The Great Hog-Eating Confederacy
Early Southerners ate a rather limited and unvarying diet. At table the famished guest seldom found more than bacon, corn pone, and coffee sweetened with molasses. Pioneering sociologist Harriet Martineau complained that “little else than pork, under all manner of disguises” sustained her during her visit to the American SouthFor the most part, slaves observed the same diet as poor white farmers. Though many kept gardens, and thus supplemented their rations of pork and corn with a wide variety of vegetables, they had otherwise little opportunity to augment their diet.. Another traveler griped that that he had “never fallen in with any cooking so villainous.” A steady assault of “rusty salt pork, boiled or fried … and musty corn meal dodgers” brought his stomach to surrender. Rarely did “a vegetable of any description” make it on his plate, and “no milk, butter, eggs, or the semblance of a condiment” did he once see.
is a writer
for The New Inquiry
and runs the blog The Austerity Kitchen
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posted by the man of twists and turns
on Mar 22, 2013 -
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 -
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 -
with a fascinating (well, unless you're kosher) history of colonial curing methods.
posted by digaman
on Oct 19, 2007 -
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 -
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 -