Tag: pork

Poultry Farmers to Fight Back on California Cage-Free Egg Law

Poultry Farmers to Fight Back on California Cage-Free Egg Law

| March 7, 2014 | 2 Comments

Missouri farmers will file a lawsuit against California over its law barring the sale of eggs from producers whose chickens are raised in small cages. The plaintiffs say the law is unconstitutional.

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Smithfield Prods Its Pork Suppliers To Dump Pig Crates

Smithfield Prods Its Pork Suppliers To Dump Pig Crates

| January 7, 2014 | 1 Comment

The world’s largest hog and pork buyer wants its contract farmers to move pregnant sows out of constrictive crates and into group houses, generally considered more humane, by 2022. The move is significant because independent farmers supply about 40 percent of the company’s sows.

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The Mangalitsa Pig: Bringing Home The Woolly Bacon From Hungary

The Mangalitsa Pig: Bringing Home The Woolly Bacon From Hungary

| August 3, 2013 | 0 Comments

The Mangalitsa pig was born out of a 19th-century Austro-Hungarian experiment in cross breeding, with a wild boar and a lard pig. In the past few years the succulent pork has gained devotees in the U.S., too.

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Smithfield Says Pork Won’t Change, But Some Aren’t Buying It

Smithfield Says Pork Won’t Change, But Some Aren’t Buying It

| July 10, 2013 | 0 Comments

Worried about the impact on U.S. consumers, farmers and even taxpayers, some senators expressed qualms about the intentions of Shuanghui International Holdings, a Chinese firm that is buying Smithfield Foods.

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Avocado-Fed Pork? Why Animal Feed Is Going Gourmet

Avocado-Fed Pork? Why Animal Feed Is Going Gourmet

| July 2, 2013 | 0 Comments

Some farmers say they are willing to shoulder the extra cost and time of specialty feed because they’re turned off by conventional feed mixes. A few will even take custom feed requests from chefs and diners.

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Washington State Butcher Spikes Pig Feed With Weed

Washington State Butcher Spikes Pig Feed With Weed

| May 20, 2013 | 0 Comments

Despite its name, the “pot pig” experiment isn’t an attempt to develop a new meaty treat for stoners. Instead, a Seattle butcher is feeding marijuana seeds, stems and root bulbs to swine as a cheeky money-saving measure.

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Getting Drunk on Swine at Chop Bar’s Pig Roast Party

Getting Drunk on Swine at Chop Bar’s Pig Roast Party

| July 18, 2011 | 1 Comment

Yesterday was Chop Bar’s first big roast pork party hosted at the Linden Street Brewery as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd.

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13 Most Popular BAB Posts and Recipes in 2010

13 Most Popular BAB Posts and Recipes in 2010

| December 29, 2010 | 0 Comments

Comfort food, gluten-free recipes and vampire prevention appeared to be peak areas of interest for BAB readers in 2010.
Here are the top thirteen stories and recipes most visited on Bay Area Bites during the year.

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SF Chefs Goes Whole Hog

SF Chefs Goes Whole Hog

| August 14, 2010 | 0 Comments

Thursday’s SF Chefs Whole Hog seminar mixed savory porcine dishes with butchery and cooking demos. The event was geared toward restaurant professionals, and honed in on how chefs and restaurant owners can purchase and use an entire hog while making money.

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Processing the pig: a weekly ritual at Oliveto

Processing the pig: a weekly ritual at Oliveto

| September 21, 2009 | 2 Comments

Pork is a constant at Oliveto. The menu revolves around it. On any given day, prep chefs can be seen breaking down a hog into various cuts –shoulder, loin, leg — and then processing them into porchetta, pancetta, scallopine, sausage or salumi.

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A Dinner Party for Under $30: Chile Verde

A Dinner Party for Under $30: Chile Verde

I love to entertain, but hosting a dinner for 8-10 people can get pretty expensive. Between the main course, side dishes, and dessert, the grocery bill can easily run over $100 (and that’s a modest calculation when shopping for organic and sustainable food in the Bay Area). But what if you could impress your guests without breaking the bank? Would you believe me if I told you I made a dinner for 9 people that cost under $30?

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Nduja? N-Judah?

Nduja? N-Judah?

| May 30, 2009 | 4 Comments

Boccalone is a store that is located in the Ferry Building, and is the brainchild of Incanto chef Chris Cosentino and his business partner Mark Pastore. It has been open less than a year, and attracts great attention in the Ferry Building with its pristine meat slicers and case of hanging meats. In addition to their delectable porcine products, Boccalone also offers sparkling water (like what is offered at Incanto) — I love filling up my bottle on farmers market days before I battle the crowds.

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Dongpo Rou: Melt-in-Your-Mouth Pork

Dongpo Rou: Melt-in-Your-Mouth Pork

| March 3, 2008 | 1 Comment

For those who love both poetry and pork, the recitation and the recipe, Dongpo Rou’s silken layers hold a potent blend of both. This famous dish of Hangzhou, a city tucked near where the Qiantang River spills into the Yangtze Delta of eastern China, is named for its creator, the celebrated Chinese poet, Su Shi. […]

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Meaty New Year!

Meaty New Year!

| December 31, 2007 | 0 Comments

Ah, the impending new year is all about lists, isn’t it? Well, here’s yet another one. Recent tragic events, human and animal alike, at the San Francisco Zoo has me doing several things: 1. I’m snatching up my very plump and extremely domesticated cats and kissing them all over, while demanding to know how their […]

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