sweasel.com

…with the head of a pig split open, food side up…

OK, I’ll bite. Which side of a split pig’s head is the food side?

edit: Uncle Al the Forgetful here.

Bacon it doesn’t make sense, but it improves the flavor of so many things we eat.
Including Ice Cream.

Gammon. Yum.

The White Boar is infamous as Richard III’s badge/heraldic emblem.

@Uncle Al Here ya go.

@BJM — Thanks!

That Bethany Jean Clement sure does write a nicely tongue-in-cheek article. I’ll have to keep an eye out for her.

My son and his family are visiting from Missouri. This morning my daughter-in-law put a 5 lb. pork butt (well seasoned) in the slow cooker, and this afternoon she shredded the meat and poured a bottle of barbecue sauce over it and put it back in the cooker. For supper we dined on pulled pork on grilled buns, with freshed made cole slaw and all those other little things that you put on the table to make out your meal, like Ranch Style Beans, dill pickles and sweet tea. For dessert we had a white layer cake with chocolate buttercream frosting. And tomorrow we’re gonna do it again 🙂

Because it ain’t JUST bacon….though that’s a chief ingredient in the local potato salad recipe at Durnedhouse.

slow cooked ribs – bbq, slow cooker, or Instantpot.
Smoked ham, baked ham, BBQ ham.
ham hocks in a pot of beans.
“Canadian” bacon.
Air Fryer pork chops with a brown sugar/spiced rub.
Bean soup with bits of leftover ham cooked off the bone.

We live high off the hog here, so I ain’t eating crubeens, I care not a wit if that’s ‘heritage’.

And pork prices aren’t keeping up with BEEF prices (or lumber prices, or gas prices or…)

Uncle Al – the inside. All those delicious brains and such.

Hm. Looks like my comment editor is busted.

If you have spent any time at all on Limey social media, you will have heard a wokester call an Englishman a gammon…. Gammon is a cut of pork they sell here – it’s simply uncooked ham. And who doesn’t love ham?

Hmmmm, Long Pig, anyone?

https://newspapers.bc.edu/?a=d&d=pilot18820218-01.2.11&e=——-en-20–1–txt-txIN——-

@Deborah …I could choke that down. A DIL who cooks while visiting? Your son married well.

@Durned I make two different potato salads, my Dutch grandma was born in the Alsace and made a warm potato salad of small red taters, with tiny green beans, bacon, sliced red onions with an apple cider vinegar-bacon fat dressing. It’s to die for. Here’s a similar recipe. However, the other side of my family ain’t buying it as potato salad, so I make the usual mayo-based one too…with some crispy bacon bits.

@BJM – both sound great to me! Link saved thanks!

The buttermilk one reminded me of Mrs D’s coleslaw recipe because buttermilk, which I need to get her to make, soon. 😀

Ah, buttermilk. Food of the Gods…but, it shall never touch my lips. Again.

Back in the day, a local cottage cheese brand was briefly sold in tall, brightly colored spun aluminum tumblers. Collect them all! So Sputnik and perfect for a glass of cold milk. Like many 8 yr olds, I had a bad habit of chugging said cold milk at the table. Gran chided, warned, and tsk-tsk-ed to no avail. Early one afternoon, she called me to lunch. I picked up my tumbler and took a big greedy pull. ACK ACK ACK!!! BUTTERMILK!!! GULP! GULP!

“Oh,” she says sweetly, “I gave you my glass, sorry dear”. I never again drank a glass of milk without tasting. Ever.