The Slowcook at Spydog Farm The Slowcook at Spydog Farm


August 23rd, 2009 · No Comments · Posted in breakfast

Pork pudding uses all the odd bits of the pig

Pork pudding uses all the odd bits of the pig

Fried egg with “pork pudding” and tomato slices from the garden.

Preparation time: 15 minutes

Shopping: none

Pork “pudding” is made from the odd bits of the pig and contains no grain products, which differentiates it from the more commonly known “scapple.” The ingredients in this pudding from our local dairy, South Mountain Creamery, are listed as “unskinned pork jowls, pork, boneless pig feet, pork skins, pork liver, pork heart, pork kidneys, salt, pepper.”

The dairy’s “scrapple,” by contract, is made with corn meal.

I slice a block of pudding to about 3/8-inch thickness, then fry it on both sides in bacon grease. If you have a flat skillet or griddle this will work better than a skillet with tall sides, as the pudding slice is fragile and flipping it proves a bit awkward.

These days we are harvesting so many tomatoes that we eat some at almost every meal. No need to cook them. They are delicious with just a splash of olive oil, a little salt and pepper and maybe a chiffonade of basil.

The egg, of course, comes from our usual source: a small farm in West Virginia where the hens live outdoors foraging for grubs and other things. Eggs from pastured hens are much richer in valuable Omega-3 fatty acids.

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