You probably can if you have an actual butcher from whom you can request a pork loin roast with skin, or know a pig farmer but unlikely to find at a regular grocery store. Americans don’t want to deal with that amount of fat. Our commercial pork is much leaner and consequently less flavorful than the gorgeous organically raised porkers here.
I recall a few years ago going to visit a friend in Montana, and she said excitedly, "I got a pig!", and I thought that she meant she got a cute little guy to go hang out with the other animals, because she was always rescuing some critter or other. The pig in question was in her freezer! But yes--nothing like you get from Stop & Shop, that's for sure. We roasted the pork over fresh peaches and it was divine.
Buying smoked salmon will never be what it was before meeting Frank, through you! And I love the Cambridge meets Ballymaloe moment facilitated by Bill. Brava!
How was the Ballymaloe Cider? It was fun to hear about La Garagista. I go there! Can you share this when you get back? ;-) "Also he promised to give us his list of back garden essentials and I do not want to leave Ireland without that!" I will really miss your stories when you graduate!
Good! It's all hard here, as you probably know and it sure does range. Also they are all about the natural/pure end here, none of this mass-produced shite which I'm sure you also agree with! Yes, Colm loves Deirdre Heekin and I was quite proud to see Vermont represented so well here! Absolutely will share the list, hoping to get it soon!
Why can't you get pork like that in the US? What's the difference?
You probably can if you have an actual butcher from whom you can request a pork loin roast with skin, or know a pig farmer but unlikely to find at a regular grocery store. Americans don’t want to deal with that amount of fat. Our commercial pork is much leaner and consequently less flavorful than the gorgeous organically raised porkers here.
I recall a few years ago going to visit a friend in Montana, and she said excitedly, "I got a pig!", and I thought that she meant she got a cute little guy to go hang out with the other animals, because she was always rescuing some critter or other. The pig in question was in her freezer! But yes--nothing like you get from Stop & Shop, that's for sure. We roasted the pork over fresh peaches and it was divine.
sounds delicious! We're slow cooking some very local pork shoulder on Saturday, should be epic.
Buying smoked salmon will never be what it was before meeting Frank, through you! And I love the Cambridge meets Ballymaloe moment facilitated by Bill. Brava!
How was the Ballymaloe Cider? It was fun to hear about La Garagista. I go there! Can you share this when you get back? ;-) "Also he promised to give us his list of back garden essentials and I do not want to leave Ireland without that!" I will really miss your stories when you graduate!
Good! It's all hard here, as you probably know and it sure does range. Also they are all about the natural/pure end here, none of this mass-produced shite which I'm sure you also agree with! Yes, Colm loves Deirdre Heekin and I was quite proud to see Vermont represented so well here! Absolutely will share the list, hoping to get it soon!