Old tyme pork

Modern factory pork. Blah. No flavour, no texture, no real reason to eat it.

Places like The Black Hoof in Toronto get it: pork is all about the texture, the taste, the fat permeating the meat. I shared, with two friends, a stuffed pork snout on my birthday. It was a dish to savour and remember.

Websurfing a few weeks ago, I ran across a description of Wooly pigs, a breed seldom seen on this continent.

Look at this and tell me you don’t want some. One day, one day.

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About pat

Photographer and writer. I love taking pictures of food that make it look irresistible. Prime interests is field-to-table food, closely followed by gardening and urban nature.

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