Here is the thing about eating animals; it makes me uncomfortable some times. I know, as animals ourselves, we are hard-wired to do it. That is why we have our eyes close together on the front of our head and pegged lateral incisors. But, back when we were getting programmed there wasn’t the Easter bunny, Donald Duck or petting zoos. I used to think that if I couldn’t kill an animal myself, maybe I shouldn’t be eating it. That led to a trip to buy a live chicken, which was quickly downgraded to a live fish. After attending the Kocurek’s Whole Hog class, I am one step closer to being at ease with my place in the animal kingdom.
Lying in front of our class was a whole skinned pig (picture unavailable). Lawrence Kocurek walked us through the basic butchering, history and identification of different cuts. My emotional conflict with the carcass quickly subsided. Lawrence’s respect for the animal played a huge part. I am sure I would have had different opinion if I were in a commercial processing facility.
Next up, was a hands-on demonstration of how to make blood sausage. Again, if you were there and tasted it you wouldn’t be cringing. Remember, if you eat steak medium rare, you’re eating blood, too.
The family meal at the end of class brought it full circle. We were treated to Marinated and Smoked Tongue (just try it, you’ll change your mind) with Caraway Grain Mustard, Braised Pork Belly with Apple Cabbage Salad, red wine and fresh bread.
If knowledge is power, and I like to think that it is, I feel I can make more educated decisions about my food choices after attending the Kocurek’s workshop. I’m happy to be on top of the food chain, because let me tell you, if fish had guns, we would be running for cover.
Kocurek’s Family Charcuterie : 512-291-4461 : kocurekfamilycharcuterie@yahoo.com : Mailing List
Products available at the Farmers’ Markets : Triangle (N. Lamar on Wednesday 3-7pm), Sunset Valley (Burger Center on Saturday 9-1pm), Downtown Austin Farmers’ Market (Saturday 9-1pm), Cedar Park Farmers’ Market (Sat. 9 to 1pm), Westlake Farmers’ Market (Sunday 1 to 5pm)
If I learned anything from my early culinary explorations of the east side, it’s that tongue (lengua) is a highly underappreciated bit of offal. There seems to be some unnecessary psychological barrier – likely having to do with a traumatic, if common, human experience of biting one’s own toungue – that prevents the larger population from indulging.
BTW, I’ve had Larry’s on a couple of occasions, and it is one excellent bit of manna.
Poryorick – very well put. I hadn’t thought about it from that angle.