Pig Perfect : Encounters with Remarkable Swine and Some Great Ways to Cook Them
by Peter Kaminsky
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other reviews (showing 1-20 of 28)
Anyone who knows me understands how much I relate to the author's passion for cured pork. There were a couple chapters that I coudln't get into, but tthis was for the most part a fun pork adventure that takes you from New York to the Deep South, to the hills of Spain, and back to an island off the Eastern Seaboard in search of a properly fat american pig. Funny--you wouldn't think fat american pigs would be hard to find.
Note, a story of the author's search for great pork, and not a cookbook....more
Note, a story of the author's search for great pork, and not a cookbook....more
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I learned that large scale pork production, or any animal raising using confined pens, antibiotics, or any otherwise unnatural method to raise these animals is devastating to the land, the surrounding water, and to the people's livelihood it serves.
I read , and then sought out the Iberian ham mentioned in this book that was raised free range on a diet of acorns and I will never eat eat willingly a lean, tasteless, american white hog that was feed slop and antibiotics.
And that is only two s...more
I read , and then sought out the Iberian ham mentioned in this book that was raised free range on a diet of acorns and I will never eat eat willingly a lean, tasteless, american white hog that was feed slop and antibiotics.
And that is only two s...more
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Read in April, 2008
The book ends in the vein of many popular books about the state of the food industry complex today, reminding me in part of "Fast Food Nation." That was great, but that's only a part of it. The book covers everything from the history of the pig, to what makes a great ham, to the personalities surrounding the resurgence of good pork. Fascinating and salivating, I would recommend this book to anyone who likes a good piece of pork.
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Read in February, 2008
Knowledge, care, time, and a little magic. That's what makes the best wine, the best cheese, the best bread. It makes the best ham, too. And if you're going to eat pig, it might as well be free-range black Iberian hog, acorn-fed, salt-cured, smoked, and aged . . . "consumed as if it were a Eucharistic wafer."
Glad I'm a carnivore.
Recipes included!
Glad I'm a carnivore.
Recipes included!
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Read in February, 2008
One man's journey to discover the secrets of the perfect ham. He travels Europe and N America finding answers to breed selection, feeding practices and curing techniques. This is a travel book with great stories about the people and places he encounters.
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