Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come.
Today: America's (meat) sweetheart takes center stage.
In honor of the Piglet, we're paying homage to The Other White Meat. From deli-sliced ham and barbecue ribs, to pork belly ramen and maple-bacon doughnuts, pork is both rooted in tradition and shines as a star of today's trends. Whether you're a staunch pork conservative (read: you don't stray too far from pork chops and apple sauce) or a nose-to-tail enthusiast, you'll want to read these links.
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- A field guide to essential pork cuts. (America's Test Kitchen.)
- The key to better breakfasts? Curing and smoking your own bacon at home. (Food52.)
- Speaking of bacon, here's how to tell the difference between bacon, pancetta, and prosciutto. (The Kitchn.)
- Impress everyone with a perfect crown roast of pork. (Serious Eats.)
- Food for thought: Letting pigs eat and roam freely, in the woods, changes the taste of pork. (Modern Farmer.)
Pork lovers -- tell us your secrets in the comments!
Written by: Lauren Kodiak
Popular on Food52
3 Comments
Walter J.
March 2, 2014
I'll give you a 6th link:
http://sugarmtnfarm.com/what-good-is-a-pig-cuts-of-pork-nose-to-tail/
This is an article with a really good pork cut chart, if I do say so since I made it, which shows where all the cuts of pork come from and talks about many beyond the basics. Our family raises pastured pigs in the mountains of Vermont. We have about 60 sows and pigs out on our pastures year round. Around 400 pigs at any time enjoying nature as intended.
http://sugarmtnfarm.com/what-good-is-a-pig-cuts-of-pork-nose-to-tail/
This is an article with a really good pork cut chart, if I do say so since I made it, which shows where all the cuts of pork come from and talks about many beyond the basics. Our family raises pastured pigs in the mountains of Vermont. We have about 60 sows and pigs out on our pastures year round. Around 400 pigs at any time enjoying nature as intended.
pierino
February 26, 2014
Please, please, please stop calling it "the other white meat"! It's not chicken. It's not halibut. Properly cooked pork should still have some color on the inside and hopefully a crispy brown exterior.
See what other Food52 readers are saying.