On Thu, 17 Sep 2009 18:44:56 -0500, Omelet >
wrote:

>In article >,
> "modom (palindrome guy)" > wrote:
>
>> On Thu, 17 Sep 2009 14:14:25 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > "modom (palindrome guy)" > wrote:
>> >>
>> >> No idea. But if you do cure your own prosciutto, I highly recommend
>> >> you get pastured pork, not something from a factory farm. The flavor
>> >> difference is noticeable.
>> >
>> >Thanks. I think I can get whole, skin on pork at the asian market, but
>> >I'd most likely check locally first. I'm not sure I'd want to try this
>> >with feral hogs even tho' I should be able to "harvest" one of those
>> >myself. I worry about wild pork and parasites, but that long cure time
>> >ought to take care of that?
>>
>> Not feral hog meat, pastured hog meat. There's a difference. Here's a
>> search enging designed to find farmers, etc. within a specified
>> distance of your zip code: http://www.eatwellguide.org/i.php?pd=Home
>> Here's another one: http://www.localharvest.org/
>>
>> I got my half hog from these fine folks:
>> http://homepage.mac.com/nbmelson/Personal9.html
>>
>> They have this to say about their piggies: "Our hogs are pastured on
>> soil and grass where they can root around, wallow in the mud, and
>> compliment there grain based diet as they see fit with grass, roots,
>> bugs, and worms. This is just as swine were intended to be raised, not
>> confined to concrete."
>>
>> When pigs eat bugs, the pork tastes better. It really does.
>
>But by allowing them access to wild stuff, you've just drastically
>increased the chances of parasitic infection.
>
>Some insects, snails, etc. are the hosts for the infective stages of
>parasites.
>
>Did you know that cats get tapeworms from eating fleas?

Yes. But tapeworms don't get into muscle tissue. If trichinosis is
your concern, I understand. There are ways to handle that using
freezing. So long at so cold, etc.

Also I know and respect these farmers. I know they know what they're
doing. Nathan is ABD on a PhD in ag science. His wife is a *** laude
ag science graduate.

I'm just talking about taste. Your prosciutto will surely be good
anyway you do it. But it'll be better with pastured pork.
Incidentally, Michael Ruhlman agrees with this claim. See his book
"Charcuterie" for details.

Did you know that factory hog farmers often cut the tails off their
swine so the others in the pen don't chew on them out of stress?
--

modom