Nose-to-Tail Series: Pork Skin Cotenne
If there is anything left to contribute to the persistent food trend of nose-to-tail eating, it is cotenna, or pig skin, from the traditional Southern Italian red sauce.
If there is anything left to contribute to the persistent food trend of nose-to-tail eating, it is cotenna, or pig skin, from the traditional Southern Italian red sauce.
Chicharrones are salty, crunchy and savory, and they are the perfect low-carb or keto solution for a snack attack! They also couldn’t be easier to make!
A new movement led by farms, chefs, artisan butchers, and environmentally conscious eaters aims to change the way we think about lesser used cuts of meat.
When we learned one recipe in particular took only two ingredients, almost no hands-on time, and would replace a processed item we regularly purchased at the store, we knew we had to share it with everyone!
Article originally posted by Taste of Southern. Leaf Lard is said to be the very best lard one can use to make pie crusts. It’s suppose to produce a very flaky crust and is favored because it has very little pork flavor as compared to regular pork lard. Derived from pork fat, it is considered…
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