Summer consumes us.

Leg of lamb.  All fancy like.

The circle of farm life has left us busily but happily scrambling to dispatch the creatures in a judicious, efficient and resourceful manner. Beyond the achingly ubiquitous pork chops -which call into question our charming consumers’ knowledge of porcine anatomy, breadth of cookery skills and unlimited credit- there are hams, shanks, offal, shoulders, bellies, nipples, wings and horns to deal with.

The only cut it would seem that comes from the pig.

Tournedos. Tenderloin in the loin, wrapped in salt cured fatback with herbs.

Pork paupiettes. Pork cutlet stuffed with sausage, wrapped with pancetta and caul fat.

Pâté en croûte. Pork with almonds and cranberries soaked in brandy from down the  road.

Mini boneless hams. Breaded, pressed shanks.

The ham. Pressed.

Tubesteak. All kinds.

Boudin blanc with black olives and cappocola.

Culatello. In a fresh pig’s bladder courtesy the fine folks at Craft Butcher’s Pantry.

With the lard we’ve been making brioche and Cherokee biscuits with the bacon drippings and bacon bits. Using Farmer Ground Flour from upstate NY.

Coq au vin. Leg simmered in wine and a sauce made from onions.

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