The Observation Deck

Anyone have any suggestions where to get a Pork Belly? After reading Michael Ruhlman's book Charcuterie, I want to try my hand at making my own bacon...

Any luck at the west side market? I seem to remember seeing all kinds special pork items there.

By the way how is that book? Been thinking about getting that one myself.

Also there is a mexican market on 122/4th and Lorain with abutcher in the back. I've heard they can be a good source for hard to find stuff like that.

A few people have suggested The West Side Market. I'll give that a shot and report back.

Charcuterie is a great book; I'd say it's required reading for anyone who's into cured meats. Lots of good info, recipes, and awesome photos. Michael Ruhlman is an excellent food writer - his books are definitely required reading for any foodie. I'd also recommend The Zingerman's Guide to Good Eating, and, if you're love bacon as much as I do, The Zingerman's Guide to Better Bacon. Both are full of lots of good info and recipes.

Thanks for the suggestion, Hank!

Yeah, no problem. Didn't he do another book called,"Grandma called it Bohunk"

There are SO many people who have never heard that particular pejorative...

Well...I didn't realize that was such a derogatory term. Hope no one is offended! I just thought particular scene caught a priceless mix unique personalities, falls into the "you can't make this stuff up" category.

I agree - it's priceless.

David Lay wrote:Anyone have any suggestions where to get a Pork Belly? After reading Michael Ruhlman's book Charcuterie, I want to try my hand at making my own bacon...

I'd think any legit butcher shop could hook you up.

I always loved bacon. Forty years ago it seemed to be simple --thin or thick sliced.

Nowdays, with all the chemicals and stuff, I just don't think bacon is a good concept.

Maybe the Bohunks knew how to do it.

Love to have some safe, hunky dory bacon.

Stan Austin wrote:I always loved bacon. Forty years ago it seemed to be simple --thin or thick sliced.

Nowdays, with all the chemicals and stuff, I just don't think bacon is a good concept.

Maybe the Bohunks knew how to do it.

Love to have some safe, hunky dory bacon.

Try Niman Ranch bacon. It's made the old way, without all the chemicals. Made in Iowa. You can get it at Trader Joe's.

How'd the bacon turn out?

I haven't tried it yet. I'm visiting Zingerman's this weekend, and after picking up a copy of The Zingerman's Guide to Better Bacon, I think I'm going to give it a shot.

I've been advised that Zingerman's will be quite busy this weekend, as the Michigan/Notre Dame game is on Saturday afternoon...hopefully I'll still be able to meet Ari Weinzweig and talk bacon!

Zingerman;'s is that famous Deli out by UofM right? I've heard some good things about them, from this Small Giants(since we're linking books). Have fun!

Hank Trefethen wrote:Zingerman;'s is that famous Deli out by UofM right? I've heard some good things about them, from this Small Giants(since we're linking books). Have fun!

You are correct. Their food is AMAZING (I mail order from them quite frequently) and they have unparalleled customer service. I'm planning an article for the LO on my visit; be on the lookout for it!

In just over 24 hours, I'll be sinking my teeth into one of these. To say I'm giddy with excitement is an understatement.