The real pig of
you Know how one of the Celtic names of paradise is literally translated?“ The place where there is a lot of fried pork“. There always one pig live, and another is already fried. As it is easy to guess, in paradise tasteless will not begin to feed...
Having given itself to cultivate, the pig presented to mankind one of chances to survive. The dog tamed to it, except Koreans, gave the gastronomic secrets to nobody. The reindeer for lack of a reindeer lichen refuses to get divorced and where the reindeer lichen grows well, the person grows badly. The pig flourishes in a temperate climate, pleasant for the person, eats everything that will chew, from acorns to slops, at all does not demand special spaces for a pasture and contents. And its meat by means of which at first were somehow interrupted if there was no good luck on hunting, as a result was more preferable than a rigid, sinewy and fast game.If the religion to you pork does not forbid
From ears to a tail to
(as it is known, the Judaism and Islam categorically declare: “To beastliness - fight!“ ), before you almost vast culinary prospects open. This meat can cook, fry, bake, extinguish, to be smoked, salted, used for soups, main courses, cold and hot appetizers, dishes from the test … Here unless compotes from it do not cook, but who knows what the science will reach. The pig is processed almost entirely - the pork bristle, for example, was important export goods, even the state monopoly bringing to Russia 5-6 million gold rubles annually in due time.
Already a platitude: “We use everything, except piggy squeal“. And Italians expressed this thought even more capaciously:“ Verdi`s operas - as a pig: nothing can be thrown out“. As said in fairy tales “Thousands and One Night“, what assimilate to, is more worthy than what is assimilated …
Is valid how to throw out, say, pork ears - a delicacy and exotic? Or the tail unless can be rejected? In the homeland of great Rossini, in the Italian region Mark, do such delicacy of it! And what parts of a male pig were considered as delicacies by ancient Romans …Try
the National symbol
to expose cold appetizers which the one and only mumps can provide us will lack
I, of course, fat - much more national symbol of Ukraine, than the semi-official trident borrowed whether at the Neptune, whether at the bosporsky tsar Mitridat. Choose to yourself a piece as thickness approximately in a matchbox, it is the best of all from a back (from a flank it will be worse, and from a belly - absolutely on the fan), without trace of the indumentum which is gently singed by straw, but not a blowtorch. Do not forget to have a look at its color - at the “correct“ fat it white or it is gentle - pink, yellowness exposes respectable age. And surely try, but only if to you cut off a piece on all thickness: from above fat usually soft, and in the middle maybe rigid so if cut off incorrectly, think why they so made, and demand that cut off properly. If taste was pleasant, it is possible to make the last check - to move a piece of fat over the Ukrainian note and to look whether the figure represented on it will look after fat. If is - fat real. If is not present - the note real. Anyway you not in loss.
Finance and policy
gammon is of Separate culinary and cultural value - it is not only food, but also money. Gammons in Grand Duchy of Lithuania were the most real currency - they allowed to pay the prince taxes. Quite good currency: inflations any, delivery it is possible just to cut off … Unless the purse is rather big. And in Spain pork gammons became a symbol of policy of local monarchs: they were suspended to a ceiling of any nonsense meaning that Moors and Jews here are not welcomed at all - they will not enter the room filled by pork to the ceiling!Six hundred years passed
, and gammons everything hang though this policy and spirit are absent, - it is obvious, smell much better … Two will hang for a while - three years - and the jamon loved in Spain will turn out. At us so it is impossible - gammon will just decay, and in those regions of wind from the sea and from mountains face and bear the special bacteria allowing jamon to ripen. The best jamon prepares only from meat of the pigs who gained not less than 60 percent of weight at sagination by acorns. At the same time it is allowed to hold no more than 15 pigs on hectare of the well-known oak forests which are so strictly protected by the government that the owner of land without the knowledge of the authorities not that to cut down an oak, but also a branch dry has no to cut the right.to
A to be sure that the pig was not fed up on garbage cans, on a back install by it the difficult device with the satellite navigator which reports on the owner on cellular communication where his ward walks. The tariff “Swinish“ - you pay only for jamon. But about - there is a lot of … However, antiquity is worth it.
A here the well-known Parma ham in the 19th century just did not exist - only last century the royal cook Giovanni Vyalardi borrowed neighbors - French their technology. In those days across Parma no more than 30 thousand pigs walked, and today this region brings to market annually 8 million prosciutto crudo di Parma gammons - divide into four and estimate progress.
By the way
- the Swine with wine (we choose wines to pork)
- Swinish behavior (culinary secrets of preparation of pork)
But that it all of us about gammons? And pork ribs - gentle and juicy, with the most sweet meat at a stone which you gnaw round uncivilizedly, holding a bone with a hand (a knife of everything you will not cut off, and it is simply impossible to leave it uneaten)? And the most tasty pork hough fried entirely - a company German culinary excess which is also difficult for eating completely as well as not to eat?
However, Slovak “veprevo the knee“ is even more artful - he is trained by more than two hours and recommend to order only for two and when bring, these two understand that it is necessary to call friends and to call them to the aid.is Less dangerous by
in this regard chalagach - the piece of pork brisket which is cut down together with an edge and fried on a lattice. Almost ideal portion for the normal man - moreover and what meat! It is possible, by the way, and without stone - it will turn out adored by my fellow countrymen - inhabitants of Odessa a pork bitok. Fry thoroughly pork up to the end - it is to you not roast beef, the option “with blood“ does not exist here, the juice following from the fried thoroughly piece has to be absolutely transparent.
