|Ossabaw Pork Chop|
Sally rushed into the crate intended for "Ham" for transport to the processor.
Sally has gone on to a good home.
Sally is very tasty.
The pigs have 24/7 access to pasture and are fed whole and skimmed milk at least twice a day. We supplemented with too soft apples as well during the winter. They mostly eat the grass. When we had a thaw after a freeze, they'd select the mushiest stuff. When we got mud, they would dig up the dandelion roots and spit out the tops. They like new grass when it is first coming up, but seem to prefer the stems over the blades now that the grass is more mature.
The color is gorgeous. The taste was wonderful, tender and moist. I haven't eaten a pork chop in 15 years, but I remember them being very dry and bland. What stood out for me the most was the nature of the fat. We didn't feed any grain. The milk was from our own grass fed cows. The texture of this pork back fat was similar to the denseness of tallow (ruminant fat) but with the "lighter" taste of pork. I don't usually eat the fat, but render it with the bones to make broth. This stuff was amazing with just a little salt. I ate it straight. Wow, yum.
The satisfaction of eating something I have cared for personally definitely added to the experience.
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