My local butcher started carrying heritage breed pork, and it's changing how I cook

I was at the market last week and saw my usual butcher had a new section for heritage breed pork. It's from a farm just outside town, which is pretty cool (I love supporting local). I decided to try a shoulder cut, and the flavor was so much richer than what I'm used to. It made me think about how sourcing can really lift a dish. I've been chatting with other chefs in the area, and a few are now using it in their specials. One guy even did a whole dinner series around it. It's neat to see this kind of thing catching on, you know? Makes me want to explore more local options.

2 comments

2 Comments

the_brian1d ago

That local sourcing shift is real. Found a cheesemaker at my farmers market that completely changed how I make omelets.

josephmurray1d ago

Watching you level up your omelets makes my sad cheese slices cry.