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Entries tagged with 'pig'

The Porktastic Scenes from Cochon 555 in San Francisco

Lauren Sloss 5 comments

I think my body is only just starting to forgive me for the havoc I wreaked on it at Sunday's Cochon 555. Now, I take full responsibility for my bad behavior—the end-of-night mezcal shots were probably not totally necessary. But really, when it comes to an event honoring the literal whole hog, you gotta go big. More

Santa Ana, CA: Try the Whole Pig at Tacos y Carnitas Sahuayo

Los Angeles Tacos Farley Elliott 6 comments

Tacos y Carnitas Sahuayo in Santa Ana offers cuts from the whole pig for your tacos, and you shouldn't miss out on trying them all. That means the ears, the snout, tail, and more piggy parts. More

Grilling: Lechon Liempo (Filipino-style Roasted Pork Belly)

Joshua Bousel 7 comments

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More

Lechon Liempo (Filipino-style Roasted Pork Belly)

Serious Eats Joshua Bousel 2 comments

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More

Crispy Grilled Pig's Tails

Serious Eats Chichi Wang 1 comment

Grilled pig's tails give you crispy skin and tender meat that's marbled with just a trace amount of fat. What more could you ask for in a pig part? More

Seattle: Judging Cochon 555, the Super Bowl of Swine

Leslie Kelly Post a comment

Seattle chefs brought their A-game to Sunday's Cochon 555, the Super Bowl of Sustainable Swine. And by A-game, I mean pork belly topped with kimchi, bacon brittle gelato, pork blood ravioli, Scrapple Bomba, ham topped with "lardonnaise", trotter fritters, lard biscuits and much, much more. The event, which hits eight cities in the U.S., was created to showcase family farms raising heritage breed pigs. More

The Nasty Bits: Thoughts On Lungs

The Nasty Bits Chichi Wang 15 comments

I'd never seen a pig eviscerated, and while the other organs appeared as expected, the lungs of the pig literally took my breath away. The edges of both the lung and the liver tapered to protracted edges, like that of hand-carved wooden spoons. I'd never seen such fresh-looking, beautiful lungs in my life, and almost immediately my stomach began to grumble. More

Cochon 555 in Seattle: Sausage, Sliders, and Pork-a-Fours

Leslie Kelly 2 comments

Cochon 555 is a traveling pork fest that launched last year to showcase heritage breeds. When it made its way to Seattle on Sunday, organizer Brady Lowe was limping on crutches after a now-famous food fight last week in Portland where he was assaulted after an afterparty. Talk about some feral pig! More

Baconfest: An Ode to Pig Belly in Chicago

Daniel Zemans 2 comments

"If any attendees walked out of Baconfest disappointed, 100% of the blame falls on their defective palates." Inside-out pig in a blanket from David Burke's Primehouse. [Photographs: Daniel Zemans] You never know when inspiration is going to hit. For Michael Griggs and Andre Pluess, it came early this year after seeing the Neo-Futurists perform Beer, a puppet-filled musical about the visions of a ten-year-old boy who gets drunk after sneaking into a brewery. The play left Michael and Andre wondering what they loved as much as the playwright loved beer. Before long, they had their muse: Bacon. Once that realization hit, the wheels started turning and they decided to plan a huge tribute to bacon. Late that night, they called... More

Bid on Tom Mylan's Pig Butchering Class for Charity

New York Erin Zimmer Post a comment

Professor Mylan holding class last fall. Tom Mylan's butchering classes at the Brooklyn Kitchen have inspired a pretty religious following. They fill up fast. The curriculum: he walks you through the process of cutting up half a pig, explains... More

Resto Celebrates Second Birthday with Berkshire Pig Roast in La Caja China

New York Joe DiStefano Post a comment

Even though I love meat and Belgian beer I'm somewhat ashamed to admit that I've never been to Resto. I decided to atone for this sin of omission by attending its second birthday party pig roast on Saturday. I... More

