Pan-Porkism

[Savorgnan]

By popular demand, here is a thread dedicated to the pork dishes and products.

I'll start with the culatello from Zibello, Emilia-Romagna, Italy. It's made with the back of the pork's thigh, the noblest part of it as they say.

[Vincent]

I like Kulen.

Kulen is a type of flavoured sausage made of minced pork that is traditionally produced in Slavonia and Vojvodina. The meat is low-fat, rather brittle and thick, and the flavor is rather spicy. The red paprika gives it aroma and colour, and other spice used is garlic. The original kulen recipe does not contain any black peppers, its hot flavor comes from hot red paprika.

Kulen - Wikipedia, the free encyclopedia





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Sremska (Srijemska) kobasica

Sremska sausage is one of the best sausages from former Yugoslavia (Serbia). It is the mixture of beef and pork meat spiced with Hungarian paprika, black pepper, salt and secret spices. It's slightly smoked, medium grind with an extraordinary flavor you probably never experienced. It great for different cooking or in sandwiches. The old world gold medal!

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And not to forget... Prosciutto from Hercegovina and Dalmatia (Hercegovački i Dalmatinski Pršut)

[Delbáeth]

Viva la beefa revelocion!

[Ioannis]

I love the Spanish concept of "Museum of Ham". Gotta check that out some day.

[Thief of always]

That's disgusting!!!

This is much better:

[Marulus]

Originally Posted by Thief of always

That's disgusting!!!

This is much better:

Vegetarian?

[Thief of always]

Originally Posted by Marulus

Vegetarian?

Im Half-veggie. I eat fish and bacon.

And yes, I like animals alive and not boiled or fried.

[Savorgnan]

Attention, please, gentlemen.

Those advocating veganism won't get any rep. point.

[Monolith]

Originally Posted by Thief of always

Im Half-veggie. I eat fish and bacon.

And yes, I like animals alive and not boiled or fried.

Well that's a surprise. I've always thought you're some black-metal guy who eats living animals for breakfast...

[Sergius]

Originally Posted by Thief of always

And yes, I like animals alive and not boiled or fried.

I like both. And I'm half-veggie as well: I have vegetables along with my meat. Who said you can't have the butter and the money for it?

Italian sausages are generally great, but the best I've had were salsicce di cinghiale (spelling?), made from mixed pig and wild boar meat.

Perhaps some of the Italian members can expand on Coppa and Capicollo. As I've understood, Coppa is made from the occipital crest of a pig, which is airdried for several months. Capicollo would then be the South-Italian variant which is treated in some secret way that I could never know. Either way it tastes divine.

[Thief of always]

Originally Posted by Savorgnan

Attention, please, gentlemen.

Those advocating veganism won't get any rep. point.

Well, Im not forcing anyone to eat cucumbers. but i don't find it particularly fascinating to eat legs or brains of dead animals.

Well that's a surprise. I've always thought you're some black-metal guy who eats living animals for breakfast

Shame on me. Do I really sound like some black-metal loser?

[Thief of always]

Originally Posted by Faustas

I like both. And I'm half-veggie as well: I have vegetables along with my meat. Who said you can't have the butter and the money for it?

Damn, I was counting on your support.

[Sergius]

And you got it.

A friend recommended this unusual recipe. I am hesitant, but he is a fine cook and claims he has made it on several occasions.

One pig shoulder with rinds cut
A handful of fennel seeds
One or two garlics
Five lemons

Throw the fennel seeds and garlic in a mortar and grind it into a paste. Rub it onto the pig. Pour the juice of the lemons on it.
Cook in the oven at maximum heat for 30 minutes, then at 120° for 16-24 hours.
It sounds to me like a very dry waste of time, but I'm giving it a try tomorrow.

[Monolith]

Originally Posted by Thief of always

Shame on me. Do I really sound like some black-metal loser?

No. That was a joke. You can laugh now.

[Savorgnan]

Originally Posted by Thief of always

Well, Im not forcing anyone to eat cucumbers. but i don't find it particularly fascinating to eat legs or brains of dead animals.

No, Leland, you didn't understood me. I eat tons of vegetables and fruits myself, and I advocate for a balanced diet, that is omnivorous.
It's just that this thread is about pork dishes and products, not vegetables.

Here is what I ate tonight, the famous "petit salé aux lentilles".