Posted in Education, Meats & Charcuterie, Producer Profile, United States, tagged bacon, curing, Edwards of Virginia, food, ham, Magalitsa bacon, Mangalitsa, Red Wattle on March 8, 2012 |
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We keep an impressive pile of cured pork legs in the shop. The Italian prosciutto and Spanish jamón are justifiably well-known. Also nestled in there, however, are two domestic treats that I advise you not to miss: Mangalitsa and Red Wattle hams. The latter is particularly American, hailing from a centuries-old tradition of pork curing in Surry County, Virginia.
We source our Mangalitsa and Red Wattle ham from Edwards of Virginia who, in turn, sources pastured, humanely-raised Mangalitsa and Red Wattle pigs from small farms in North Carolina and Iowa, respectively. These heritage breeds are prized for their well-marbled, toothsome, flavorful meat, not to mention a wickedly decadent abundance of fat. Mangalitsas resemble a cross between a sheep and a pig – they’re sometimes called “wooly pigs,” for good reason – and they’re related to the wild boar. Like their boar brethren, Mangalitsa meat is lightly gamey, with a sweet, nutty, intense flavor. (more…)
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Posted in Classes, Meats & Charcuterie, tagged bacon, BBQ, Beer, butchering, butchery, chicharrones, demo, food, ham, hominy, pig, pork, posole, rillettes, sausages on March 28, 2010 |
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On Wednesday evening, I had the good fortune to be able to sit in on a pig butchering demo here at the shop. The demo was conducted by Julie, our in-house charcutière, and Jason, the chef at our South End location. What a pair they made! Jason did the butchering and Julie spoke about how she uses different parts of the pig to create her delicious porky products.
This demo (and the one happening this coming Wednesday) were a first for Formaggio Kitchen, inspired by Cochon 555 a pig-themed event that is happening in Boston today. It turns out that there are a lot of fellow pork lovers out there and we were overwhelmed by the response to the first demo we scheduled – so much so that we scheduled a second and still had a lengthy waiting list! Hopefully we will get to do this again soon! I even hear some buzz that we may do a similar type of demo with spring lamb… Stay tuned!
Setting the stage!
A lot of careful preparation went into the class. I happened to be working on the Sunday three weeks ago when Julie and Jason broke down a small pig from Falter Farm, MA in order to figure out how they wanted to organize their presentation. (more…)
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