Photos of April Bloomfield's Snout-to-Tail Dinner at Spotted Pig

New York Erin Zimmer 2 comments

Last night at the Spotted Pig, chef April Bloomfield proved that every inch of a 150-pound piggy—including the parts that, in many cultures, would be considered garbage—can be turned into unctuous food of the gods. Her five-course snout-to-tail dinner,... More

Making Spicy Sizzling Sisig, or 'Sizzling Pig's Face,' with Ossabaw Pig Parts

Robyn Lee Post a comment

First it's pig parts, then it's sisig! Photographs from Burnt Lumpia. How could you not want to read a blog post titled "Five Point Pork Exploding Heart Technique"? In this latest post from Marvin of Southern California-based food blog Burnt Lumpia, he unboxes a special package he received last week: a cooler filled with heritage breed Ossabaw pig parts, specifically belly, jowls, and ears. To celebrate the joyous bounty of pork, he will turn the parts into five delicious, pork-centric Filipino dishes to be enjoyed by his wife and him as the rest of us on the Internet simple stare and drool. The first dish he makes is the porkalicious spicy sizzling sisig: Sisig is a spicy and sourish... More

Tom Mylan, the King of Pig Roasting, Hosts Another One Next Friday

New York Erin Zimmer 2 comments

There are few things better in this world than pig roasts. Unless you're a vegetarian, maybe. And as noted in the New York Times today, few men know their way around a pig better than Tom Mylan, the butcher for... More

How Butcher Tom Mylan Roasts a Pig (And Inspires an Underground Fan Club)

New York Erin Zimmer 1 comment

As Brooklyn bands played in the backyard of East Williamsburg's 3rd Ward on Sunday, the real rock star was making music by taking a big, serrated knife to a 200 pound roast pig. Butcher Tom Mylan of Diner, Bonita,... More

Memphis in May: May the Best Swine Win

Erin Zimmer Post a comment

"You eat barbecue; you don’t grill on the barbecue," one Memphis in May competition judge and friend recently enlightened me. "It's a food, not an appliance." You would have been pierced with a grill fork last weekend if you misused the word at Memphis in May, the world's largest pork roast competition. Vying for over $90,000 in prizes and bragging rights, 261 teams gathered, including presence from Estonia, Norway and Belgium. Some categories included: best whole hog, best shoulder and best ribs, with entirely separate titles for best sauces. Team names are almost as important as the meat itself. Some of our favorites include: Sweet Swine o’ Mine, Rib Ticklers, and Rhoda Brown’s Smokie Fatties. Typically, most phrases involving "fatties"... More

How To Cook Pig Tails

Cathy 28 comments

I like parts. Especially pig parts. So when Jennifer of Flying Pigs Farm offered me some pig tails, I didn't hesitate. For cooking advice, I looked to Fergus Henderson's Nose to Tail Eating: he gives them a slow braise, breads them and browns them in butter. (For those who don't have the book, an adaptation of the recipe is available on Gourmet's web site—although if you have access to pig tails, and a desire to eat them, you're the kind of Serious Eater who needs this book.) These are not cute little cartoon-curly tails; good, because Fergus is quite specific about asking one's butcher for long tails.... More

Happy National Pig Day

Robyn Lee 4 comments

Today, March 1, is National Pig Day! Celebrate this joyous occasion by giving thanks to your favorite pig. Or delicious pig-based product. Last year, we celebrated National Pig Day with our Pig Heaven Honor Roll, a list of our picks for top pork purveyors, pork dishes, pork-knowledgeable chefs, and pork-related media in the country. We also made it a point to saturate the week of last year's National Pig Day with more pig-related posts than usual. After the jump are ten of our favorite bacon and pork-filled posts from the last year.... More

The Littlest Pig

Alaina Browne 1 comment

Tetley the piglet is no bigger than a tea cup. He's a Pennywell miniature pig, bred from a range of old English breeds, growing no bigger than the size of a cocker spaniel. Watch a video about these tiny pigs.... More

Photo of the Day: Pig Tattoo

Alaina Browne 8 comments

If I were to ever get a tattoo, I'm pretty sure it would be a variation of the cuts of pork diagram like DaddyMC's featured above. More fabulous pork ink: Aaron and Matt.... More

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