Rob Levitt of Mado in Chicago
butchering a pig. 19
more videos submitted by chefs and butchers to
Protein University, a project that aims to "create an online resource populated with a family tree of butchery techniques from whole animal breakdowns to sausage making from across the globe".
[more inside]
posted by AceRock
on Oct 14, 2010 -
15 comments
Want to have a small bacon pick-me-up in the office or away from home? The food blog, Homesick Texan, presents the traditional recipe for
Bacon Jam.
posted by 1f2frfbf
on Sep 16, 2009 -
43 comments
On ham, with a fascinating (well, unless you're kosher) history of colonial curing methods.
posted by digaman
on Oct 19, 2007 -
46 comments
Salad? mmhmm. If you're not one for the ever-generic chicken caesar, well, there are alternatives. (in keeping with recent baconposts, of course.)
posted by vellocet
on Aug 16, 2007 -
16 comments
Pork Farmers in Hog Heaven! Atkins and skyrocketing beef prices result in pork producers "experiencing demand far in excess of anything [they]'ve seen historically." Pork prices are very high on the spot and futures market but still a value relative to meat. Perhaps this will increase the demand for tasty
Berkshire hog pork, the kind that pre-dates the breeding which produced the "other white meat."
posted by MattD
on Oct 19, 2004 -
9 comments
