When one prepares an ingredient from raw to plate, one learns all the secrets:
where succulent flesh gives way to stone,
the bitterest part of the leaf,
how light shines through fat.
It’s a gift, to know a thing through [...]
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Archive for the ‘Meat’ CategoryIn less than four weeks, Alex, Lil, and I will leave our homestead in the good care of neighbor Jan and drive north through Toronto to Algonquin Provincial Park in Canada. We will rent canoes and stay the first night at Northern Wilderness Outfitters. From there, we will canoe two days through North Tea Lake to [...] |June 13th, 2010 | Tags: algonquin park, canada, canoe trip, lake biggar | Category: Family, Meat, Travel |
| 4 comments If you home cure meat, this might be a familiar site: Five pounds of saucisson sec and a fifteen pound serrano-style salted air-dryed ham hanging in our basement. Both are made from the meat of Red, the hog we slaughtered in April. The saucisson sec will hang for three to four weeks and be taken on our [...] |May 24th, 2010 | Tags: charcuterie, pig, red, sausage | Category: Local Food, Make it Yourself, Meat |
| 4 comments Last week I shared our method for slaughtering a pig by hand. Previously we shared why we wanted to slaughter. Today’s final post is reflective of the whole experience. Work to Be Done Rachel: Once Red was dead, we all worked quickly to process her body. There was no spoken communication, but there was a shared feeling [...] |Meet Red. She’s the pig we slaughtered last Saturday with the able assistance of another meat lover, JR, and Red’s owner, Denise of 2Silos farm. Earlier I published why we wanted to slaughter a pig. What follows is a factual account of how we humanely harvested this meat animal. It was hard manual labor that we attended [...]  |
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