The August issue of Food and Wine magazine has an article by Matt Gross entitled “High on the Hog.” It’s a meditation on the pleasures of roasting a whole pig in a small backyard in Brooklyn. We know those pleasures translate to any backyard in any town. … the pig has a particular, primordial power. Cooking…
Tag: hog
Introducing a New Pork Chop
There’s a new cut of pork in town. What the New York strip steak is to beef, this chop is to pork. And that’s why we call it a NY strip chop. This uncommon Berkshire pork chop is cut from the short loin and offers all the flavor and texture of heritage pork. In other words,…