A that turned out tasty, you watch what pork you buy. Qualitative has to be pale - pink color without moisture trace. If meat with a white shade and damp, most likely it is tasteless. Fat has to be dense and white, without grayish or oily shade and if it zheltovat is a sign of an old age, as well as in a case with fat, at such pig meat for certain rigid. Avoid also brightly - red and flabby meat.Try
- Medallions from pork with a kiwi
- the Pork baked
- Pork in “Camembert“ sauce
- Pork with rice and pineapple on - Indian
- Pork with fennel
- Pork with “Marsala“ and a juniper
Just a holiday!Telling
about pork, it is necessary to mention sausages. And usual meat, hanging down in clusters from a ceiling of a cellar of each normal rural owner in Eastern and Central Europe: the pig plainly fattened, in time slaughtered and well cut provided a family with meat for the whole year. And various krovyanka and saltisona, with a pork offal and spicy grasses, fragrant and such gentle that it is possible to eat with lips. And very interesting grease where meat goes less, and it is more fat, but all the same it turns out tasty.
A about pork sausages was forgotten - smoked, boiled, crude for a grill, only, of course, without cellophane - this nasty thing in villages was not and is not present, in the natural kishochka which are instantly washed out and prepared. Yes, instantly - on a face of a pig all family sticks as damned, ensures full life. In the German village one of the main holidays and is called:“ svinoprazdnik“ - “shvaynfest“. What it is dated for, clear.
Pork is honored not only in the West. The Far East, for example, feeds for it such piety that in China many write off absolute failure of Muslim promotion for full unreality of refusal of Chinese of favourite meat. Chinese most often steam chopped pork. With hot and sour local sauces it turns out perfectly! And the Japanese generally preferring fish nevertheless paid a tribute of respect to pork, having created the delicious grades.
Achieved deserved glory of a kurobut - pork from a prefektoriya Kagoshima where the forage of pigs on the fifth part consists of sweet potatoes of sweet potato - and meat turns out sweetish. It is proved that it contains more vitamins helping to restore forces and to get rid of fatigue - for the Japanese workaholics it not superfluous. Became famous also for Ibaraki a rose flogging, made near Tokyo, - it is preferred to be smoked. And in prefecture Shizuoka pigs are fed up yogurt therefore their meat becomes more tasty, more useful, contains less cholesterol, gains more saturated color and turned sour - sweet aroma and, even cooled down, remains soft.
At pork the requirements to a garnish. Czechs, for example, consider that ideal option - cabbage. Generally stewed and sour, with oil and a smetanka. But in other regions to pork serve also other vegetables - for example, potatoes, slightly podvarenny, and then fried in mix of butter and sugar caramel. In China this meat is traditionally accompanied by eggplants, zucchini, onions, a celery, leek. Pork and with the dairy corn popular in the States is quite good.
By the way, it is not necessary to be limited to vegetables. In the Far East a fine garnish the main cereal - rice, a remarkable background practically for any sauce is considered. Perfectly apples, say, in the form of mashed potatoes or just baked approach. And other fruit on a grill in a combination to the pork which is also made on a grill can pleasantly surprise. And in general keep in mind: even if you think that you know everything about pork, for certain there will be dishes from this meat which will strike you.
P. S. Winston Churchill noticed that the dog looks at the person from below up, a cat from top to down, and only a pig - as on equal to. Well how not to pay attention to so worthy animal?
observer of the Gastronom magazine:
- France, Spain and legs. Two countries and one concept which are always associated at me with pork. The French pork is a leg (including a hoof) in a sukharny breading to beer or wine. Residents of the praised gastronomic capital with pleasure eat it in one of the most popular institutions of Paris - Au Pied De Cochon (“A pork leg“). Meat, to be exact hryashchik - because what meat on a hoof of a pig! - thanks to culinary tricks turn out soft and gentle. They are almost like chicken stones which, to tell the truth, like to poglodat many. Here and these legs with pleasure are picked, sucked round and “understand“ on big plates the heart of Paris. Au Pied De Cochon restaurant - the place very popular, little tables it is necessary to reserve for several days. Here celebrities which, by the way, besides legs order also other dishes - the same oysters like to visit. Legs on the fan.
Pork of Spain are, of course, jamon. Thin, almost transparent piece of meat from a hind leg of a black pig with characteristic dried taste. In my opinion, something similar to a vobla. Jamon is also in Moscow now. It from Spain, but all the same something in it not that is brought. Perhaps, is not enough hamoner - the special device facilitating cutting of a delicacy. At us only in the most expensive shops jamon is cut directly in the face of the amazed public. Usually it is on sale in vacuum packings - and it not to feel taste, to want passionately, to a saliva sglatyvaniye. Or all the matter is that jamon, as well as any national dishes, is especially well perceived on its homeland?
However, all this only associations. When for lunch pork chops with stewed apples or oranges prepare or on a holiday table the dairy pig with self-made horse-radish, house sausages and smoked gammon is exposed, you do not remember neither a vobla, nor chicken hryashchik, nor Spain with France.