qualitycuts, fresh bellies here in the states are just about a thing of the past. you see it mostly at THANKSGIVING & CHRISTMAS
I doubt very seriously if many cutters now a days have ever sliced or do slice what we use to call fresh middling. In fact i would say if a cutter here has less than 15 years in he wouldn't even know what it was.
NOW watch some youngblood make a lier out of me LOL
This is so interesting how about what do you people use for making lard fume ham.and how about pate bretton,terrian what do they use for making them and meat cutters in production what do they use pork belly for.
Here in uganda pork belly is commonly consumed by chines,japaines, indians and red indians they prefer it mostly when it is fresh.
qualitycuts, fresh bellies here in the states are just about a thing of the past. you see it mostly at THANKSGIVING & CHRISTMAS
I doubt very seriously if many cutters now a days have ever sliced or do slice what we use to call fresh middling. In fact i would say if a cutter here has less than 15 years in he wouldn't even know what it was.
NOW watch some youngblood make a lier out of me LOL
We have fresh bacon/side meat/pork belly whatever you call it. We sell it skin on $4.99 lb. We have one customer who gets about 3 lbs every couple of months. He wants it sliced like regular smoked bacon, but slightly thicker and with 3 slits cut through the skin on each slice so that it won't curl when he fries it. Wrap it 4 pieces per package. Big pain to do it. Also, it's the only thing he buys!
when i slice it no one buys it i just keep it in squared up chunks.........my store is in a rich area.....and alotta the nannys of the rich people are filipino women and they always ask me for stuff that you wouldnt think would sell in my area....prk belly for one,,,fish heads..tripe ect.lol
i ve only been cutting 13 years and i ve always had to slice or chop pork belly it was especially popular when i was working in the small town store in virginia. alot of hill poeple there demanded it and if you didn't have it they were pissed. i had to slic a case at least once a week..also popular was pepper jowl, pig ears, hog maw, basically stuff i called crap, we even had pork brains..what do you old timers do with that? do you eat it or feed it to your dog? i wouldn't feed it to my dog. always wondered about the brains. its mostly old people who grew up during the great depression who demand that stuff. my theory is that was all that was avialable for them in those days and they learned to love it.
I'm SORRY that recipe may be one that is to large for you. TRY THIS ONE
GET YOU A CAN OF
AND USE THIS ONE,Serves: 2
The Honorable Howard Coble United States Congressman, North Carolina Specialty Recipe Favorite Breakfast "Brains N' Eggs"
Ingredients 2-1/2 Tablespoons bacon grease 4 eggs 1/3 cup whole milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 can (5 ounce) pork brains in gravy (Rose Brand preferred)
Melt bacon grease in an iron skillet on low heat. Add pork brains to heated grease. Stir with a fork. Add salt and pepper and stir. Whisk eggs and milk together. Increase heat and add egg mixture to brains. Scramble to desired consistency. Serve immediately over toast. For a truly southern dish, serve with grits and apple butter.
lol oooh Leon Leon Leon...I gotta make a liar outta ya....I rib the bellies all day tuesday and part of wed lol Ive sliced them...trimmed them for bacon ect...*smiles meekly* lol
Cowboy why you make us old meat men think of that stuff, I spent hours in my beginning days slicing that crap for hours. and remember the wrappers hate it to. seems like i always got the orders for 6 to 8 lbs of it, rind off, thin slice lol
I don't mind pig brains especially right out of a suckling after it's been roasting all day. Crack the skull, slice it up and fry it in butter! My favorite though, is lamb sweetbreads over polenta or lamb kidneys with fennel and radish covered in a sherry sauce. But my all time favorite is BBQ'd pork neck bones with a little bit of vinegar mustard sauce. Cheek and snout are always good too.
