The Food: All About Pork

Pork, as many of you know, comes from the pig.  Regardless of how the Pork industry tries to market it "the other white meat", it's not, its still red meat and even if you cut the fat off of it, it still has a lot of fat throughout the leanest portion of the cut.  Now part of the reason why pork tastes good, is because of the fat.  In fact, if you are making your own sausage, one common mistake is that most people do not add equal parts fat to meat into the grinder.  What happens is, you end up with a dry, tasteless sausage.  They now make a "seafood" sausage which I have tried, and I have to admit, its pretty good.  It is usually filled with minced shrimp, scallops, lobster and the remainder of the filler is not breading, but actually crab meat.  But for those of you who are vegetarian, keep in mind that the casing used to make these seafood sausage links, is still the same animal casing they use for regular meat/pork sausage.  The "best" fat on the pig is from the upper back and shoulders.

Zampone: Stuffed pig legs (a prized sausage from the Modena, Emilia Romagno Regions)  

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