For a very long time I hated the idea of pork. OK, not pork. Pork chops. Pork is great. Ham is great. Bacon is great. So why no love for the pork chop? I think it’s because pork chops very often turn out like meaty grey hockey pucks. They look very inviting. Often they are not. No wonder applesauce is so popular with pork chops. So pork chops this is not. I don’t buy chops anymore. I just buy a tenderloin when the urge hits.
I first started messing around with pork tenderloins a few years ago. I tried many different methods, many different temperatures….endless. I tried an experiment when we were hosting Thanksgiving a year or two ago. I made two giant tenderloins; one sweet, one savory. I used the revised FDA safe cooking temperatures, in this case 145 degrees F. Anyone who can remember President Eisenhower would be horrified. Pork’s always been 160 degrees F, for as long as anyone can remember. As my mother used to say of eating raw chocolate chip cookie dough from the bowl…”You’ll get worms…” Continue reading →
Right now as we speak, Joseph Leonard is ser ving several dishes made with parts from two locally-raised Tamworth pigs (a breed of “threatened pigs” – almost as threatened as Malvern Pudding.) Breaking down a whole hog is not child’s play, and chef James McDuffee makes it look pretty epic. Daily specials for this week-long “Pig Takedown” include: ribs, meatballs, trotters, belly, loins, and chops. MMMM, pork. To kick off the pork fest, the JoLeo team put together a time-lapse video of chef Jim McDuffee breaking down a whole hog, set to the tune of Jay-Z’s “The Takeover.” Check it out below. Oh and I really dig the flyer. That’s a mighty big pig next to that kid.
Needing to get your Bacon on? Traveling to disparate locations and wondering what kind of bacon can I get here, right now?! Then consider the infographic Bacon Based Tourism to be your ultimate travel guide. Loaded with handy bacon-related info for most major countries, you’ll know what type of pork to expect in each country, and how to order it like a pro. Bonus. Including such information as Bacon in Many Languages, and the Top 10 Pork Producing Countries of 2010, you’re ensured your next vacation won’t fall short. Let’s face it, no one wants to look like a bacon neophyte when abroad. Click on the photo for a much larger version.
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