I don't know why I found something labeled kurobuta in my local Italian grocery. Nor do I mind that it's actually a Berkshire pig, isn't it? I didn't ask who raised it, what its name was, whether it was massaged, fed beer, given daily trips to the park to play fetch or was lovingly kissed my a young girl named Missy. But I think he must have been. It is a loin but with some other part there, beyond the white stripe. All the better. The loin part as you can see is pink and soft and the other dark and chewy. Quite sweet with a pronounced bacterial sourness. Here's how to do it: Take a thick 5 or 6 inch piece of loin and parts proximate. Spinkle happily with salt, distress with instacure #2, the slightest pinch. Then pepper, mustard seed, juniper crushed, whatever you like. Bay too. Put in a ziplock and seal and refrigerate for a week, turning every day. Then tie up and hang naked somewhere cool, breezy and 55 degrees for a month. Next to bastirma seems to have been fortuitious, because there is a faint aroma of fenugreek. Slicing proved tricky. The first cut is the deepest. So these pictured here were a bit thick. I put it on the manual slicer and they shredded a bit but are thin, light and aethereal. So glad I had my pal Kristine here by chance to eat it with me!
Food Historian at the University of the Pacific. Director of Food Studies in San Francisco.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Latest: At the Table. Noodle Soups coming up next!