Introduction and Announcements:

• To Harvest a Pig Nicely is now available FREE of charge on our YouTube channel!
• Membership is open!
  • 60-day free trial available! Promo code: "60daytrial"
  • New content available on lamb tartare and cabrito
  • Membership forum topics now categorized for easy browsing!
• Join us for one of our upcoming spring Family Pig classes!
• Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith.

Part 1 Show Notes:

• Carnitas, 2:08
  • Utilizing lard, 7:55
• Consuming fat: the triumvirate, 24:59
• Keto diet and fasting, 27:27
• New films up on our website under "Membership", 36:26
  • The Curing of Lamb Flesh: Fenalore, 37:05
    • Salts, 37:42
  • TarTare, 54:08

Continued in Part 2...

Part 2 Show Notes:

• Coming soon!

Links for Episode 55:

• Cocinando Con Maria Tavares (carnitas cooking): https://www.youtube.com/watch?v=N69I5CIXGkM
• Maldon Sea Salt: https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M
• Fleur de sel: https://en.wikipedia.org/wiki/Fleur_de_sel
• Sel gris: https://en.wikipedia.org/wiki/Sel_gris
• Mark Bitterman's books on salt: https://bittermansalt.co/collections/award-winning-books

Links for Episode 56:

• Coming soon!