ReLocavore: Redefining "local"

A locavore moves from Wisconsin to New Hampshire and rediscovers what "local" means.

Pig Tales, Part 2: Cutting up a pig

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Once picked up my pig, I had to figure out what I got in my delivery, and what to do cook with it. For pork and other types of meats, there seems to be no consistency in what different cuts are called. I tracked down a basic map from the Cooks Illustrated Meat Book and tried to annotate, as best as I could, the locations of my roasts. This map can help me determine the best way to prepare the roasts.

The shoulder is the area with lots of connective tissue and should be slow cooked, braised, barbecued or stewed.

The loin is the tastiest bits of pork and can be roasted, but also sliced thin or made into chops.

The belly is bacon, plain and simple. Don’t mess around with perfection.

And the leg gets smoked and becomes a ham. Or maybe prosciutto. Next time.

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