pig
The Happiest Pigs Live on a Diet of Muesli and Fresh Air
Recently, I joined some of Berlin's culinary luminaries to embark on the necessary first step of the Schlachtfest—a traditional German feast that revolves around the slaughter of a farm animal.
China Is Going Wild for Offal from Spanish Pigs
The Asian country is importing Spain's off-cuts—brains, stomachs, intestines, and the like—in growing numbers.
You Don't Want to Watch This Guy Pull Your Pork
Curious about how artificial insemination works on farms, I spoke to to a guy who gives handjobs to pigs and then sells their sperm off to be slipped into sows.
An Oral History of 'Street Cents': The Best Kids' Show in Canadian TV History
Street Cents spent 17 years on the air, but those early, weird years endeared the show to Canadian youth. Several of the show's architects and principal characters share what it was like at the time.
The Jack Daniel's World BBQ Championships
Tom travels to the sleepy town of Lynchburg, Tennessee to learn about the birthplace of Jack Daniel’s whiskey and watch the world's BBQ pit masters fight for the Grand Champion title at the Jack Daniel’s World Championship.
Sorghum Beer and Pork Barbecue Flow Through Burkina Faso's Cabarets
In Zogore, a village in northern Burkina Faso, market day came every three days. But out of respect for the large Muslim population, vendors in the Catholic sector sold beer and pork at various cabarets.
Billy's Boudin Balls Are the Biggest of Them All
In Louisiana, boudin sausage is king. The recipe for boudin balls—the round, large, meaty, spicy boudin that's fried in a thick layer of batter—at Billy's Boudin & Cracklin is a closely kept secret of the Frey family.
The Artful Slaughter Begins with a Rub Behind the Ears
Last weekend, I joined a bunch of chefs in Cornwall, England, at the behest of Tom Adams, Pitt Cue Co.'s owner and Mangalitsa lover to learn how to kill the Rolls Royce of pigs from the Austrian porcine authority, Christoph Wiesner.
This Slaughterhouse Wants You to See Where Your Meat Comes From
Danish Crown's policy of transparency is in stark contrast to that of the American meat industry. US slaughterhouses are closed to the public. But Danish Crown wants to show you 100 percent of what happens.
Chef's Night Out: Pitt Cue Co.
Chef and co-owner of London's magnificent barbecue restaurant, Pitt Cue Co., took us on a boozy, boisterous night out that involved burning chopping boards and the appearance of some incredibly questionable late-night television.
Confit Pork Jowl
Crispy, fatty pork jowl salad, tossed with brussel sprouts packed with Asian flavors.
MUNCHIES Presents: A Short Film on Cajun Boudin
Boudin is the most popular sausage you've never heard of—unless, of course, you're from southern Louisiana, where it's basically the sixth food group. We traveled to Cajun country to find the best around.