Quote:
Originally Posted by Ronald Brak
We have two problems:
2. Pigs are too fat which contributes to the first problem.
|
Are you sure about that? My understanding is that most pork produced here in the U.S. is leaner than it ever has been. It's not your grand pappy's pig, so to speak...and I've heard some chefs lament that fact. They claim that the leaner mass-marketed porcines don't have as much flavor as old-fashioned hogs and at least one I read about actively seeks out "heirloom" pork, IIRC.
But I've said it before, I'll say it again:
I smoke premium cigars. I drink fine wine, beer, and single malt scotch. I cook with pork fat and real butter. When I die, if I'm lucky, I'll choke on somthing that taste's
good.