Or: The communal season of abundance
Or: The culture of food culture
Stumbling across this webisode via Wool Wood & Whiskey, it drove home an issue I’ve been dealing with a lot lately – that separation that a lot of us have with our food and the huge disconnect between killing the animal and preparing it for market, how the consumer mostly cannot stomach that vital stage of the process. This video describes the art of the harvest (it’s graphic but done beautifully so look!)…
While this video is not a very halaal example (sorry, Mom), it exemplifies what our meat industry should be. Simple charcuterie, what ever happened to it? I mean, apart from refrigeration and industrialised agriculture. Also extending this to not only pork (even though charcuterie is mostly about pork)… and on the mass scale, is all that excess afval going to pet food production and wors… really?
The beauty of it though, that slow food commitment – one can do nothing but appreciate it. The sense of community and the connection with the food, the tradition. Just beautiful.
The closest we get is tongue on special occasions, Pens en Pootjies – what we as kids called “Sticky Food” (sheep trotters and tripe in sweet tomato bredie), curried chicken livers, kidney pie, chicken nekkies (necks – the best!), yeah things like brains don’t go to waste, fish eyeballs… but a lot of other things we just don’t eat. And here I’m speaking of my family. Being halaal means no blood anything, so that goes unused. The general South African public eat a lot of afval, lots of wors but not a lot of charcuterie (not like that).
Perhaps it’s culture, perhaps it really does have something to do with our commercialised meat industry, the model that has called to the pet food industry to absorb all the excess waste. Still, it is good to see the artisan comeback, evident in local markets and farmstalls (even though it is still mostly various kinds of sausages). Slow, but definite and thankfully, supported.