May the Pork Be With You
Nov 7, 2007 farming, slow food, sustainable agriculture
Shamelessly stealing another man’s thunder for the second time today, Michael Ruhlman, superstar of pork that he is, mentioned an email from Heath Putnam, owner of Wooly Pigs, who referenced his own blog on which he posted his thoughts about USDA slaughtering versus Austrian slaughtering. Specifically he spoke of his sale of three pigs to The French Laundry and his concern about their slaughter in a USDA plant.
Offering an interesting look from a breeders standpoint, the blog is definitely worth reading.
Even more interesting than the blog, however, is his website. I know far more about pig breeds than I did 30 minutes ago, and also about his soon to be specialty, the Austrian Mangalitsa.
Just look at that picture and tell me you’ve seen anything like that before? I had not (until 30 minutes ago), and it’s because it’s a lard-type pig which he describes as such:
Breeds suitable for producing lard were called “lard-type,” because they fattened so easily. The Mangalitsa was especially well-suited for lard production, because of its metabolism. It could be raised to 79% fat by weight, the highest percentage ever measured.
Certainly biased (and really why shouldn’t he be with pigs this well cared for), he’s written a great deal about the history of pigs in America, and our shift towards faster growing, leaner, and less flavorful pork. There are a bunch of pictures past and present as well as a great deal of video footage of his Berkshires and Mangalitsas and I highly suggest poking around on the site.
You should start right here.
Tags: Berkshire, Heath-Putnam, Mangalitsa, Michael Ruhlman, pigs, Wooly Pigs
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November 8th, 2007 at 8:23 am
You might also watch for the Peter Kaminsky book ‘Perfect Pig’, it’s an odyssey into good pork.
November 8th, 2007 at 9:43 am
oh no! I do not have time to read all these books…you should see my stack at home. I did manage to read the majority of Ruhlman’s new book last night though, so I can be an informed participant in my high dollar demonstration viewing.
November 8th, 2007 at 4:35 pm
What’d you think of that book? Sounds interesting, but I don’t know how necessary it would be to have on hand.
November 8th, 2007 at 11:02 pm
Alanna or me?
November 9th, 2007 at 9:26 am
I meant you, but either works.
November 9th, 2007 at 11:59 am
I’ll be commenting when I have time tonight or this weekend.
November 24th, 2007 at 6:42 pm
[...] Check it out! While looking through the blogosphere we stumbled on an interesting post today.Here’s a quick excerptSpecifically he spoke of his sale of three pigs to The French Laundry and his concern about their slaughter in a USDA plant. Offering an interesting look from a breeders standpoint, the blog is definitely worth reading. … [...]
December 31st, 2007 at 11:54 pm
Hey bb,
We have privately discussed irradiated foods a bit, but what about microwaving it? I have read that they are the same thing, that they are definitely NOT the same thing, and commentary runs the gamut from microwaved food being no more harmful than the same food cooked in a conventional oven, to the microwave changing the food to the extent that consuming it hugely affects our health. Our microwave oven just bit the dust and I’m not so sure I want one that works! My husband says he doesn’t particularly want his food irradiated, but he is certainly hankering to go buy a new microwave oven! What think ye, food guru? Thanks!