Real Pigs : Shifting Values in the Field of Local Pork

In addition to being one of the United States' largest pork producers, North Carolina is home to a developing niche market of pasture-raised pork. In __Real Pigs__ Brad Weiss traces the desire for "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs through the process of breeding, raising, butchering, selling, and preparing pigs raised on pasture for consumption. Drawing on his experience working on Piedmont pig farms and at farmers’ markets, Weiss explores the history, values, social relations, and practices that drive the pasture-raised pork market. He shows how pigs in the Piedmont become imbued with notions of authenticity, illuminating the ways the region's residents understand local notions of place and culture. Full of anecdotes and interviews with the market's primary figures, __Real Pigs__ reminds us that what we eat and why have implications that resonate throughout the wider social, cultural, and historical world. In Addition To Being One Of The United States' Largest Pork Producers, North Carolina Is Home To A Developing Niche Market Of Pasture-raised Pork. In Real Pigs Brad Weiss Traces The Desire For Authentic Local Foods In The Piedmont Region Of Central North Carolina As He Follows Farmers, Butchers, And Chefs Through The Process Of Breeding, Raising, Butchering, Selling, And Preparing Pigs Raised On Pasture For Consumption. Drawing On His Experience Working On Piedmont Pig Farms And At Farmers' Markets, Weiss Explores The History, Values, Social Relations, And Practices That Drive The Pasture-raised Pork Market. He Shows How Pigs In The Piedmont Become Imbued With Notions Of Authenticity, Illuminating The Ways The Region's Residents Understand Local Notions Of Place And Culture. Full Of Anecdotes And Interviews With The Market's Primary Figures, Real Pigs Reminds Us That What We Eat And Why Have Implications That Resonate Throughout The Wider Social, Cultural, And Historical World.--cover. Pigs On The Ground -- Profile: Eliza Maclean -- Profile: John O'sullivan -- Pigs In A Local Place -- Profile: Sarah Blacklin -- Profile: Jennifer Curtis -- Heritage, Hybrids, Breeds, And Brands -- Profile: Will Cramer -- Profile: Ross Flynn -- Pigs In Parts -- Profile: Kevin Callaghan -- A Taste For Fat -- Profile: Vimala Rajendran -- Profile: Sam Suchoff -- Farm To Fork, Snout To Tail -- Authentic Connections. Brad Weiss. Includes Bibliographical References (pages 265-276) And Index. In addition to being one of the United States' largest pork producers, North Carolina is home to a developing niche market of pasture-raised pork. In Real Pigs Brad Weiss traces the desire for "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs through the process of breeding, raising, butchering, selling, and preparing pigs raised on pasture for consumption. Drawing on his experience working on Piedmont pig farms and at farmers markets, Weiss explores the history, values, social relations, and practices that drive the pasture-raised pork market. He shows how pigs in the Piedmont become imbued with notions of authenticity, illuminating the ways the region's residents understand local notions of place and culture. Full of anecdotes and interviews with the market's primary figures, Real Pigs reminds us that what we eat and why has implications that resonate throughout the wider social, cultural, and historical world. Cover 1 Contents 6 Preface 8 Acknowledgments 14 Introduction 20 Chapter 1: Pigs on the Ground 40 Chapter 2: Pigs in a Local Place 78 Chapter 3: Heritage, Hybrids, Breeds, and Brands 126 Chapter 4: Pigs in Parts 174 Chapter 5: A Taste for Fat 206 Chapter 6: Farm to Fork, Snout to Tail 238 Conclusion 262 Notes 274 References 284 Index 296 A 296 B 297 C 297 D 299 E 299 F 299 G 300 H 300 I 301 J 301 K 301 L 301 M 302 N 302 O 303 P 303 Q 305 R 305 S 305 T 306 U 306 V 307 W 307 In Real Pigs Brad Weiss traces the desire for creating ""authentic"" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs as they breed, raise, butcher, market, sell, and prepare their pasture-raised hogs for consumption