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High on the HogAll animals are not created equal. For a start, pigs have it, sheep don't. Pigs are engaging and mysterious, gregarious and misunderstood from the moment humans invited them into the farmyard nearly 40,000 years ago. Ever since they have captured the hearts, minds, and stomachs of almost ever culture on earth. Andrews also has a long history with the pig starting with the wild hog (razorback) -many prefer to call them feral hogs- that have been a major source of meat in the mountains since colonial days. Wild hogs are still numerous in the Appalachian wilds. Game biologists estimate that they may number over two million, mainly in Western North Carolina, East Tennessee, and North Georgia. The region's wild hogs came about by natural evolution plus the unfortunate introduction of European boars. Hogs came to our shores from Britain in the 1600's and survived on forest mast, acorns, roots and grubs. Early settlers found the American Indian barbecuing pigs which were probably descendants of the Spanish introduced javalina interbred with the British swine. European boars were introduced into the area in 1912 from the Harz Mountains of Germany. The meaner boars interbred with domestic stock to produce animals that have been described as "high in the shoulder, low in the rear, thin in body with a long head and snout, and very swift of foot." Hunters claim that they can "run like a deer and climb like a goat". We are situated at the geographic heart of wild boar country. The territory includes the Cherokee National Forest, the Unicoi and Snowbird Mountains, and the Great Smokies. Even though wild hogs are mean and menacing, the meat is delicious, with greater lean and less fat. Fortunately for all of us who love chops, bacon, ribs and roast shoulder, our domestic pig is being bred to produce a similar lean to fat ratio as the wild boar. There is a widespread belief that pork is too fatty and difficult to digest. This is absolutely untrue. Lean cuts of pork, like loin or leg, are lower in calories and fat than comparable joints of beef. Lean pork contains the same levels of cholesterol as beef or lamb, and pork contains only a fraction of the poly-unsaturates, and fewer saturates, than beef. Now that we can "pig-out" without guilt here are a few recipe ideas for you to try: Ham Croquettes Croquettes are easy to make. During the 50's and 60's they were on the menu at every diner and truck-stop across the nation. Then they disappeared, only to be replaced with frozen institutional mystery meats. They are true comfort food and are delicious served with most starches and vegetables. The great thing about this recipe is that most of the work is done the day before. Ingredients: 3 tablespoons butter 4 tablespoons chopped scallion 1 fourth cup flour 1 and one half cups milk 4 cups finely chopped cooked ham (or use food processor) 3 egg yolks 1 fourth teaspoon nutmeg You will also need some flour, two cups of plain bread crumbs, freshly ground black pepper, vegetable oil for frying and one egg beaten with one fourth cup water. To prepare: 1. Melt butter in saucepan, add onion, then while stirring with a wire whisk add the flour. When butter, onions and flour are well blended, whisk in the milk and continue to whisk until well blended and smooth. Add the ham and heat just to the boil. Remove from the heat. 2. Add the egg yolks, while stirring rapidly with the whisk. Return to the heat and cook just until well heated but not boiling. Add the nutmeg, ground black pepper to taste and salt if necessary. Taste first since some hams are saltier than others. Put mixture in covered dish and refrigerate overnight. 3. Divide the mixture into 12 to 14 balls, logs or pyramids. (The shape depends on how you remember your favorite croquettes. I prefer the log shape.) Roll lightly in flour, dredge in egg-water mixture and then roll in bread crumbs. Chill in refrigerator until ready to cook, at least one hour. 4. Heat oil in fryer or other pan until hot (about 350 degrees) with a depth enough to cover the croquettes. Fry a few at a time until golden and cooked through. Serve with either a tomato sauce or golden gravy which can be made with a can of cream of chicken soup heated with equal amounts of light cream. Stir in fresh chopped parsley before serving. More thoughts on pig: For the best roast pork buy a boned shoulder. Lightly coat with oil and rub with a mixture of coarse salt, cracked black pepper, rubbed sage and thyme leaves. Roast at 375 for one hour, lower the heat to 325 and roast approximately another two hours. Let sit for at least thirty minutes before carving. This will be very juicy and delicious because of the long low temp roasting. While visiting a friend's plantation in South Georgia, I was served bacon prepared with an unusual twist. I call it southern fried bacon. To prepare: combine two cups flour with one fourth cup ground black pepper. Dredge one pound thick sliced bacon in peppered flour, then dip into buttermilk and back into the flour-pepper mixture. Fry in a heavy skillet with one half inch oil until crispy. Drain on paper towels. The taste is not unlike a thin crispy pork chop. I am at a loss to explain why pigs have had such a bad scientific press. It can't be for lack of interest or public appeal. They may even outsell bears and horses in the market for ceramic keepsakes, bumper stickers, and fridge magnets, but despite Miss Piggy's best endeavors, there are still no "teddy-pigs" to take to bed or "rocking pigs" to ride on. There is a huge pig constituency out there. Harry S. Truman once said: "No man should be allowed to be president who does not understand pigs, or hasn't been around a manure pile." |
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