Pingue Prusciutto from Niagara
This prosciutto has become crazy popular with Toronto chefs. You’ll see it on menus all over town in these parts. Mario Pingue of Niagara Food Specialties specializes in all things porky. It’s his prosciutto, though, that has a melt in your mouth nutty sweetness. It’s something almost impossible to find outside of some Italian guy’s basement who makes his own.
In Toronto you can get your hands on it at Cumbrae’s, Scheffler’s Deli or the Cheese Boutique.
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Posted in Foodie-finds, The Foodie-file, Fri, 8/08/08
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Its incredible how people can eat pork. Its a filthy animal that eats anything and everything, literally garbage.
Actually, pigs are extremely clean animals, though they are often noisy and boisterous. They will eat lots of things, which is why every farm used to have a pig – the original (and ultimate) composter. At the end of a summer, a pig left loose in the garden will turn over the earth, eat any leftover plants and vegetation, and provide natural fertilizer which can be tilled under for a perfect garden the following year. People sometimes think pigsa are dirty because they do wallow in mud – this is because, like people, pigs can get sunburn, and mud is cool and the piggy equivalent of spf 15.
Actually some of the highly prized breeds of pork like Iberico eat nothing but hazelnuts, they taste nutty and yummy.
Pigs are sweet. Have you ever played with one? They’re incredibly smart and dear little animals.
That said, they’re also incredibly tasty.
My view is there are fates worse than death. I enjoy the succulent taste of a well cared-for pig who meets a humane end. Are pigs filthy? Some think so, and that’s fine, but I think inhumane treatment of animals and is a far greater filthy taboo.