Talked to a farmer at the market about his pigs

He told me he switched to a slower feed mix six months ago, and the fat cap on his pork shoulders is now a full inch thicker. I've been pushing for leaner cuts, but maybe that's not what everyone wants. Do you guys get many requests for fattier pork these days?

2 comments

2 Comments

adam_young3118d agoMost Upvoted

Fat is flavor, plain and simple. That inch of fat renders down and keeps everything juicy. Maybe the push for lean meat has gone too far and we forgot what good pork actually tastes like.

the_evan18d ago

Trim that fat cap down to a quarter inch before cooking. It still gives you plenty of flavor and juiciness without leaving a greasy mess on your plate. You get the best of both worlds that way.