Why I will never be vegetarian
The humble pig. It’s one of those creatures that we have farmed since domestication circa 5000-7000 years ago. Having a reputation for gluttony, the swine in many aspects mirror humans in greed, omnivorousness and internal physiology. Pig heart valves and skin tissue are used in modern medicine in replacing human parts during shortage or incompatibility. It’s not surprising as a pigs heart is roughly the same size and pulmonary capacity.
Pig meat (pork) is taboo in some cultures, considered ‘unclean’, possibly because many parasites and diseases are easily transferable to humans, especially via undercooked / undercured meat.
Which brings me to Chorizo. The quintessential Iberian cured sausage with distinctive taste. Often smoked, with chilli it’s one of those pork products that vegetarians relapse on time and time again. Fast becoming a staple on ‘tasting plates’ of many a cafe; it’s more often than not, overtly salty, oily and lacking any distinctive flavour (much like cheap fried polony-like taste). However be fortunate enough to get a quality one and your tastebuds will dance in celestial delight.
That, and bacon have been the villains in my brief vegetarian sojourn.
You can enjoy it raw, or fried, in soup or my favourite, pan fried and then ‘flame grilled’ over a naked gas flame. It makes the house smell heavenly of burnt pig fat eerily similar Hungry Jack’s but I tell you, the smell would get anybody out of bed or vegetarianism. Plus it looks cool with the exploding oil that gets burnt.