Guest guest Posted November 5, 2008 Report Share Posted November 5, 2008 Will I have had this before...RIGHT? This is the stuff that is shaped more flat and used it for sandwhiches I believe...you had this as a trial before?? RIGHT...if yes I need some soon! and ASAP!! need price etc...let's chat soon! Thanks kjp oh by the way if it is something new count me in either way..I trust your tastebuds... by the way fun ladies night we did have the other night if I do say so myself...THANK YOU! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2008 Report Share Posted November 5, 2008 > > I don't know for sure yet, but I do want some feedback on this. I have just gotten in a new > batch of pork yesterday and it's the best ever! Even though we are dying for bacon, I made > a decision to cut all the bellies into something called SIDE PORK. Ever heard of it? As I > said, I think this can be a major improvement over bacon. Better tasting, better for you. > > SIDEPORK is exactly the same cut of meat in every way, BUT instead of tumbling it in brine > (salt, sugars and spices) for 48 hours and smoking the meat for 48- 72 hours, e.g., > " making bacon " , we just cut it, slice it and wrap it. It is absolutely divine! You can only get > this flavor with pigs that are outdoor, greens-eating, sunshine loving, naturally-fed and > fully fattened. Like these. > > BACON, HAM and other smoked meats came about before refrigeration and modern cold > storage. NITRATE, NITRITE, SALTPETER, ROCK SALT and other chemicals had to be added > to keep the meat from spoiling. Otherwise, it would become a dangerous substance after > several days without refrigeration. Nowadays we have superb handling, slaughtering and > processing facilities and the meat begins chilling within a few minutes of being killed. > > I have also taken the last batch of hams and sliced them into FRESH HAM STEAKS and > FRESH HAM ROASTS. In this case, the same things apply. No brine, no curing, no smoking. > Just pure ham meat. > > SO......... Come on in and get a taste of this pure meat. IT'S IN STOCK, WHILE IT LASTS! > Cook your sidepork exactly like you do your bacon. I had some for breakfast today and I > just added some seasalt and black pepper to wake it up a bit. You can season this meat up > to your flavor preference but you will always be eating healthier as a result. > > Will Winter > Traditional Foods Warehouse > I was reared in the Southeast USA. We called it " Fat Back and Sow Belly " . Eaten religiously on New Year's Eve along with Black-eyed Peas (soaked and slow cooked). The combination eaten was believed to bring prosperity for the coming year. And, yes, when fresh, it's divine. co Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2008 Report Share Posted November 6, 2008 I always get side pork, it is just un-processed bacon. I fry it up and salt to taste when eating it. June PS: I understand that Whole Farm Coop has a few turkeys, I have ordered one. Quote Link to comment Share on other sites More sharing options...
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