November 11, 2007

Pork adds life

Filed under: culture,pork — Jose @ 11:10 pm

I’m just gonna come right out and say it: I run with a pork lovin crew.

Mid Cooking Investigation

From the Roota to the Toota, we like us some porcine anything and there ain’t no denyin. We get together several times a year and frolic in Lardland for a few hours or days (they serve drinks in Lardland). We then return to our regular lives where there are meals that have vegetables and meat from other animals. I assure you the transition is hard on both body and soul and akin to jet lag, but nothing worth anything was easy anyway.

Here’s what we started with at our latest “get together”:

I think you know where I am going with this:  We put one in the box and parted out the other into sausages and one large chile verde (I do live in California).

Like croquetas or torrejas, you don’t just make a few sausages, you make a few dozen. The infrastructure setup and take down are 80% of the deal. Even with 3 prep stations going, it was an all day affair. We made:

  1. Breakfast – Sage, apple, ginger
  2. Italian — Fennel mostly
  3. Hot Italian — Fennel, paprika, cayenne
  4. Boudin Noir — Cajun spice, with rice
  5. Experimental Thanksgiving — Apple, cranberry, chive

meat -> sausage

We based most of the recipes off of Rhulman’s book Charcuterie. Several “test” patties were made of each and they were all delicious, the breakfast sausage in particular. Sausage making is REALLY easy and you should try it. You’ve probably already made it (dumplings, lasagna, etc.), you just never stuffed it into a casing before.

The roast pig was in my brother’s VERY capable hands. Years ago, he made his own caja china, based on our “family” model. KillsUsing our”family” marinade recipe, he has done up quite a few piggies in it. Since then, he has taken both oven and recipe to the next level and makes thing look effortless. The results are always the same. Pork garlic citrus delight. Let me also tell you that these Californinos cannot get enough pork, somebody needs to open a “¡Ño! Que Lechón” franchise out here.

My dad will say how back in the day when they’d make a lechón, the sought after morsels were the fatty ones. Yeah, that’s right, back when eating healthy was something you did when you were sick. Father-n-law tells me that the pigs in Cuba (also back in the day) tasted better because of their diet. Says they mostly ate Palmiche, the fruit of the Royal Palm.Museo del JamonI didn’t really think much of that until I visited Spain and had some fine hams, finest of which was the Iberico. Turns out the Ibericos are fed a strict bellota (acorn) diet. Ok, enough talk about pigs on diets. Enjoy pork, breakfast of Campeones.



  1. Solid recipes on the website! I’ve prepared a couple; Cuban food has never tasted sooooooo gooooood!

    Keep them coming!

    Comment by Mike — November 15, 2007 @ 4:02 pm

  2. Great website! Need good frijoles negros recipe for sangibin.

    Comment by Cherie — November 16, 2007 @ 9:15 am

  3. Cherie: Maybe next year, and I think you meant to say “San Güibín” 🙂

    Comment by Jose — November 17, 2007 @ 8:58 am

  4. […] mentioned in my previous post, Iberico ham is one of the finest pieces of cured meat you can put in your buñuelo hole.   Up […]

    Pingback by » Jamon Iberico, Champagne of deli meats — August 11, 2008 @ 4:28 pm

  5. […] mentioned in a previous post, Iberico ham is one of the finest pieces of cured meat you can put in your buñuelo hole.   Up […]

    Pingback by Jamon Iberico, Champagne of deli meats — October 19, 2009 @ 5:14 pm

RSS feed for comments on this post. TrackBack URI

Leave a comment

Freely hosted by Your Clicks. Powered by WordPress. Theme by H P Nadig