#123 - Celebrating Real Pork - History, Sourcing & A Mouth-Watering Recipe Book
About this episode
This episode celebrates the importance of real pork in ancestral cooking, discussing its history, sourcing, and providing a mouth-watering recipe book.
Sausages, bacon, crackling – good pork can be heavenly food. But both of us know that, sometimes, in the ancestral food world, pork is viewed as the poorer cousin to grass-fed beef or pastured chicken. That needn't be the case and this episode will put real pork where it deserves to be - at the centre of our plates. We'll give you some fascinating history bites, we'll talk about how the Industrial Revolution changed mainstream pigs, and we will lay out how buying real, pastured, pork is a positive, health-giving and delicious choice for you and those you love. Expect to be inspired by hearing us talk about the many ways we cook the products of the pig, from the nose to the tail. This episode is accompanied by a fabulous pork cookbook which we've gifted, as a thank you, to all our current supporters. So if you're a supporter do go check your email. The book, with over 25 pork recipes is also available to buy from the podcast's shop, you purchasing a copy will be directly supporting Andrea and I to continue this work. Find it here: Pastured Pork Cookbook * * * * * * * * * * * * * * * * * * * * * * * * * * One Earth Health make the grass-fed organ supplements we use and trust. Get…
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More episodes of Ancestral Kitchen
- #130 - Are We Ancestral Enough Yet? A Conversation with Jaycie of Hazy River Homestead & Ranch
- #129 - The Science Behind Properly Prepared Beans (and how to do it at home!)
- #128 - Unprocessed Foods: The Ancestral Pantry
- #127 - How to Render Fat at Home (with Q&A)
- #126 - Living Like a Human with Tara Couture of Slowdown Farmstead
- #125 - Just Right: The Story of Porridge (& The Best Ways To Cook It)
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