December 16, 2013

from pig to prsut


For those of you who never eat meat,
please ignore this one and see my posts about domaci vegetables.
As being vegetables, meat, or eggs for that matter, here in our hidden valley all of it comes from local soil.
Domaci, remember that word, means home made.

To bad, the word domaci today is misused many times by clever marketeers, the origin however is truly home made food.
And thank God, in valleys and villages like the one we live in, people still take care of what they eat, much of it truly home made.
Being jam, wine, olive oil, vegetables, potatoes, eggs, chickens, meat and so much more.

These days, as the new wine is ready and olives have been pressed, it's pig time.
A simple reason why this is pig time, is that these cold(er) winter days are excellent for preparing meat, which starts with the last walk of these noble animals.
You may say pigs are not noble, like noble as horses are noble,
but no doubt they are noble !

The process starts already after summer has gone,
as that's when many people here go to buy one or two pigs
at the local farmers bazaar.
And already long before that moment figs are picked and dried and a variety of carrots and such have been planted,
all of it for them pigs to eat.
For months they get their daily meal of natural tasty food,
including those home made sun dried figs.

They even may loose some weight, no problem,
as long as they enjoy their food and lazy life.
As that diet increases the quality of their meat in a tremendous way.
(Think about this, when buying your pork chop, wrapped in plastic).

So, as all life is limited, so it it for those pigs,
as they are not kept for their friendly company.
No, sorry again to all you vegetarians, but when eating meat,
that also means killing it.

So face the truth and thank the pig,
as it provides us with truly fantastic meat.
Nót the industrial anonymous peace of plastic wrapped "meat" on a tiny pamper, but réal food.

I followed the entire process from last walk to the final cut,
and I must say I was impressed.
The kill is a less pleasant moment of course, we all agree don't we, but from that moment on the whole process is a true local tradition, ánd a traditional skill !

Each and everyone helps, resulting in a variety of ready cut meat, hanging in the cold dry air till it's processed in the next steps.
As nothing is wasted, truly everything finds it's way to the kitchen, now or later.

Sausages are made, dried and smoked over a daily fire,
and the prsut is prepared to ripen over time.
"Prsut" my dear readers, is the ultimate smoked, air dried,
ripened ham in Dalmatia.

And once you've tasted this HOME MADE ham, you're never ever gonna buy the industrial shit they sell in stores under the name
"domaci dalmatinski prsut".

As it all started with a well selected pig, fed with natural quality food, butchered and prepared with care and respect, salted, pressed, dried, smoked and ripened, for a minimum of one, but preferably two years.
As thán, and only thán, the prsut gets it's deep red colour, it's intense flavour and overwhelming taste, a combination of sweet and salty, and however dried for two years,
still with a unique soft juiciness only domaci prsut has.

Thanks to them noble pigs, thanks to the people who care for traditions, and thanks to all of you who think a bit longer
about what you buy and eat.

Domaci is the magic word in Croatia, local the English name.
But whatever the name in your country, respect yourself,
respect your food.


Remember that word, and ignore the marketing use of it.
As domaci means home made, and nothing else :-)

(Thanks to the noble pig and the people who kept it, 
there still is true prsut).

Say NO to Brussels, when they force you to eat other than the best !
And home made still is the very best.

(PS: the Croatian word PRSUT is pronounced as PUR-SHOOT).

Those of you who are truly interested, I took pictures of the entire process, 
showing how respectful and skilful a whole pig is processed.
If not afraid of some blood, look here:
My email address as always is in the top right corner of this blog.

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