TIME BEING

 ScottFromWyoming wrote:

yoink!

 Beaker wrote:

 ScottFromWyoming wrote:

Full story!  lol

 BlueHeronDruid wrote: 
Not necessarily crispy, either. The first time I had belly pork was on one of my aunt and uncle's visits from NY. Aunt Corinne was Chinese, and Uncle Roger loves to cook. So Roger got hold of the best belly he could find and basically (there's a longer story to which we kids were not enlightened) poached in a bain marie and served it with chinese cabbage. The bands of fat between the meat were a translucent jelly. A revelation.

 lily34 wrote: 
I just picked one up today at the QFC. I'm thrilled to be able to have it at all times in the fridge....
 
But I'm gonna save my nickels and try to get some of that Kurobuta pork.

 BlueHeronDruid wrote: 
porkroll!!!

 hobiejoe wrote: 
I've got to try some of this pork! And agreed about the fat. Nothing like the crispy sinfulness of it all.

 BlueHeronDruid wrote: 
Good grief! Splendid stuff. I can only imagine that a Berkshire/Kurobuta sow was left unattended in the vicinity of a particularly virulent wild boar at some point in the dim and distant past.
 
Lovely marbleing, but I don't know about you, but I do think that the butcher has been over zealous in his trimming of the glory that is damned good pork fat.

 hobiejoe wrote: 


American Kurobuta (Berkshire) pork is very, very pink almost to red. And ever so tasty and spendy!

Have you tried Wild Boar sausages? Absolutely sublime...

 Manbird wrote: 
 
Nice fat content, but it ain't pork. Not that colour, unless you've got some of that there high-falutin' Spaniard-ish Chow-ree-tho stuff.
 
Sausage = bits of pig; diced, sliced or even swept up off the floor along with the sawdust. But piggy it should be.
 
Hogs pudding, anyone?
 
 

DON'T CLICK THIS LINK!

That sausage was dead long before yesterday. Your argument is invalid. I say good day, sir. GOOD DAY!