Well, after four and a half years of blogging in this space, here we are with a title that may or may not get me into trouble.
It was a short interview with Dan Barber that gave me the gumption to share this charcuterie tutorial of sorts. He was talking about his theory of The Third Plate and the need to support the whole farm with our eating choices. While he is slightly elitist in his approach, I have to agree with his thoughts on food sustainability.
The way I see it is, if you’re eating bacon, why not be open to trying delicious charcuterie made from other parts of the body? In the end, it’s all pork.
We attended a family pig roast a few weekends back and I was offered the head to bring home. Of course I said yes, and also took with me a literal bag of bones for stock, split pea soup and Mexican ranch-syle beans. Then the real fun began.