Butcher Charles Giunta shows us the difference between commercial (right) and sustainably raised (left) beef
Last night, I attended the "Nose to Tail" seminar at the Reading Terminal Market, presented by the CCEDC and PASA.
The subtitle was "Chefs and Farmers Share Methods for Getting the Most from Sustainably Raised Meats," and presenters included Charles Giunta of Giunta Meats at Reading Terminal Market, Michael McNally Chef/Owner of London Grill, Ian Moroney, Chef/Owner of Pumpkin Restaurant, Linda Geren, farmer from Highview Farms and Brooks Miller, farmer/salumeria maker from North Mountain Pastures farm. The event was moderated by local chef-author-consultant Aliza Green.
Some other Grid favorites were in attendance, including Sue Miller of Birchrun Hills Farm and Paul Crivellaro of Country Time Farm.
Pictures after the jump. Not for the meat adverse.
Farmer Linda Geren made this scrapple, paired with apple butter, potato and sour cream—a perfect medley of salty and sweet.
Giunta broke down a half a hog from Highview Farms; Geren explained her methods
Michael McNally of London Grill made pastrami-cured pork belly. As a Jew I was offended, as a foodie, elated. It was served on homemade pretzel buns with his own mustard.
Another pic of that magic pork belly
Ian Moroney of Pumpkin made hot dogs
Then he made his way into my heart by pulling pigs-in-a-blanket out of the oven
Miller talked lardon, cured with rosemary and black pepper. Sliced exquisitely thin, it was like porky butter—a true highlight. Side note: Who knew farmers could look like that?
More amazing cured meats from North Mountain Pastures farm