Way back in 2011, the USDA dropped the recommended temperature for cooked pork, from 160 to 145 degrees Fahrenheit. There was jubilation in the land. For ages before that, we overcooked pork out of fear of getting trichinosis. Nowadays, the trichina worm (which transmits trichinosis) is virtually non-existent in the pork industry, but still some cling…
Tag: pork chop
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,…