Right now I am in Minnesota while Ethan is at home with the 2 older kids. I stole away to help some dear friends who are getting ready to adopt 2 girls from Ethiopia. Since I have a couple free minutes, I thought I would throw out a question.
Yesterday I had the pleasure of talking with a customer who purchased some of our pork, who also happens to be a chef. He was interested in having us save pork shanks and hoofs. Although we have had requests to save jowls and lard, this is a new request for us. So my question is . . . do any of you cook with any out of the ordinary pig parts - things that you wouldn't see at your typical meat counter? If you do, how do you prepare them?
I look forward to hearing responses, and hopefully I can toss up some pictures once I get back home. (We are in the process of setting up a new computer since our home one has pretty much officially died after months of squeezing every last bit of life out.)
10 comments:
HOG JOWL AND PEAS
1/2 lb. smoked hog jowl cut in chunks
2 c. dried, black eyed peas
Water
Salt and pepper to taste
Wash jowl and cover with water. Cook for 2 hours. Add black eyed peas that have been washed and soaked overnight or follow instructions for soaking on package of peas. Add enough water to cover peas and jowl. Season with salt and pepper and cook until peas are tender. Serves 6 to 8.
The jowl may be removed from the pot and cut from the bone. Cut into bite size pieces and return to the peas, mixing in thoroughly. Serve over steamed rice if desired.
Crown roast is always a big hit at out house. Usually done with beef, but you can use pork or lamb too.
Becca,
It has been great to have you here with us these past few days. You have been a blessing to our family in many ways. We will all miss you. Zeke is going to miss your little guy. I'll miss his smiling greetings.
The bathroom hooks look great. The walls to the downstairs are incredible. I'm certain there are other things I've missed. Oh, yes, the stitched up comforter cover.
We'll keep the success of the farm in our prayers.
Joel
If they are cured or smoked, then pork/ham shanks are delicious in bean soup!
I use ham shanks in soups (especially bean soups) both shanks, hooves, and bones make good stock. I use lard all the time (in anything that i would use shortening).
If by shanks you mean the hocks, we have them smoked and they make a wonderful soup. Usually bean.
I have been in search for leaf lard for months. Most of the butchers at my local stores (including Whole Foods and other "specialty" stores) say they can't get it anymore because they get their meat boxed and it is no longer an option. I'm hoping to find some from local ranchers once the Farmer's Markets open - it could certainly be an additional monetary base for you.
In terms of hocks, we find them smoked, locally, in our store.
In regards to your beef, I'd consider buying beef liver and marrow bones - might be something you don't hear of often. Do you have a local Weston A. Price chapter? If so, I'd recommend marketing there as they might be interested in more of your offal and other "off" market cuts.
Best,
Sarah
The hoof's and tripe of cows go really well together when cooked. They eat them a lot in Spain actually.
Just look up recipe's on The internet you'll find hundreds.
In regards to marrow, it's really good but don't just buy the bones. Get them with the meat, make a nice stew, and eat away. It goes well with rice.
Hocks/shanks that are smoked or cured are great in beans (i.e., black eyed peas or lima beans or red beans, etc), greens, green beans, just to name a few dishes.
Also, neck bones are delicious. Season them with salt and pepper, put them in the slow cooker with water and a touch of vinegar, a sliced or coarsely chopped onion, and let them simmer all day. Yum!
Hog jowl is great in any kind of beans... we'll be having black-eyed peas and hog jowl for New Year's lunch... It's a southern tradition!
Black-eyed peas = peace
Hog jowl = joy
Rice = riches
Cabbage = greenbacks (money)
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