sams_good_meats

Farm to Table: An Education in French Pig

“By five minutes into the cutting session, he was cradling the pig’s brain in his hands like a delicate flower. He betrayed his professorial demeanor once, when he saw that I’d ruined a perfectly good pork shoulder roast with an errant cut. ‘My hhhroast?!’” Read more

sams_good_meats

The Pork Olympics

“When the doors finally opened, I was physically assaulted by the smell of roasting pork. I’m not talking a mixed bag of restaurant kitchen smells with a faint trace of bacon. I’m talking the type of pure essence that is hard to find unless you’re standing next to a pit-roasting hog. It was like the best punch in the face I’ve ever had.” Read more