Patrick Martins, whose Heritage Foods USA is doing its best to bring old breeds of pigs, cows, lambs and poultry back from near extinction, alerts us to the precarious plight of Red Wattle pigs. Only about 300 Red Wattles exist in the world, and Patrick says that if we want to save them we should eat them. (You can order them on the Heritage website.) The pork is succulent, has nice marbling, and the color of the meat is red. Patrick, who's working on a new documentary which records the farm-to-table life of a pig, recounts some of the positive, inspiring stories that are emerging around the country.
Pork Ribs with Olives and Rosemary
Serves 4
4 lbs pork ribs, cut into individual ribs
Salt and fresh ground black pepper to taste
4 Tablespoons extra-virgin olive oil
4 cloves garlic, roughly chopped
4 Tablespoons roughly chopped fresh rosemary
1/2 cup white wine
1 (15-oz) can Italian tomatoes, drained and cut in pieces
1/2 cup Italian black olives
Preheat the oven to 400--. Rub the ribs with salt and pepper. Place them in a roasting pan and roast in the oven for 10 minutes. Drain any liquid the ribs give off.
Add the olive oil, garlic, rosemary, and stir to coat the ribs. Return the pan to the oven until the garlic starts to soften, about 8 minutes, then add the white wine. When the wine reduces completely, after approximately 15 minutes, turn the rubs and add the tomatoes, distributing them evenly. Taste and adjust the seasoning for salt and pepper. Roast the ribs for another 25 minutes. Just before they are ready, add the olives. Serve immediately.