dreaming of pork

what is it that Americans and approx 20% of the world have against pork?

T & i and others of our ilk been bemoaning the lack of high-quality, relatively inexpensive organic pork. at least with chicken we can go to a halal store and get humanely treated, non-drugged chicken for comparable prices to a regular grocery store. but no one does "halal" pork and it's considered an insult to even inquire. when we were in Viet Nam, the subtle flavor of the pork, just couldn't compare with anything we could get here at a typical grocery stores. and even when we go to that organic grocery store, all they have is pork chops. while delicious, you can't find the cuts--from the rooter to the tooter--used in vinamese cooking. what happens to all those organic pig trotters that could be the base for practically every vinamese noodle soup? (fyi non-vinamese people, pho is the only aberration. all vinamese noodle soups are made from pork bones even that wierdly named Bun Bo Hue|Hue-style beef noodles.)

T. dream-crushed my idea of raising our own vinamese pot-bellied pigs since he astutely surmised i would name the pigs, teach them tricks, and then recoil at butchering them. (rather, he has dream-crushed my idea of raising them to eat them; he hasn't dream-crushed my idea to raise them as pets cause the miniature donkeys would be lonely out back and what better company than pigs? smarter than dogs and can be potty-trained to boot.)

our friend Giang re-sparked my enthusiasm for acquiring a deep freezer. Giang & co. bought an organic 4H pig from the County Fair and it was delivered butchered into cuts, though unfortunately, american cuts. so no feet, head, ears or bones. darn!

i happened to find a source for organic, heritage pigs and practically every cut. heritage pigs are the breed of famed, succulent black pigs ghat are high in omega-3 fatty acids, that were all but bred out of existence by the commercial dry, anorexic pink pigs of factory farming.

better yet, you can get a whole pig (!) including shipping for about $300. and of course if you are a first time user you can 15% off. so for about $250 you can get a year's worth of pork! (or one fine pig roast. not that we ever finished installing the kalua pit in the backyard... there's always next year or la caja china.) pretty good price considering that non-organic, commercially produced heo quay|whole roast pig costs $150.

http://www.heritagefoodsusa.com/
*Ok and it cracks me up that part of their mission is the genetic preservation of endangered rare breeds, so their mantra is "If we want to save them, we must eat them! ." I can just see some chinese company breeding siberian tigers and sunbears to eat with exclusive Louise XIV VSOP cognac with that very mission in mind.