How to break down one cut of pork into multiple meals: for grilling, roasting, stewing and more
THE EXPRESSION “live high on the hog” refers, quite literally, to having the good fortune to eat from the upper part of a pig’s anatomy. Once, only the wealthy could afford the costlier cuts from above the belly, such as the loin, ribs and shoulder. Feet, hocks and knuckles were cheap “off-cuts.
” But today’s sustainably minded farmers, butchers and cooks value the entire hog. Indeed, farmer Austin Piccone values the hog’s whole life cycle, too, as well as the environment in which it’s raised. “There’s no reason, as a society, we can’t farm and raise quality food in a way that is considerate of animals and considerate...
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