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The Agriculture Department confirmed that Mexico has authorized 20 of the 30 suspended meat plants in the United States to resume shipments to that country.

Filed under: Pork, How To, Southern States, America, Meat, New Year’s, Local Eating, Artisan Foods, Guilty Pleasures

It would seem that providence has brought me a country ham. Upon reading a Facebook posting of mine last night, crowing about (okay, showing off), my haul of whole hog BBQ from Ed Mitchell’s The Pit in Raleigh, a dear pal inquired as to the possibility of my acquiring a ham for him while I was still in North Carolina. My husband Douglas and I were planning hitting the road at an unholy hour this morning, so I gave a Chapel Hill Harris Teeter the ol’ Tarheel try ’round about midnight. Plenty of Harris’ She Crab soup, Duke’s mayo, Cheerwine and Peanut Butter Moon Pies (more on that later) to be had, but not so much with the artisanal pig products. Well shoot! I’d tried.

Continue reading Country Ham, Day 1

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Filed under: Pork, How To, Southern States, America, Meat, New Year’s, Local Eating, Artisan Foods, Guilty Pleasures

It would seem that providence has brought me a country ham. Upon reading a Facebook posting of mine last night, crowing about (okay, showing off), my haul of whole hog BBQ from Ed Mitchell’s The Pit in Raleigh, a dear pal inquired as to the possibility of my acquiring a ham for him while I was still in North Carolina. My husband Douglas and I were planning hitting the road at an unholy hour this morning, so I gave a Chapel Hill Harris Teeter the ol’ Tarheel try ’round about midnight. Plenty of Harris’ She Crab soup, Duke’s mayo, Cheerwine and Peanut Butter Moon Pies (more on that later) to be had, but not so much with the artisanal pig products. Well shoot! I’d tried.

Continue reading Country Ham, Day 1

Permalink | Email this | Comments

Michael Menna, 46, is the owner of Menna’s Quality Meats and Salumeria, his family’s 50-year-old meat market in the Throgs Neck section of the Bronx.

She was at her best without a recipe.

She was at her best without a recipe.

She was at her best without a recipe.

About 30 slaughterhouses in the U.S. were refused certification to export meat to Mexico, the Agriculture Department said, without giving a reason.

A new take on an Italian dish with aromatic flavors uses duck as a substitute for pork.

In a 2,000-square-foot industrial walk-in cooler, famed porterhouses have been dry-aged to perfection for more than 100 years.