When I picked up my organic, local heritage Duroc pig at the Caughman's Meat Plant, it had all the usual parts, pork chops, ribs, ham and ground pork. My favorite is the ground pork, it is so versatile, easy to use and every time I cook it, it tastes amazing. Ribs are my second favorite, but unfortunately a pig only has so many ribs, so its limited how many times we have ribs for dinner. Hams are large and I can make many meals out of one ham which is such a great value.
When you have a whole pig processed you get the regular cuts of meat but you also get things like neck bones, jowls, liver and the whole pig head. I give the pig head and other parts to a family friend who usually has a bunch of people over for a pig party. Which is such a great idea, who doesn't love a party?
Since I had these extra parts of a pig that I normally don't know about or use, I decided to start experimenting with the neck bones and jowls. What my research has shown, is that neck bones make the most delicious broth, that is fragrant and meaty. I cook up onions garlic and a carrot with the neck bones, add water and let simmer for two to three hours. I then freeze that broth for soups, tomato sauces, gravy, ect.
When I cook using the Duroc pork broth, it adds a special element to the cooking that is meaningful and delicious. Using every part of the animal is a great way to be economical and ecological, not letting any part of the animal go to waste.
Life is about making memories and having experiences, when I daily take the time and effort to cook for my family, I feel great, because I am making great memories for my family.
Sending you love and happiness in the New Year!
XOXOXO,
Frolicking Americana
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