Tradition, heritage, culture…these are all words we toss about freely, but how much have we lost through modern technology and mass production? We are so removed from our food source that even the chefs and cooks that spend their entire lives preparing food rarely get to see inside the true sources of the products they prepare.
We at South Texas Heritage Pork decided to do something about it. We hosted a private event inviting only a select few cooks, chefs and friends to come to the farm and celebrate the harvest of the hog, Spanish style “La Matanza.”
One guest, Anabel, whom we met through a chef/friend, jumped in to help from the of the day and did not stop until she left that evening. She spoke of her childhood in Spain and the many wonderful memories. She said she was making a dish that reminded her of those times. A desert crepe using pig’s blood (Filloas). Blood crepe for desert, sure. I kept thinking there is no way this will be good. She intrigued me further when she said she did not remember exactly how it tasted, only that she loved it. Ok, I better be tough and try it, I thought. I love and respect these animals and never want to waste any part of the wonderful nourishment they provide, but I can’t say I’m a fan of blood. But part of the learning experience is being to all.
The crepe was pretty traditional for the first part of the batter. She used cinnamon and anise as part of her seasoning. Then the fresh blood which she whipped for quite a long time, goes into the batter. The batter looked like a red velvet. The crepe was light and the flavor was incredible. She finished it with honey and freshly whipped cream and raspberries. Had I not witnessed it for myself I would have swore there was no way there was blood in the dish. It was pure heaven!!
It is a shame we have allowed ourselves to be removed from these traditions. When someone says “poor animal” what I think about is the horrific conditions in which most meat animals lives. We say we care. We all want to think we care. But when brisket or ribs or bacon is on sale at the grocery , 90% of us don’t give one second’s thought about the life with which we are about to nourish our bodies and how it lived.
What is the price of cheap bacon? I say it is our history, and I’m not ready to give up on that yet. Much respect to our friends, new and old, who came to help us save some of that history. – Kelley Escobedo,
Owner, South Texas Heritage Pork