None of a pig is thrown away
The well-known popular saying is not only absolutely true but it is also incredibly current. In an era in which sustainability is becoming the main driver of consumer choices, pork also offers – most of all – the guarantee of minimizing food waste.
Every part of the animal, even the less noble ones, can be used for the preparation of traditional recipes. Over the centuries farming wisdom has in fact elaborated hundreds of preparations that can now be reinterpreted to adapt to the taste and times of contemporary cuisine.
The role of the butcher is in this sense an important ally for us to be guided in the discovery of lesser-known cuts – often even cheaper! – and the search for new flavours.
