busy schedules. I get my kefir from a local farm but for kombucha, I have just begun.

Probiotic-packed beverages are popping up all over the place.