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Sausage… Ode to a Pig. February 9, 2013. We recently spent a whole day with some family and friends making sausage. Between all of us, we went through roughly 80lbs ground pork, 20lbs shoulder, 2 heads, livers, 10lbs fatback and god knows how much natural casing (intestines). I also ordered a slab of belly to take home for bacon making purposes. From one of the heads (my heartfelt thanks to the Pennsylvania Dutch from an Australian fan. I adore scrapple! Photos by Leah Feeney. Bring on the Sprouts. As th...

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Sausage… Ode to a Pig. February 9, 2013. We recently spent a whole day with some family and friends making sausage. Between all of us, we went through roughly 80lbs ground pork, 20lbs shoulder, 2 heads, livers, 10lbs fatback and god knows how much natural casing (intestines). I also ordered a slab of belly to take home for bacon making purposes. From one of the heads (my heartfelt thanks to the Pennsylvania Dutch from an Australian fan. I adore scrapple! Photos by Leah Feeney. Bring on the Sprouts. As th...
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The Fatty Bit | thefattybit.com Reviews

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Sausage… Ode to a Pig. February 9, 2013. We recently spent a whole day with some family and friends making sausage. Between all of us, we went through roughly 80lbs ground pork, 20lbs shoulder, 2 heads, livers, 10lbs fatback and god knows how much natural casing (intestines). I also ordered a slab of belly to take home for bacon making purposes. From one of the heads (my heartfelt thanks to the Pennsylvania Dutch from an Australian fan. I adore scrapple! Photos by Leah Feeney. Bring on the Sprouts. As th...

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1

Whole Animal » The Fatty Bit

http://thefattybit.com/category/whole-animal

Category Archives: Whole Animal. Sausage… Ode to a Pig. February 9, 2013. There are few things these days that get me as excited as the notion of buying virtually a whole animal and exploring the many ways in which it can be used to make amazing food. Sausage, in my opinion, is … Continue reading →. Thanksgiving – The Bird. December 3, 2012. Wedding Day, July 18th 2009, Orange, MA. October 23, 2012. Sausage… Ode to a Pig. Bring on the Sprouts. Christmas Cheese Auditions – Round 1. On Bring on the Sprouts.

2

Thanksgiving – The Bird » The Fatty Bit

http://thefattybit.com/thanksgiving-the-bird

Thanksgiving – The Pre-Game. Christmas Cheese Auditions – Round 1 →. Thanksgiving – The Bird. December 3, 2012. There were a couple of things I was proud of this Thanksgiving. The first was the pâté I made (see previous post), and the second was my first full effort at carving the turkey that my mother-in-law, Sally, so painstakingly and lovingly prepared. Leading up to the big day, I noticed a video. Pop up online from Tony Maws, executive chef of arguably my favorite Boston restaurant, Craigie On Main.

3

Wine » The Fatty Bit

http://thefattybit.com/category/wine

Enjoying wine – an exact science? November 14, 2012. Scenario – You’re in your local wine store glancing blankly at the rows and rows of bottles in front of you. Suddenly the pressure hits – “What if I pick a less than amazing bottle of wine? What if there … Continue reading →. Vintages…. it’s where I buy wine. October 23, 2012. Sausage… Ode to a Pig. Bring on the Sprouts. Christmas Cheese Auditions – Round 1. Thanksgiving – The Bird. Thanksgiving – The Pre-Game. On Bring on the Sprouts.

4

Sausage… Ode to a Pig. » The Fatty Bit

http://thefattybit.com/sausage-ode-to-a-pig

Bring on the Sprouts. Sausage… Ode to a Pig. February 9, 2013. We recently spent a whole day with some family and friends making sausage. Between all of us, we went through roughly 80lbs ground pork, 20lbs shoulder, 2 heads, livers, 10lbs fatback and god knows how much natural casing (intestines). I also ordered a slab of belly to take home for bacon making purposes. From one of the heads (my heartfelt thanks to the Pennsylvania Dutch from an Australian fan. I adore scrapple! Photos by Leah Feeney.

5

Christmas Cheese Auditions – Round 1 » The Fatty Bit

http://thefattybit.com/christmas-cheese-auditions-round-1

Thanksgiving – The Bird. Bring on the Sprouts →. Christmas Cheese Auditions – Round 1. December 5, 2012. As the charitable human beings we are, Leah and I decided that we needed to sacrifice ourselves to a few absolutely grueling weeks of fine artisan cheese tasting in order to pick the perfect cheese plate for the Christmas holiday celebration with the family out in Orange. I know, I know, the things you do for family! Top – Robiola San Lorenzo. Bottom – Ekiola Ardi Gasna Brebis. Robiola is semi-soft It...

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Sausage… Ode to a Pig. February 9, 2013. We recently spent a whole day with some family and friends making sausage. Between all of us, we went through roughly 80lbs ground pork, 20lbs shoulder, 2 heads, livers, 10lbs fatback and god knows how much natural casing (intestines). I also ordered a slab of belly to take home for bacon making purposes. From one of the heads (my heartfelt thanks to the Pennsylvania Dutch from an Australian fan. I adore scrapple! Photos by Leah Feeney. Bring on the Sprouts. As th...

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