January 02, 2006

SOME PIG Blogging Weekend

J will be for Jambon later--a tribute to le prince de Janvier.


Once upon a time… there was a Diva living in Italy and a Barge Queen afloat on the French canals who, thanks to the sometimes miracle of rural internet connectivity, shout, pout and raise some delicious ideas—separately and together. The latest idea launched was to submit a seminar on a subject near and dear to their hearts- the preserving of artisan food traditions, especially those that preserve food while preserving culture. Thus was born “Saints Preserve us!-a pig’s tale of three cultures” to be presented on March 30 at the 2006 IACP conference in Seattle.

Judy collects holy cards and breaks butcher’s hearts like nobody’s business; Kate kills pigs down on the Gascon farm every winter. They asked Fergus Henderson of St. John’s Restaurant in London to complete their European trio of pig-loving cooks and share his ‘nose to tail’ ever-so-wry take on British cookery: from Farm to Butcher shop to the Table. Fergus said yes, “my love of things cured and porky” so the Slow Pig race is off and running.

March 30 is a not far off and to booster the events to take place (including the conference presentation with tastings, an auction package of Pigs-in-a-Basket, lunch at Salumi’s, and a ferry ride with pig snacks- a barge queen’s tradition) we decided to launch a virtual Blessing of the Pig in honor of the Patron Saint of farmyard animals—San Antonio Abate whose feast day is on January 17th.




You, too, can participate! In anticipation of celebrating le prince de Janvier a SOME PIG Blogging Weekend is dedicated to the bacon loving, sausage making, boudin nibbling, charcuterie mavens amongst you. Devote some or all of the weekend of Jan 14-15 to preserving, preparing, photographing or just writing about a favorite dish featuring the other white meat, send us the link to your porky post by Sunday night the 15th and we’ll post the participants on Jan 17th in honor of San Antonio Abate day. Since we all like getting presents, we’ll offer our favorite post (meaning there will be two at least!) a fabulous basket of Italian and French pork doctoring products: fennel pollen, ├ępice rabelais, prune salt, etc…

With the flush of new books on charcuterie, salumi, and artisan butchery let alone all the great pig-prone blogs out there…there should be no shortage of good food being cooked. Of course, we’ll be talking about Piggy things from here out and Judy has proposed Fridays with Fergus on the new www.goingwholehog.blogspot.com site while preparing one of his succulent and homespun meals from “Nose-to-Tail” just to get you in the mood.

Don't forget January 14-15- SLOW PIG Blogging Weekend celebrating the bounty of the barnyard! Encouraging bloggers everywhere to eat their favorite pigs, one piece at a time.

27 comments:

Sam said...

when i first got your mail i was thinking "oh no not another blogging event" but now I've read it - what an event! It's all about the things I love. Due to work & committment issues I may not be able to actually take part in time, but there is something I have always wanted to try and make - so I will certainly do it if I get the time.

thanks

sam

Kate Hill said...

Thanks Sam, this event grew out of our own desire to share what we were experiencing after living as inside-outsiders for nearly 40 years--between us! Judy is so plugged in in Italy, she has an amazing energy for ferreting out the best, the quirkiest and the much revered. Much lazier, I have just been privy to the daily life of a handful of farmers and butchers who have NEVER stinted sharing their knowledge or experiences. We just want to impart some of this Gascon/Tuscan generosity your (collective)way. Have fun and keep an eye on what's next!
Kate de Gascogne

David said...

I just got back from Chinatown with a kilo of pork shoulder to make sui mai. When, and if, I ever get done chopping it all (by hand!) I'll post for the event...

Diva said...

David, can I come over?

Becca said...

have just ordered your cookbook/travel book from Amazon ... but am afraid to read it when it comes ... afraid I will abandon family, friends, and students to purchase a lovely barge ... take Bella and flee! I love your blog ...

Kate Hill said...

Don't worry Becca, there is only room for one barge queen around here! Should I write the real-life tales of 'dieselfumesandrustspotsoneverypieceofclothingIown' blog , you would be happy to stay at home and cook this good food instead. Playing hooky for twenty years has it's price. I just don't do the accounting often.

Podchef said...

Can't wait for the Seattle Conference! 2006 should be the year of the Pig!

Luisa said...

Oh what a perfect coincidence! I'm working on a pork-y project that will be done this weekend. So glad I'll get to share it in this round.

Kate Hill said...

