Use the whole hog!

Are you familiar with the concept of nose-to-tail eating? It means utilizing all parts of the animal, not just the muscle meat. It is how our ancestors (and probably even our great-grandparents) cooked because it is both more frugal and nourishing. I was so excited to receive a review copy of Stacy’s and Matt’s (from Paleo Parents!) new grain-free cookbook – It checks off all the requirements in my book for a favorite cookbook:

• Mouth-watering recipes for every recipe
• Recipes to take you from breakfast, lunch, dinner, snacks and desserts
• A whole chapter on basics, such as how to buy pastured hogs and how to render lard
• Both creative, unusual dishes as well as familiar favorites

Stacy and Matt created the concept for this cookbook after visiting landmark farms including those of Sally Fallon and Joel Salatin. After committing themselves to only purchasing sustainable and humanely raised meats, Stacy and Matt started getting creative with the more unusual parts of the hog, including the organ meats, the skin and plenty of the lard. The result was a full cookbook of delicious recipes, free of grains, dairy, refined sugar and legumes.

You can sample a few of the recipes from the book (such as Rosemary Carrot Mash and Chocolate Freezer Fudge) over at Paleo Parents as well as see some of the gorgeous food photography

Images from Beyond Bacon