Local Foods Week | Brining Two Kinds of Pork

I haven’t made a whole lot of pork lately.  I’ve been swooning over spice-rubbed chicken, braising all manner of cuts beef, and grilling plenty of fish.  I think pork needs its due.  I am a big fan, particularly of bacon and pork belly.  It must be the fat.  But what about the old standby favorites? … Read More Local Foods Week | Brining Two Kinds of Pork

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