Culinary Arts 101 | Cook | Eat | Drink spring 2017 issue 01 | Page 2

Pork production headed North and West as the exploration of the country grew. By the 1800’s Cincinnati was the largest pork-producing city in the world. It earned the nickname: Porkopolis.
As pork production grew, methods were used to raise leaner animals and prevent disease. The idea was to produce more offspring at a cheaper rate. This created infinite pork on the market, but at a cost. The cost wasn’t financial, it was in taste. Through the mid-1900’s and early 2000’s pork became known as the “other white meat”. It was evident in color, texture, and flavor.
In the late-2000’s the trend returned to heritage breeds; the Large Black, Old Spot, Tamworth, and Ossabow which is a direct descendent of the Spanish Iberico hog. This is where the culinary world steps in.
CULINARY USES:
Chefs from all over have succumbed to the versatility and sheer awesomeness of the pork belly. In the United States, most Americans only know of its’ processed form, bacon. Believe me, bacon is wonderful, but there is so much more to pork belly than bacon.
It’s skin, with a fatty cap that covers a layer of meat can be used in a variety of ways. Pork belly lends itself to curing, roasting, sauteing, grilling, and braising.
When cooked correctly, the belly will give up a lot of its fat to the flesh hidden below. Keeping the meat juicy and flavorful.
The belly can take on the flavors of whatever it is cooked in, and still have the distinct flavor of pork.