Fatted Calf’s Savory Pork sausage with Greens. A little snack from a week ago or so. Juicy good, can you see?
Red Wattle piggies. Boy you don’t see those around too darned often, at least around these parts. They’re an even tempered happy little beast, easy to work with. They’re pretty darned large and yet quite lean when you get down to it. Lousy for a pig when you’re looking to render lard. But darned good when you want a highly flavorful pork loin roast. I googled them and came up with this outstanding reference for the Red Wattle breed. This is an excellent read and at the bottom it lists the Status as Critical. What this means directly is, that if you and I don’t support the ranchers that provide us these fine little piggies for market, they gone. So, Biggles says, “If we’re going to save this dying breed of awesome pigginess, starting eating them now!”
Up next is the fancy Pork Crepinette with Morel Mushrooms. Man, I just had last week’s lamb crepinettes and they were bright & creamy. Pan fried them I did! Shuna offered up a nice way of searing them. Get your dutch oven smoking hot, then toss a few in. Turn down the heat and finish them up. Tell you whut, the sumbitch will have some TASTE.
Ooo, this is the first week the Knockwurst have been included. I’m hoping they’re here to stay. Maybe I’ll get myself a package this week, I’m about ready. I am out of Fine Germain Mustard though, feh. Oh and look what we have down here, Rabbit Pate with Chives! My favorite of all time. There’s nothing like a sweet wonderful rabbit pate wtih the quiet spritely love of chives. Nope, nothing like it.
And don’t forget to pick up some bacon this week, it’s a fine example of cured belly smoked happiness. I hope to see you at the market this coming Saturday morning. Take care and may your meat always be fresh.
Now please read on to the Fatted Calf Newsletter not written by me.
