#123 - Celebrating Real Pork - History, Sourcing & A Mouth-Watering Recipe Book

Sausages, bacon, crackling – good pork can be heavenly food. But both of us know that, sometimes, in the ancestral food world, pork is viewed as the poorer cousin to grass-fed beef or pastured chicken. That needn't be the case and this episode will put real pork where it deserves to be - at the centre of our plates. We'll give you some fascinating history bites, we'll talk about how the Industrial Revolution changed mainstream pigs, and we will lay out how buying real, pastured, pork is a positive, health-giving and delicious choice for you and those you love. Expect to be inspired by hearing us talk about the many ways we cook the products of the pig, from the nose to the tail.

This episode is accompanied by a fabulous pork cookbook which we've gifted, as a thank you, to all our current supporters. So if you're a supporter do go check your email. The book, with over 25 pork recipes is also available to buy from the podcast's shop, you purchasing a copy will be directly supporting Andrea and I to continue this work. Find it here:

Pastured Pork Cookbook

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Resources:

1. www.robertmichaelkay.com
2. The new oat recipe download
3. How to Render Lard in a Slow Cooker
4. Pane con Ciccioli (lard crackling bread)
5. 7 Ways to Use Lard (& a Lard Crackling Spread Recipe)
6. How to Make Lardo (Italian Cured Pig Fat) at Home
7. Slovakian Lard Crackling Biscuits from Naomi at almostbananas.net
8. Eating to Extinction
9. Episode 29 - True Historical Italian Food
10. Episode 33 - The Fats We Love, The Fats We Leave
11. Episode 38 - Fat Rendering, Traditional Food Gems & Eggs, Eggs, Eggs!
12. Episode 49 - Traditional Slovakian Food
13. Episode 23 - Traditional Slovakian Pig Butchery
14. The roast pork crackling recipe Alison loves

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The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay