Wednesday, December 12, 2012
Pig Head Monday
So the other day I came home to a pig's head braising in the oven. This wasn't just any old pig's head, rather, it came from a local farm (yaayyyyy, local!) and was apple fed. I don't know why it didn't come with an apple in its mouth, but whatever.
Some folks are elated to eat pig's head, others aren't. I fear we need to let go of that neatly-packaged, pre-skinned, pre-breaded, pre-sliced, pre-cooked, ground-two-weeks-ago, patty-fied, ready-to-eat preference most of us have. If we're that nauseated from the sight of a cooked pig's head, do we have any right eating meat at all? I recall a friend getting grossed out over one loose feather in her carton of farm eggs. Did she think they were manufactured at the Nestle factory?
After all, most hot dogs are made of a mix of mechanically separated meats -- a product known as "white slime" -- and the average American chokes down about 60 of those a year. We've gotten really, really good at forgetting where our meat comes from, wouldn't you say?
Don't worry, I'm not gonna be pigheaded and get all "nose-to-tail" on you. While I do agree it's a more common-sensical, gentile approach to meat eating, it's not that easy. I had to forego the snout and went solely for the cheeks. Still can't quite figure out what to do with the eyeball. Probably throw it in some soup.
Oh, and for those of you who were not aware of any other options other than meat and potatoes here in Omaha, here's one Chicagoans take on it.