Meat Reference 1

This is the "short ribs" portion of the belly, we turned it into pancetta. Here it is still attached to the ribs, sorry for the low quality image, shot with my phone.

I was with this hog from piglet to pork chop. It was a red wattle from a local farm here in texas, treated with care and respect, free ranging (rotating pasture) on 40 acres of oak, pecan, hackberry and coastal bermuda grass. I hauled it to slaughter and saw it done myself. It was quick and she was under no stress.

A Frenchman name Andre butchered the carcass with an appreciation akin to that of a jeweler looking at a flawless stone in the rough. I helped prepare the meat for charcuterie. She is super tasty and has been savored by some of the most highly trained taste buds in Texas.