Pig Headed
The more I’ve read about what goes on at big business processing plants the less I want grocery store meat on my table. Thankfully local farmers like Bev Eggleston have been bucking the trend focusing smaller production organic, and heritage breed meats. You have to go to the farmers market, and you have to pay more, but you get a certain satisfaction knowing your pork chop lived the good life before meeting your grill.
To promote heritage breads the Taste Network is hosting Cochon 555 Sunday, May 31. The event features 5 chefs (Brian McBride, RJ Cooper, Nicholas Stefanelli, Jamie Leeds and John Manolatos) cooking 5 pigs, nose to tail. I’ll be there this Sunday pinging chefs on tips to make killer head cheese while getting fat on swine straight from the farm. Tickets are still available so if you’re not busy, you should go to.
More information here
