Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
they talk about 12 breeds of pigs
then this :
also
they also have several pages on cured hams of the world . 13 types 2 pages on bacon types , two pages on lard !
they failed to mention any cured hams from the USA, so the book is not perfect after all
after studying the book , you might eat less meat , but much better meat for a given budget.
I have a visit to the Galloway's on my to do list , and have given up on veal for Blanquette du Veau .
win some, loose some.
they talk about 12 breeds of pigs
then this :
also
they also have several pages on cured hams of the world . 13 types 2 pages on bacon types , two pages on lard !
they failed to mention any cures hams from the USA, so the book is not perfect after all
after studying the book , you might eat less meat , but much better meat for a given budget.
I have a visit to the Galloway's on my to do list , and have given up on veal for Blanquette du Veau .
win some, loose some.
