Real pigs : shifting values in the field of local pork / Brad Weiss.
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.
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| Online Access: |
Full Text (via Duke) |
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| Main Author: | |
| Format: | eBook |
| Language: | English |
| Published: |
Durham :
Duke University Press,
2016.
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Table of Contents:
- 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.