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Video: Super Squeaky Piglet Coaxed Down Stairs with Oatmeal

Robyn Lee 6 comments

Hamlet the mini pig is afraid of going down the stairs, but instilled with a hunger for oatmeal he overcomes his fear...apprehensively...and squeakily....and adorably. Behold the power of oatmeal. More

Video: Killing and Eating the Wild Boar 'Problem' in Texas

Daniel Klein 8 comments

In Texas, feral pigs are not looked upon fondly. There are millions, they breed rapidly, and they cause a lot of damage to property. The answer in Texas is to hunt them in any way possible (even in helicopters). The long term answer may lie in a balanced ecosystem, or perhaps by making it easier to sell their meat. Perennial Plate had the surreal and drawn-out experience of killing, cleaning and then cooking a boar that had been trapped. Warning: This video contains some graphic images; it's certainly not for everyone. More

Video: From Happy Pig to Tete de Cochon

Daniel Klein 11 comments

Close to 10 billion animals are killed every year in the U.S., and more than a hundred million of them are pigs. With that statistic in mind, only six pigs died during the making of this Perennial Plate video...but it was tough. Killing animals is heavy business. Watch this video to see the process from living pig to decadent dish. More

A Healthy Jar of Trotter Gear

Serious Eats Chichi Wang 7 comments

Adapted from Beyond Nose to Tail by Fergus Henderson and Justin Piers Gellatly. More

Video: The Kobe Beef of Pork: Mosefund Farm's Mangalitsa Pigs

Robyn Lee 5 comments

"It's not the other white meat—it's the other red meat, we like to call it," says Michael Clampffer, Executive Chef & Vice President of Mosefund Farm in Branchville, New Jersey. This farm specializes in raising Mangalitsa pigs, a rare pig breed that has gained popularity in the U.S. over the past few years for its rich, red, well marbled meat. Mosefund Farm currently raises about 150 pigs on a diet of barley, wheat, and acorns. Learn more about Mangalitsa pigs in the latest episode of Food Curated from documentarian Liza de Guia. More

The 12 Days of Dumpling in a Halloween Costume: Pig

Erin Zimmer 5 comments

On the fourth day of the 12 Days of Dumpling, he was dressed as a piggy. Pork dumpling, anyone? He sure looks pretty in pink. More

How to Roast a Pig on a Spit

J. Kenji López-Alt 107 comments

Roasting a whole piglet on a spit is much easier than you'd probably think, and vastly more tasty than you can imagine. We roast a pig every year for my sister's birthday right in her backyard in Brooklyn. If we can do it in the middle of New York City, you can probably do it where you are as well. Here are tips on how to shop for a pig, what equipment you'll need, and the roasting process from start to finish. [Warning: Graphic photos appear after the jump; the more sensitive among SE'rs may want to proceed with caution.] More

The Nasty Bits: How to Break Down a Pig

The Nasty Bits Chichi Wang 17 comments

"It takes four cuts to break down a side of pig," Josh Applestone told me. "I can teach you how to do it in two hours, tops." Josh made good on that promise on my third day at his butcher shop Fleisher's Meats when, toward closing time, we stood at the table with a half side of pig and started from the beginning. More

Fold-out Anatomical Chart of a Pig from 1917 Book 'Bacon and Hams'

Adam Kuban 2 comments

[Ilustration: Cooking Issues] Mad (food) scientist Dave Arnold, who pushes the limits of cooking technology at the French Culinary Institute shares the best parts of Bacon and Hams, a long out-of-print book, on FCI's Cooking Issues blog. ... the frontispiece of the book had a spectacular fold-out. At the time the book was written, fold-out anatomical charts were a popular feature in medical books. [Author George J.] Nicholls decided to do one of the pig. Brilliant. I've scanned it and converted it to a Flash animation for your enjoyment. As detailed in Arnold's post, Bacon and Hams author Nicholls also included a photo of himself "in Fancy Dress as a Side of Bacon, designed by himself, which took First... More

Meet Your Farmers: Jen Small and Mike Yezzi, Flying Pigs Farm in New York

Erin Zimmer 10 comments

"We realized we had to do something with the land and settled on pigs...This year, we'll finish somewhere between 500 and 600 pigs, along with 2,500 meat chickens and 1,500 laying hens." [Photograph: Craig McCord] Names: Jen Small and Mike Yezzi Farm: Flying Pigs Farm How many acres? 200 acres [Photographs: Erin Zimmer] Your crew: Blake, Andrew, and Erin work with us on the farm. Peter, Daniel, and Jonathan work with us at the Greenmarkets in New York City. What you grow: Rare breed pork on pasture and in the woods as well as chickens and laying hens raised on pasture. We raise rare breed pigs (Tamworths, Gloucestershire Old Spots, and Large Blacks) because they are more moist and have... More

