This week, Kelly explores what it means to be a responsible meat eater. She meets Carlo Lamagna, head chef at Clyde Common in Portland, to learn how to properly slaughter and butcher a hog. Then, Chef Carlo shows Kelly how to use the organs — parts that often get wasted — in some of his favorite family recipes from the Philippines. Those recipes and his personal connection to the meat are inspiration for the innovative dishes (things like crispy fried pig ears and offal) that Carlo is bringing to the trendy set in Portland.
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Created By: Kelly Cox
Featuring: Worden Hill Farm
Written By Kelly Cox
Director of Photography
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“You Are the Fly” by Glass Candy
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In Original Fare, join Kelly Cox as she attempts to hunt, forage, and farm her way across the globe in search of the best ingredients our planet has to offer. For more, visit theoriginalfare.com.