Talked to a farmer at the market about his pigs

He told me he switched to a slower feed mix six months ago, and the fat cap on his pork shoulders is now a full inch thicker. I've been pushing for leaner cuts, but maybe that's not what everyone wants. Do you guys get many requests for fattier pork these days?

3 comments

3 Comments

adam_young311mo agoMost Upvoted

Fat is flavor, plain and simple. That inch of fat renders down and keeps everything juicy. Maybe the push for lean meat has gone too far and we forgot what good pork actually tastes like.

the_evan1mo ago

Trim that fat cap down to a quarter inch before cooking. It still gives you plenty of flavor and juiciness without leaving a greasy mess on your plate. You get the best of both worlds that way.

troy_reed18d ago

Fat is flavor" is definitely the go to line for everyone now. But I notice this same black and white thinking everywhere. It's like people forgot there's a middle ground. You can have a quarter inch fat cap and still get plenty of flavor and moisture. It's not either nothing or a giant slab of fat. Same thing happens with salt or seasoning. Everyone wants to go extreme instead of just fine tuning things. A little moderation goes a long way, especially when you're cooking for people who don't want to wipe grease off their plate with a napkin.