Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them

`Pig Perfect' by culinary and fishing journalist, Peter Kaminsky is almost like the flip side of Eric Schlosser's 'Fast Food Nation', in that Kaminsky is in search of the very antithesis of modern American industrial pig husbandry. One very important note is that while the title of the book brings the whole pig to mind, Kaminsky really spends over half his book dedicated to the ham, and more specifically the hams created from the `iberico' black pig of Spain and southwestern France. I really have to love a book that engenders connections between widely dissimilar areas such as the opening scene of the movie `2001 A Space Odyssey', Jewish and Muslem dietary laws, and analysis of linguistic usage. The first of this triad arises when Kaminsky discusses the speculation that the origin of the large brained arthropod in Africa came about when a particular tribe developed a taste for animal fat and protein, thereby scoring the nutrients which fed a larger brain. As you remember, the great epithany in the first scenes of `2001' was the teaching of tool usage to proto-hominids, who used the tools to kill their piggy looking competitors for scarce grass on the veldt. This brings up the third leg of this triad, where Kaminsky rapsodises over the `humane' language of the Spanish farmers who `sacrifice' their pigs, in contrast to the American usage where pigs and other food animals are `slaughtered'. Kaminsky imagines the first word establishes a stronger connection between the two levels of the food chain, the humans, and their meat animals. I will offer the thought that Kaminsky is reading far too much into this difference in wording, as my consulting Webster's confirms that both words are simply two different words for killing animals. The first is for killing them simply for food, the second is for killing them as an offering to the gods. Both words are intimately connected with animals, just as the German verb `fressen' means an animal's eating. But then, I'm really just playing Kaminsky's game here, as both of us are simply `playing with words'. Kaminsky's review of explanations for why middle eastern cultures such as the Jews and the Arab Muslims both forbade eating pork or any other meat from an animal with cloven hooves. The first reason is traced back to Egypt, where pigs are hardly ever mentioned because, as Kaminsky speculates, they were raised by individual families, as it was very inexpensive to support a pig or two, in contrast to cattle, sheep, and goats, which required state supported resources. It also meant that cattle, sheep, and goats were a lot easier to tax, as their husbandry was more involved and required larger establishments. Thus, states preferred endorsing those animals whose herds produced better tax income. The second reason is the fact that pigs are major competitors with humans for the major Middle Eastern grains, wheat and barley. So, the pigs had to go. The third reason was always my favorite. It is based on the fact th

Pete Kaminsky's Pig Perfect was just the treatise I was looking for as a yardstick for our farms own free-range pork production. The descriptions of the ham curing in Spain are of such great detail they inspire the reader to try their own hand at such an "art." The only thing that would be better would be to duplicate his travels and experience the taste first hand. I want to thank The author for sharing his insight with such passion and flair. Collins Huff Gryffon's Aerie Heritage Livestock & Artisan Meats Green Springs, Virginia

This book is must-read for foodies, especially those with a Slow Food bent, interested in culinary traditions, and curious to know how good, full flavored, naturally-raised pork -- the kind our grandparents remember --slipped away from us. His journey is riveting, and he tells it with humor, great reporting and sparkling prose -- what I really liked about this book is how much I learned and hog industry vs the culture of pigs, without feeling preached to.

Library Journal Kaminsky, an award-winning writer of numerous articles for Field & Stream, Food & Wine, and Outdoor Life magazines and currently a columnist for the New York Times, is a lifelong lover of ham; this is his culinary search for the best pork. He travels from Kentucky to Madrid to Brooklyn, NY, regaling readers with stories and mouth-watering recipes (e.g., Porchetta, Burgundy Style). Meanwhile, Kaminsky reveals a disquieting fact: the industry has changed processing procedures to market large quantities-the end result of which has only compromised flavor and our health. Kaminsky's passion and love of pork is reminiscent of Peter Mayle's fervor for food and the south of France (see A Year in Provence). For those who enjoy food literature and cooking, this work is an ideal escape; it will inspire creativity in your kitchen, as well as have you embarking on your own pork adventure! For all collections.-Jennifer A. Wickes, [...], Pine Beach, NJ Copyright 2005 Reed Business Information.

Kamisky covers that gamut in his quest for the perfect 'country ham'. Whether you enjoy the history of food, are part of the slow food movement, or are just looking for some great pork recipes, there's a little bit of something for everyone here. What is most striking about Kamisky's work, though, is how he weaves together historical pieces of cheese, wine and ham-making into a culinary tapestry that most people won't ever encounter. This novel is a great counter-point to the factory-style food industry of today.