Origin

The source of this phrase is often said to be the fact that the best cuts of meat on a pig come from the back and upper leg and that the wealthy ate cuts from ‘high on the hog’, while the paupers ate belly pork and trotters. The imagery of lords and ladies feasting on fine meats, done to a turn, at Olde Englyshe banquets is easy to bring to mind and this seems to be the right context for the phrase to have been coined in. However, as far as the source of this expression goes, our imagination needs to leap forward a few centuries.
None of the variants of the phrase ‘living (or eating) high on (or off) the hog’ is to be found in any of the works of Chaucer, Shakespeare or the like. In fact, they aren’t found in print in any form until the 20th century, and then in the USA rather than England.
‘High’ has been in used in the UK with the meaning ‘impressive; superlative; exalted’ since the 17th century and in the USA since the early 19th century. For example, this from Samuel Pepys Diary or, as he liked to call it, Samuel Pepys’ Memoirs – Comprising his Diary, in the entry for 29th July 1667:
“Where it seems people do drink high.”
The word alluded to people’s status and is the source of the terms ‘high-life’ (18th century), ‘high-table’ (15th century) and even ‘high-heaven’ (9th century).
The idea that ‘living high on the hog’ initially meant ‘living the high life’ and eating pork, rather than literally ‘eating meat from high on the pig’, seems plausible but is dealt a blow by the following citation. This is the earliest printed form of the phrase that I have come across – from the New York Times, March 1920:

Southern laborers who are “eating too high up on the hog” (pork chops and ham) and American housewives who “eat too far back on the beef” (porterhouse and round steak) are to blame for the continued high cost of living, the American Institute of Meat Packers announced today.

‘High off the hog’ has a similar pedigree, i.e. mid 20th century USA. For example, the San Francisco paper the Call-Bulletin, May 1946:

I have to do my shopping in the black market because we can’t eat as high off the hog as Roosevelt and Ickes and Joe Davis and all those millionaire friends of the common man.

Why, when people had eaten pork for millennia, did the phrase not originate before the 20th century, is a difficult question to answer. Nevertheless, ‘high on the hog’ appears to have been derived, in the USA, as a reference to the cuts of meat on pigs. The question of why the clunky idiom ‘eating too far back on the beef’ didn’t quite catch on with the public is a little easier to resolve.

Hi all,

We hope you are having a good week so far. This weekend I’m sure everyone’s eyes will be on the Currie Cup final (coverage starts at 16:30). There are only  one or two individual classes left this month as we wind down to the end of the year, but keep an eye out on the blog as we are updating recipes as often as possible.

Also follow us on Facebook and Twitter – just search for Wickedfood and you will find us.

Please contact the school should you wish to make a booking:

Wickedfood Cooking School, Sunninghill

Recently the Wickedfood chefs were given a detailed demo on how to butcher a wild pig and once you’ve actually done the work you realize that butchers (the true ones that can take a carcass apart like a true art) are very special people. I would even be so bold as to say that you could compare them to doctors – making sure every cut is perfect, no sinew, no excess fat, but enough to keep the meat from drying out, to making sure not one gram of tasty meat is wasted…a true art.

This book takes you on a well-guided tour of every use for pork from the simple but tasty dishes like fillet mignons with peanuts to the types of sausages made with pork and the differences between hams from Italy to hams from France.

Whether you are after a great insight into how pork products are made, and are interested in the lives of true masters of the art of butchering, or you’re just looking for a great cook book, this is definitely a great buy.

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood cooking school runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.

Marinade
1/2 cup fermented red bean curd
3T soy sauce
1/3 cup rice wine (shao zing)
3T yellow bean sauce
1/2 cup hoi sin sauce
1/2 cup castor sugar
3 cloves garlic minced

500g pork neck
1/3 cup honey

1. Mix all the marinade ingredients together.
2. Cut the pork into strips ±4cm wide, then marinade for 2 hours.
3. Preheat the oven to 240°C.
4. Fit a cake rack over a baking dish filled with water, put the pork directly onto the rack and cook in the oven for 30 minutes (or cook on a kettlebraai).
5. Remove pork from the oven.
6. Heat the honey and brush it over the pork strips, then leave to cool.

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Boksburg – (011) 823-5365 boksburg@wickedfood.co.za

Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.