Homegrown Pork

October 1, 2013
Following decades of disdain by American consumers anxious about the potential ill effects of excessive fatty pork in their diets, the pig has suddenly become the darling of high-end chefs, their go-to meat. For anyone who wants to cash in on this culinary phenomenon, Weaver covers every aspect of raising pigs. She offers a complete inventory of pig breeds, from industrially farmed porkers to fashionable rare and heritage breeds. A few of Weaver's favorite recipes reveal how a pig becomes a host of foodstuffs appearing in every part of a meal and in just about all ethnic traditions. An extensive resource directory offers comprehensive access to all aspects of pig nurturing and pork processing. Not merely for the farmer, the book proves just as worthwhile for the chef, culinary student, and inquisitive consumer, dispelling a multitude of myths and prejudices about how pigs become the roasts, chops, and sausages so beloved on American tables.(Reprinted with permission of Booklist, copyright 2013, American Library Association.)