Appreciation post: The butcher in Florence who showed me how to use the whole pig

After watching him break down a 200-pound heritage hog and use everything from the trotters for stock to the fatback for lardo, I've completely stopped ordering pre-portioned cuts and now source whole animals from my local farm, but what's your best tip for using the less common parts like the head or spleen?

2 comments

2 Comments

mark_miller26d ago

Used to be the kind of guy who just wanted a pork chop. Seeing a whole animal used like that really flipped a switch for me. For the head, making a proper head cheese is the move, it's way better than the weird gelatinous stuff you find pre-made. The spleen is trickier, but it's great sliced thin and grilled quick, almost like a weird flat sausage.

oliverp5626d ago

My wife still gives me the side-eye when I bring home a pig head. I had to promise her I wouldn't name it this time. For the spleen, I just slice it thin, fry it fast, and call it "rustic bacon" so the kids will try it.