7.08.2009
Crestview Market, I think they slaughter their own pigs in the back room.
I posted this image on Flickr, but, since no one sees my Flickr images and because bloggers tend to be needy when it comes to attention, I'm posting here about my pig fat ... my glorious rolls of pig fat.
What's the deal lately with pigs? I saw a few recently on a farm and they all looked pretty fat. I called around recently looking for some pig fat and all the butchers said they get such lean pork, they didn't have any. I know it's calorically dense and potentially could be used as an alternative to a fossil fuel given the right equipment, but who's holding it all?
Crestview, that's who. They have all you need and the rest of the pig parts as well. Awesome pieces of pork shoulder cut into the shape of thick steaks (ca. $2/lb) and fat (don't know where on the pig this fat is from, but it's fat) for only $1/lb (min. 2 lbs).
My recent saucisson sec run was successful, but the product, while it tasted great, was kind of tough. The recipe called for more fat than I put in and it made a bigger difference than I expected. Next run should be even better.
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4 comments:
Guilty. I'm not sure how I missed that in your feed...because if I see pig fat, I post!
What are your plans with it?
Hey Mike,
The saucisson sec I made was tasty and all, but tough. Ruhlman's recipe called for 4.5 lbs pork butt and 0.5 lb of fat. I didn't add the extra fat because I just assumed the pork butt was fatty enough. Again, I failed to do a control, and learned. So, dry curing again while the basement's still 60+% RH. Can't wait.
Looks cool, I'll have to check it out.
Hey Andrew, just stopped back in tonight, they have casings pretty darn cheap too. Don't know how expensive, but just got a nice size pouch of them for $3.
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