Luisa, thanks! We're happy to be cooking with you this weekend, and don't forget to have your favorite pig (or other barnyard animal) ready for the Blessing on the 17th!

Mona said...

Wow, I just came across your blog via food blog scool, and Sam's little mentioning.
I am so envious of you. I lived in France when I was little and was able to spend one glorious night on a barge on the Seine for a party. Ever since I've been obsessed with the barges and their place in French culture. One of my favorite pictures is taken from one of the Ponts, I can't remember which, of all the barges in their "parking spots."
Will be coming back more regularly to check in.
And look forward to participating in the PIG event.

farmgirl said...

Oh my. I need to choose a pork recipe and a barnyard animal to be blessed! This is going to be tough. I'd better get busy. : )

P.S. Kate, I can totally relate to the title of your 'real life' blog. Aren't the words 'edit out' just wonderful? : )

Emma said...

I love the idea for this event! I am definately going to make something porky . . .

Kalyn said...

I love this idea and I'm hoping to participate if I can squeeze it in. Even if I don't manage to do it myself, I've just posted a link to you and a mention of it for the Weekend Herb Blogging people to find.

Anne said...

I loved this idea - and here's my porky link!

http://annesfood.blogspot.com/2006/01/back-to-your-roots-pork-with-roots.html

Sylvie said...

I love pork. Grilled is my favorite. See my post link at:

http://soulfusionkitchen.blogspot.com/2006/01/some-pig-blogging-weekend-bounty-of.html

Tana said...

Mmmmm, I made pork tenderloin last night, and I'm prepping a pork shoulder roast right now.

My house smells so good. Y'all come over!

MagicTofu said...

Here are my two related posts:

http://slurpandburp.blogspot.com/2006/01/citrus-and-herbs-pork-roast.html#links

http://slurpandburp.blogspot.com/2006/01/be-your-own-butcher-pork-loin.html#links

Sasha said...

New food blogger, but long time lover of pigs, I am happy that this is my first ever food event. I hope I met the parameters.

http://dashofblog.blogspot.com/2006/01/home-again-home-again-jiggety-jig.html

Clare Eats said...

Here is my porky link :)
http://eatstuff.net/2006/01/16/some-pig-blogging/

Rob said...

Great idea, great event.

We have two posts for the event. One is for boar ragu:

The Boar Supremacy

The other is a book review of Peter Kaminsky's paean to the pig, Pig Perfect:

Hamthropology

Hope to see you all there,

Rob

Elise said...

Hi Kate - Here's an old favorite, resurrected just for this weekend:

http://www.elise.com/recipes/archives/000038pork_stuffed_cabbage_rolls.php

farmgirl said...

Hi Kate,
Here is the link to my piggy post on Farmgirl Fare:

http://foodiefarmgirl.blogspot.com/2006/01/some-pig-blogging-weekend.html

Sorry it's late.

And if I read things correctly, and we get to have one of our barnyard animals blessed, I would like mine to be Donkey Doodle Dandy. Thanks!

Andrew said...

Hi Kate
I know it is now Monday but I will be posting an entry in a couple of hours. Its just a photographic entry (well thats the plan) and am just waiting for the sausages to cook!

Andrew

christine said...

Hello Kate,
I've got two posts for your event this weekend, one is a recipe from my archives, http://www.christinecooks.blogspot.com/2005/12/pork-butternut-squash-stew.html ,
but what I really want to share is the story of an orphaned feral pig I raised a number of years ago. It's a story that's been inside of me for a long time and you inspired me to put it to paper (so to speak). Here's the link: http://www.christinecooks.blogspot.com/2006/01/story-of-pig.html

Christine

Culinary Muse said...

Greetings from San Francisco! My friend and fellow writer Christine just sent me the link to your marvelous site. I, too, am a piggy fan. Must have something to do with reading 'Charlotte's Web' at a tender age. I look forward to participating in future food blogging events with you!
best regards,
Culinary Muse

Walter Jeffries said...

Great post on pigs! I love pigs. In so many ways. Good thing 'cuz we breed and raise them on pasture so we have lots of pigs! Come visit Sugar Mountain Farm some time... Cheers! -Walter, in Vermont

mg said...

Hi Kate, i got here through Andrew's site and i must say how dissappointed i am for not seeing this earlier as i've been wanting to make a Filipino sausage called longanisa which i planned to make this weekend - a bit late! huhu. This would have been a great addition to your cured pig selections. Ah well, maybe next time... Love the photo by the way, great shot!

Mae