Sunday, February 14, 2010

Pork dinner

About half a year ago we split half a pig with Josh and Eve from Trauger's Farm and set aside a shared pork loin roast.


Josh wrote "Party with Dave" on the package so that we wouldn't forget we were saving it. Yesterday, we cooked the roast and ate it. Josh and Eve invited some people, and I invited some people, but we were limited by the size of our apartment.

I dry-salted the frozen roast a few days before, rubbed it down with some oil, salted and peppered and then cooked it to well done.


I didn't realize that there was going to be a mix of dark and light meat in every slice.


I think if I had to do it over again, I would have cooked it a little less, but I think it was still good. Pork roasts are just a bit tricky, I think it takes more doing than beef or lamb and I haven't quite figured out how to do that quite yet.

I made a frisee salad using lardons from a slab of bacon I cured from the first time I got a pig from Trauger's farm. And I made agnolotti using sausage from our pig. So we did pig 3 ways.

We also had the artichokes from Citarella, sugar snap peas, and cheese and country ham picked up from Murray's.


Mabel really liked this cheese, thought it had a nice grassiness. It's called Green Hill from Sweet Grass Dairy. This is what Murray's copy has to say about it.
Al Wehner was one of the first dairymen in America to convert his medium-large operation to New Zealand Style Intense Rotational Grazing. This means that the herd is shuffled around to fresh parcels of pasture after every milking to ensure fresh green grass for grazing. The difference in milk quality, richness, and aroma is astounding. His daughter and son-in-law, Jessica and Jeremy, took over cheesemaking operations from mother Desiree and perfected this Camembert type. Exuberant buttery flavor, a nice thin rind, and silky texture are its signature traits.

The ham is Surryano from Surry Farm in Virginia. It was porky, smoky, and salty. I'm realizing that's there's little reason to default to Prosciutto or Serrano when we have great hams like this in the US.

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