Originally Posted by Cooking Goddess
Lessee, you identify your location as "NW PA". Erie is in northwest PA. Hope this helps: Erie Butcher Shops
Looks like Erie proper has a dozen butchers. You have to be able to find what you need, right?
Don't believe everything you read on the internet
Interesting list. I guess if you sell sliced meat you can call yourself a butcher.
I'm sure if I can get a British cut of bacon it will be my original choice of Urbaniaks. Unless I buy the whole pig at some of the farms on the list.
Originally Posted by buckytom
so, pacnar, now that you know how to sail eest to invade a land of riches (a metaphor), it seems rhat all you need to do is be better at choosing the cut.
i'd imagine a cross section of the next cut you buy, maybe smaller cuts for qualty assurance, would be what you're looking for future tries. sort of like like looking into that tiny window on a package of bacon in the store to see how fatty/streaky it is.
'm looking forward to future bacons.
i am in awe, and pledge my bacon arm rings and fealty to you...
Yes, I'll have to see if I can choose my cross section without buying the whole belly. Next time I'm in the store I'll see what the bacon they are selling looks like. I packaged it up last night and on average I'd say it was 2.5:1 fat to meat, so it was about right. Of course, a lot would depend on the swine, too, and where he buys from. Just like some ribs are fattier than others.
And I always knew how to sail east. Sailing west was the challenge.
Now stand. You are like a brother to me.
And partake of the pork