I’ve been talking a lot about meat on this blog over the past few months… a lot. Maybe it’s because of my attempt to live up to the Charcutepalooza challenges, or the fact that I live in the great state of Idaho where our producers are second to none. For a time though, it’s appeared that I’ve been more on a meat quest, trying to find fresh pork belly, back fat, beef suet, and understand what part of the pig the pork butt comes from.
(While I haven’t taken them up on their fresh pork belly – from kurobuta pork! – just yet, their willingness to deliver a custom ordered product and meet me at one of their market stands was impressive and when I take another run at homemade bacon I know who I’m contacting!)