Been eating a lot of pork recently. Could claim that its because Osama got his head a-spoloded, but frankly if there’s pigmeat around I eat me some pig.
Having a nice Salami and ham sammich with cheese and hot peppers, and some pea soup which used a generous portion of ham bone for flavor. (when I know the bone is going into the soup pot, I don’t get very anal about carving off all the meat…you might call it downright sloppy)
Now the cheese is likely from a cow (it was Muenster) If we have so many pigs in this fine land, why doesn’t anybody milk the sows? Moreover why don’t we have a pork version of Veal? Can you imagine the plate appeal of getting half or a whole smoked piglet just like the big boys?
I’d imagine they’d smoke up better than the big ones too!
So yeah, I demand my pigmilk and pigcheese! And to keep those sows lactating I want pigveal!
Somebody with a pigfarm make this happen!
I’ve got some friends with a pig farm; next time I see them I’ll ask.
Please do! I’m honestly curious!
I like a head on my beer….. on a pig not so much.
The head on a beer just gets in my mustache. Now meat with a head, that just shows that something got killed to get to you. Also with both pig and fish, the back of the head where it meets the neck has some DAMN tasty meat in it. Never had hog jowls, but fish cheeks are damn tasty, and on a good sized cod or a monkfish they can make a good part of a meal!
Having helped with several pig roasts, running a few roasts myself , and owning a pig roaster that I loan out, I can assure you that pig jowls are my favorite part of the whole critter.
Looks like a good Eastern North Carolina pig pickin’ where everything is eaten but the oink.
Isn’t much on a pig I haven’t sunk my teeth into. Some stuff is really good (Ribs, Feet, Ham, Chops etc) some is kinda lame (ears don’t taste like much at all, and are mostly gummy cartilage ) not much that isn’t good.
If you can figure out how to get a milking machine on the underside of a nasty, bitey, mean sow, more power to you.
For me, I’ll stick with goat, sheep, and cow cheeses.
Pig Cheese just might be worth it! We’ll never know until we try!
Pigs can’t be milked, not the way cows can. There’s a good reason human cultures have had milk and cheese from cows, sheep, buffalo, and horses but never pigs.
…And if I can easily dig up my sources this will be blogfodder.
Labrat, is there anything you don’t know?
Still this is the 21st century! We SHOULD be able to have pigmilk by now!
Thanks for the content!
My wife works off and on at a pig farm. Pasture raised, not confined. Happy piggies make good bacon. I’ll make sure the you get some next time you’re in the area. We should also be able to have roast suckling pig, which is what pig veal is called. I can take you to the farm and you can pick out the one you like.
NICE! I’m THERE!
My grandfather used to run his half dozen hogs through apple orchards and such a few weeks before slaughtering them in the fall. They ate the fallen fruit. Papa said it sweetened the meat. Probably close to the same idea as your free range porkers.
Sounds like a win-win. My Dad had a couple of apple trees, and even in those few trees the windfalls would get VERY stinky after a few summer days, and it would attract yellowjackets which are Godless creatures who have no right to share this planet with me.
Clean up the windfall before it turns nasty, and adds some yummy apple flavor to the pigmeat. I don’t see a down side. Even when factoring in the pig shit.
My admittedly limited farm time around pigs taught me several things, one of which is “If you want to try milking that sow, I’ll watch. From here. With a rifle.” Because that bitch will hurt you.