I have been on a quest for good pork the past few week. It started over the past holiday when we picked up a 7 bone in open pasture grass feed beef rib roast. It was unbelievably good. So I got to thinking if cow can taste this good a well treated pig must be mind blowing.
The problem I have run into is all I can get at Whole Foods is "free range" pig. Free ranged means basically nothing... the animal can be considered free range if it can access the out side, but there is no time limit given. That means if your pig can see the pasture it can be called free range. It totally makes a difference in the taste and quality of the meat.
Why waste time and money on low quality meat?
Anyway I am ranting and have been up for far to many hours to be making any kind of sense.
If I find a whole pig I am buying it with the hope of butchering it myself.... I should end up with far too much pork. Some I will give away, some with get frozen and some I will try and cure(homemade prosciutto and salamis).
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