Seems Like an Appropriate Care Package

Adam Kuban 2 comments

@robbwalsh: "If you are wondering why I am so quiet lately its because I have been quarantined with N1H1." @seriouseats: "Where do they have you quarantined?" @robbwalsh: "Upstairs bedroom near the attic—Send Bacon!"... More

Video: Moo and Oink Dance

Erin Zimmer 3 comments

If a cow and a pig had rap names, they'd obviously be Moo and Oink. They'd freestyle about chitlins, nuggets, baybeh baybeh baybeh spare ribs, and cube steak, and encourage audience participation, naturally. "Gimme a wave if you like catfish! Jump up if it's your favorite dish! Tommy likes ribs and chicken wingsssss. If you like them too lemme hear you scream!" Moo & Oink is an actual Chicago-based grocery chain and meat wholesaler with these two lovable mascots. (Pay special attention at about 0:20 when it gets all technofied. Turn it up!) The video, after the jump.... More

Photo of the Day: Maximus/Minimus's Pig Truck

Adam Kuban 8 comments

[Flickr: capndesign] I spied this photo of Seattle's Maximus Minimus pig truck on my friend Matty's Flickr account. The menu there seems pretty simple: pork or vegetable sandwich with various add-ons (Beecher's handmade cheese, slaw, chips). Sounds delicious. I'm hungry. [Note to Erin: I think these folks should be our next Street Food Profile.]... More

Pig Speakers

Erin Zimmer 1 comment

Now pigs don't have to be limited to grunts and snorts—at least in Japan, where these ceramic piggy speakers are available in different colors for ¥4,725 (about $50). [via Engdaget; Tip o' the hat to Nick] Related White Castle Amplifiers Pig Faced Cooking Lid Video: Adorable Pig in Boots... More

More Pig Roast Dates Added at Hearth

New York Erin Zimmer Post a comment

Due to cries of "more pig!" Hearth will be extending the special three-course pig roast menu to two more nights: Wednesday, August 12, and Tuesday, August 25. Read about the meal here.... More

Nose-to-Tail Eating with Chef Ryan Skeen

New York Chichi Wang 8 comments

"We watched Skeen fry, braise, and re-fry the pigs' ears." Over the weekend I had the good fortune of attending a class for lovers of all things piggy, entitled "Snouts, Trotters, Ears, and Tails" led by chef Ryan Skeen in... More

Pig Roast Tuesdays at Hearth Start Tonight

New York Erin Zimmer 1 comment

Do your plans tonight involve pig? Well, they really should. Or at least, one of the next Tuesdays before August 18 should. Starting tonight, Hearth is devoting Tuesday dinners to a three-course pigsplosion of a meal. The first course... More

Serious Green: Where You Can't Grow, Adopt

Carey Jones 2 comments

guardian.co.ukSo you might have cleared space on your balcony for a container garden, or even planted a little plot in your backyard. Still, you may not have the time, space, or expertise to branch out--say, with a peach tree, or an olive tree, or even a few pigs. But if you want a farm harvest without the farm, consider adoption. At the Masumoto Family Farm near Fresno, California--at times a supplier to Blue Hill, Per Se, and Chez Panisse--Elberta peach trees are available for "adoption." Each winter, prospective owners apply to own a peach tree; the Masumotos take care of planting, pruning, and raising your baby. Then at midsummer harvest, adopters come out to the farm to pick the trees... More

In Videos: Man Sleeps With Pigs for BBC Documentary

Carey Jones 2 comments

It’s one thing to read about the conditions in which factory-farm animals are kept. But it’s another to actually live the life of a pig slated for bacon. For a recent BBC documentary, titled My Life as an Animal actor Richard da Costa spent four days in the pigpen—sleeping on a bed of straw, feeding on soy-alfalfa pellets (“so disgusting that you would rather go hungry”), and dodging the frequent tussles of his snorty pen-mates. Did bonding with the piggies turn da Costa off meat for good? “It was two months before I could eat pig after coming out of the farm,” he writes in the corresponding article. But his aversion didn’t last. “I finally cracked…I was lured back... More

In Videos: Stephanie Izard Helps Slaughter Pig in 'Tasty Life'

Robyn Lee 1 comment

In the latest episode of her video series Tasty Life, Top Chef Season 4 winner Stephanie Izard visits a pig farm in Wisconsin in an attempt to learn where her food comes from. After witnessing a pig being slaughtered, she cooks a dish with the pig's tongue. (Warning: If pig guts make you feel squeamish, you may not want to watch this video.) Watch the video after the jump.... More

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