Beyond Bacon: Paleo Recipes That Respect the Whole Hog by Matthew McCarry, Stacy Toth

Beyond Bacon: Paleo Recipes That Respect the Whole Hog by Matthew McCarry, Stacy Toth

By Matthew McCarry, Stacy Toth

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Lest she be slighted in this foreword, Aimee Buxton’s food photographs excited my salivary glands. Indeed, I could hardly keep the photos dry. One final thought: Stacy and Matt’s healing journey began with a farm visit. Our farm, like all credible farms, does not have “No Trespassing” signs hanging at the farm entrance. We have an open door policy—full disclosure, open source. Call it what you will, but Beyond Bacon includes beyond pre-packaged, prepared, processed foods. It includes beyond typical vacation packages and entertainment venues.

What does being a pig mean, though? For starters, pigs have always roamed the woods and grasslands in small groups, foraging for a variety of food. They are true opportunistic omnivores—meaning that they will eat anything, from fruits and vegetables to small animals and carrion. Pigs love to dig and root in the ground and need to cool off in water and mud. They are also relatively smart (as all of us omnivores tend to be) and need activity to exercise their brains. Let them grow as piggy as they’d like and you’ll be rewarded with superior pork products.

Also keep in mind that pastured meats are more fragile than conventional pork and can be ruined much faster. If nothing else, let’s keep dry pork chops where they belong—back in the ‘80s. While you can make your own bacon (see here), most of you will not. So here’s how to navigate the confusing world of buying bacon. First and foremost, always choose thick cut if it’s available. All of the recipes in Beyond Bacon were created with thick cut bacon—to us, it’s just more meaty and delicious. Bacon comes in two varieties: cured and uncured.

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