『#123 - Celebrating Real Pork - History, Sourcing & A Mouth-Watering Recipe Book』のカバーアート

#123 - Celebrating Real Pork - History, Sourcing & A Mouth-Watering Recipe Book

#123 - Celebrating Real Pork - History, Sourcing & A Mouth-Watering Recipe Book

無料で聴く

ポッドキャストの詳細を見る

今ならプレミアムプランが3カ月 月額99円

2026年5月12日まで。4か月目以降は月額1,500円で自動更新します。

概要

 Sausages, bacon, crackling – good pork can be heavenly food. But both of us know that, sometimes, in the ancestral food world, pork is viewed as the poorer cousin to grass-fed beef or pastured chicken. That needn't be the case and this episode will put real pork where it deserves to be - at the centre of our plates. We'll give you some fascinating history bites, we'll talk about how the Industrial Revolution changed mainstream pigs, and we will lay out how buying real, pastured, pork is a positive, health-giving and delicious choice for you and those you love. Expect to be inspired by hearing us talk about the many ways we cook the products of the pig, from the nose to the tail.This episode is accompanied by a fabulous pork cookbook which we've gifted, as a thank you, to all our current supporters. So if you're a supporter do go check your email. The book, with over 25 pork recipes is also available to buy from the podcast's shop, you purchasing a copy will be directly supporting Andrea and I to continue this work. Find it here:Pastured Pork Cookbook* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * Sign up to the pod's newsletter here.Get a free 30-page guide to Baking with Ancient GrainsRead our Guide to Milling Your Own FlourGet all three of the podcast cookbooksWear our beautiful, sustainable merchandiseAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseVisit our (non-Amazon!) bookshop: US here and UK here.* * * * * * * * * * * * * * * * * * * * * * * * * *Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:www.robertmichaelkay.comThe new oat recipe downloadHow to Render Lard in a Slow CookerPane con Ciccioli (lard crackling bread)7 Ways to Use Lard (& a Lard Crackling Spread Recipe)How to Make Lardo (Italian Cured Pig Fat) at HomeSlovakian Lard Crackling Biscuits from Naomi at almostbananas.netEating to ExtinctionEpisode 29 - True Historical Italian FoodEpisode 33 - The Fats We Love, The Fats We LeaveEpisode 38 - Fat Rendering, Traditional Food Gems & Eggs, Eggs, Eggs!Episode 49 - Traditional Slovakian FoodEpisode 23 - Traditional Slovakian Pig ButcheryThe roast pork crackling recipe Alison lovesDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to shareThe podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
adbl_web_anon_alc_button_suppression_c
まだレビューはありません