My visit to a Basque butcher shop showed me we overtrim fat

Honestly, most guys at my place cut off almost all the fat, but over there they leave more on for flavor. I saw how it keeps the meat juicy during cooking. Ngl, I'm bringing that idea back to our counter.

2 comments

2 Comments

val8223d ago

Reminds me of my uncle who SWEARS by pork fat for gravy.

jamiebailey3d ago

Absolutely, @val822, that's the real secret right there. My grandad was the same, he'd save every bit of drippin' from a roast. The gravy from that had a richness you just don't get from butter or oil.