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Chef Wed Dec 22 2010
From Bessie to Bacon
If you eat bacon, you likely think it is awesome. Because it is. But have you ever considered taking an entire pig and having it broken out into bacon cuts, lomo cuts, leaf lard, liver, shank, parts for making head cheese, etc? I have. I fully admit that I would have a hard time slicing the throat of a live pig, but provided I could muster the arm strength and stamina, I think I could happily break down at least a section of a pig into individual cuts.
But, since I recognize that these arms are better made for stirring risotto than cracking ribs on a several-hundred-pound animal, I'm happy to have the chance to read about the experience. From both perspectives.
Rob Levitt (who is supposed to be opening The Butcher & Larder any day now) recently traveled to Ellen Malloy's house with an entire pig cut in half. He butchered the first half, explaining things as he went. And then he guided her through cutting the second half, explaining her options for cuts, discussing recipes, describing curing techniques, while she cut the second half apart. And they did all this while Paul Fehribach from Big Jones, hung out trimming pieces of meat and offering up his homemade moon pies.
It's an experience this lover of all things tasty would enjoy, but reading "his" and "hers" accounts is enough to keep these non-butchering arms happy. For now.