I’ve been thinking about selling retail cuts of pork at Portland Farmers Market since I raised my first hog in 2004. The stars alligned this year and we sold our first chop last Saturday. The product, cut and wrapped at Malco’s Buxton Meat, looked great and I HAD to sample it as soon as I got home.
I pan fried a shoulder steak using Mark Bittman’s recipe for chops in his great everyday cook book appropriately titled How to Cook Everything. I paired the steak with a pan full of fried Carola potatoes from last years crop and some spring onions. A pint of Triple Threat Pale Ale from Lucky Labrador helped to wash it all down. The steak was awesome! I couldn’t eat the whole thing so I shared it with Amy and the dog got a little bit too.
The actual hogs on the other end of this transaction have been growing quickly. I think I may save some of these girls for breeding stock.