So I'm posting this here since it has nothing to do with Chicago hence I can't put it on Gapers. Explanations aside, this is just plain sexy! Its a freakin wall of suckling pig! I'm sure you've figured out by now this is not the US. Its actually an establishment in Madrid called Casa Botin. Apparently its the oldest surviving restaurant in the world (est. 1725) and was called the worlds best food by Hemingway. Obviously this has rendered it into quite the tourist trap, sad. That does not take away from the fact that a place like this would be shut down here, not by the health patrol but by people complaining that there food is looking at them. Hate to break it to you but thats what it looks like before they gas, inject, sterilize and shrink wrap the mystery meat you pick up at the stupid market. Our attitude towards animal slaughter in this country is a don't ask don't tell policy. I'm not going to get into details but suffice to say we need to change our practices of factory farming, whether it's animal or vegetable. I guarantee the resources are out there for you to buy humane meets. I just did the other day and I'm not going back to my old ways. Granted this won't work out so well when I cook for clients due to the fact nobody wants to pay the premium associated with a good product! I don't get why people want to save a couple bucks and eat garbage.
Something else I just learned is that genetically modified (GMO) crops or cattle does not have to be labled as such in the US. In the EU it is clearly marked so the consumer knows what they are getting. Future plans for GMO cattle in the US include breeding them to withstand diseases and produce better marbled beef. The main purpose of these "experiments" is to breed a cow that can digest corn better (since cows naturally feed on grass their rumen won't handle corn well). Frankly I find this repulsive and will only lead to blander and more "sterile" meat. Hopefully the US will change its policy regarding GMO products but seeing as Cargill is one of the major supporters of this movement, I don't see that happening!
On a happier side note, I'm going to make my own bacon very soon. My new farmer/rancher said he can get me some belly! Yummmm!
2 comments:
Do you recall your first encounter, at about age 9, with "suckling pig" at the "Mercado Publico" in Porto Alegre?
i agree with the whole meat industry thing. i've been veg for about 17 yrs now and part of it is the sourcing of meat- most other countries you know where it came from. yet another reason i'm an aspiring expat...
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