Our sterile way of describing it (in the development kitchen) was "age" as in "hmm, you can taste the age in this sausage". As in, the beast lived a bit too long in less-than-awesome conditions. Not a desirable quality. It means that when I have to taste supermarket pork I routinely spit it out. Blech.
But oh man, when pork is good, lawd above it's good. This humble, plain loin (wrapped in glorious, naturally-raised fat) needed nothing more than salt. And roast potatoes, braised cabbage and garlic, roasted asparagus, carrot and pea salad. Then some simple rhubarb compote with rich vanilla yogurt.
1 comment:
YUM! We've been buying pastured/natural non-grocery store pork and the difference is incredible. I didn't like pork before, but I sure do now. Maybe too much... ;)
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