auntdot
Head Chef
- Joined
- Aug 25, 2004
- Messages
- 2,418
others generally not.
Ham, we live in pork country here (NoVA) and can get the most wonderful hams. But they are all cured. To get a fresh ham you have to order it from the butcher, if he can get it.
While hams are generally cured, pork chops are not. If anyone has had a cured chop it is ambrosia, but you don't find them generally. Super Walmart's in our area generally have them frozen, Smithfield brand I believe, and they are great. But they are not on most grocer's shelves.
And they are rib chops, have never seen a loin chop cured.
Bacon is cured. Would love to cook just side pork but cannot find it (actually it was Barb L's post that finally got me to start this).
And the butt is hard to find cured. We can almost never find them as cottage rolls. When we do find them we buy the lot and freeze them.
I guess my point is that every part of the piggy is good, both cured or not.
But some of the most flavorful ways of having pork are not readily available.
Am just wondering why?
Ham, we live in pork country here (NoVA) and can get the most wonderful hams. But they are all cured. To get a fresh ham you have to order it from the butcher, if he can get it.
While hams are generally cured, pork chops are not. If anyone has had a cured chop it is ambrosia, but you don't find them generally. Super Walmart's in our area generally have them frozen, Smithfield brand I believe, and they are great. But they are not on most grocer's shelves.
And they are rib chops, have never seen a loin chop cured.
Bacon is cured. Would love to cook just side pork but cannot find it (actually it was Barb L's post that finally got me to start this).
And the butt is hard to find cured. We can almost never find them as cottage rolls. When we do find them we buy the lot and freeze them.
I guess my point is that every part of the piggy is good, both cured or not.
But some of the most flavorful ways of having pork are not readily available.
Am just wondering why?
