Duk Posted June 8, 2010 Report Share Posted June 8, 2010 I think this video is pretty interesting....thought some would find it as such too http://www.guardian.co.uk/lifeandstyle/ ... rk-italian Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted June 8, 2010 Report Share Posted June 8, 2010 "People pay a premium for the filet and the loin - to be honest with you, it's tasteless, dry..." You'll hear that sound bite from one of the butchers at about 5:30 in the video. Could not agree more! Love the filet and loin when I am pulling it from a whole smoked hog - but that is because those areas are cooking low and slow with the rest of the fat from the pig. To pull these parts out and cook them individually is a bit of a bore fest for me... JMHO, YMMV Quote Link to comment Share on other sites More sharing options...
primeats Posted June 8, 2010 Report Share Posted June 8, 2010 Holy Hog Parts! All parts have their function. Tenderloins grilled right are amazing, as are the boneless loins. Some would say the bacon is best, some say the shanks. And of course what about the casings! The only thing that is useless on a hog is the squeal! But remember, I grew up in Iowa, and spent many a day on a farm "plinking" the boars in their Rocky Mountain Oysters with my trusty bb gun( Confession? Yes, someday I will before I die) Quote Link to comment Share on other sites More sharing options...
primeats Posted June 8, 2010 Report Share Posted June 8, 2010 Brings back many memories of butchering with my Dad Most of them pleasant! I haven't seen that much back fat(lardo) on a hog since I worked with my Dad back in Iowa. He used to freeze all the back fat for me if the farmers didn't want any lard, and I'd use it to cover all our whole beef tenderloins during the year. That's all gone now as is he, we had a great resource at the time and everyone here loved it.I'd like to think it made the holiday meals a little bit more special for the folks on the North Shore. Quote Link to comment Share on other sites More sharing options...
Duk Posted June 8, 2010 Author Report Share Posted June 8, 2010 Good memories Dave...and a great story. Some of my fondest memories were watching my Dad and his " crew " making salami , drinking their homemade wine and alot of laughing Quote Link to comment Share on other sites More sharing options...
scouterpf Posted June 25, 2010 Report Share Posted June 25, 2010 The videos bring back memories of my childhood and reminds me that the pork of today does not taste like the pork of yesterday (for the most part); also that it is not a good thing to make a pet of the family swine if you will be using it in the late (cold autumn). Quote Link to comment Share on other sites More sharing options...
