Pre-industrial Pig Dinner

General discussion about Red Wattle Hogs.

Pre-industrial Pig Dinner

Postby earlyriser62 » Tue Jan 27, 2009 12:39 pm

Read about the Pre-Industrial Pig Dinner —featuring a Red Watle hog— that Cecily Upton planned with the Underground Food Collective in NY at:
http://www.gourmet.com/food/2009/01/und ... ive-dinner

If you'd like to see pics of the event follow this link: http://www.flickr.com/photos/leedav/set ... 767974760/
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Re: Pre-industrial Pig Dinner

Postby greenfire » Thu Apr 02, 2009 6:15 pm

Neat article. Thanks for the link. I can barely remember the names of people. Naming pigs would push me into overload.

But, that doesn't keep me from enjoying them at dinner. I had some red wattle made into chaurice and green onion sausage by Vaughn and Deanie at Creole County Sausage. Tonight I sauteed a chopped vidalia onion in a little olive oil, then grilled some of the sausage with the onion. One bite, and I knew that if I died at that moment, I would go a happy man.

http://www.southerngumbotrail.com/schmitt.shtml
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Re: Pre-industrial Pig Dinner

Postby earlyriser62 » Sun Apr 05, 2009 5:47 pm

Neat link! It's great do know that the "artistry" is still there in artisanal foods.

How does that work that you had sausages made in Louisiana and you live in Florida? Do you ship a hog, part or ground to them? I'm curious how that would work logistically.
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Re: Pre-industrial Pig Dinner

Postby greenfire » Mon Apr 06, 2009 11:55 am

Logistically, it was a pain in the butt. I live about six hours east of New Orleans. I-10 is a straight shot from my farm to the city. I have the hogs butchered about two hours west of the farm, then the muscle meat is frozen and shipped to New Orleans. There the meat is processed into sausage and then shipped back to me. A lot of shipping, but then again the average piece of food travels 1500 miles from the farm to the dinner plate, so I've cut that in half. Worth it for the taste.
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