Thread: Fresh Side Pork
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Sqwertz Sqwertz is offline
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Default Fresh Side Pork

On Sat, 08 May 2010 18:28:24 -0700, Lin wrote:

> Today at the farmers market I also picked up a pound of fresh side pork.
> As it was explained to me it's bacon without the curing and salt. The
> slices/strips are thick and very lean -- almost like carnitas. Bob and I
> talked about the things we can do with it (and after googling it, it
> seems to be highly sought after) and wondered what others would do. This
> guy that we get the pork from seems to specialize in organic, low-fat,
> but highly flavorful grass fed pork products. His breakfast sausage is
> easily 90% or more lean, but the taste is amazing. He's getting a patent
> on his process and seasonings.
>
> Someone in the neighborhood is BBQing and that triggered the fresh side
> pork thoughts.


I wouldn't say it's highly sought afetr, it's just that nobody who
wants to make bacon can find it, and if they do, they're probably
making twice cooked pork, a korean pork dish who's name I fogot, or
bacon. And they're charging $5/lb for it.

I get mine for $2 with the bone or with or without the bone - same
price. At the Chinese markets.

I've got 16 pictures of belly, but not time to post them properly.
Some cured, some smoked, some both. And some sashimi (?). Remind
me tomorrow if you're still interested. I'm going to bed after a
chocolate covered cherry (or three).

-sw