Tag Archives: cooking

Going Krazy for Kale

Kale - It's what's for dinner

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The divine glory that is pork belly.

Yes, so. I know pork belly has been one of the “it” foods for a while in foodie circles. I’ve had it in a restaurant or two. I’ve liked it. I liked it enough that when we had our first pig butchered in the fall of 2011, I asked to have some un-smoked pork belly set aside for me. The same for the second pig we had done last year, yet I just never got around to cooking it…until now. With another pig to pick up next week, I have to finish off some of the older meat in the freezer (which is still all in perfectly fine shape thanks to the excellent sealing/wrapping from our butcher). So I decided it was time to brave the pork belly.

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Make way for more pork!

rendered lard

Rendered Lard in Storage Jars

My mom just had another one of her pigs sent off to the butcher this weekend – a 400pounder, which means pretty soon I’m going to have a freezer full of a LOT of wonderful pastured pork meat. I’ll also likely have quite a lot of pork fat to deal with, but that’s okay – I’ll start making lard. I learned how to render lard last Autumn when we had our first pig butchered and since then I’ve fallen in love with using lard in all different kinds of cooking. When the fat comes from a healthy, naturally raised pastured pig, lard is actually quite good for you, similar in nutritional benefits to olive oil! Which makes it all the more of a shame that lard has developed such a bad reputation in today’s “health nut” world.

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My Freezer is Full, Thanks to Monte the Meat Man

A freezer full of meat thanks to Monte the Meat Man.

My freezer full of meat thanks to Monte the Meat Man.

I’ve always been leery of home-delivery, frozen food services – perhaps because my grandmother used them for many years for convenience, and I always thought the prices were way out of line for the dubious quality of what she got. There seemed to be a door-to-door salesman, scammy aspect to these services in my mind.

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Have pig, will eat.

So it’s been a while since I updated – such has been summer in South Jersey. I still have Italy food notes to complete and some recipes from my summer garden bounty of tomatoes, bok choy, peppers and eggplant. But today I’ve got something else on my mind: pork. And lots of it. Like, hundreds of pounds of it.

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