Stopped at a little meat market in rural Wisconsin last weekend and noticed something wild about their pork chops

I was driving through a small town near Green Bay and popped into this place called Johnson's Locker. They had pork chops on the counter that looked totally different from what I usually see at my shop. These chops had a massive fat cap still on them, like almost an inch thick, and the loin eye was way darker than what comes from my supplier. I asked the guy behind the counter about it and he said they source all their hogs from a single farm about 20 miles away. He told me the pigs are raised on pasture and finished on corn and whey from a local cheese plant. I bought one to take home and cooked it that night, and the flavor was incredible, way more porky and rich than the commodity stuff I sell. Has anyone else noticed a huge difference in quality when you know exactly where the animal came from and what it ate?

2 comments

2 Comments

beth_butler755d ago

Did you read that article about heritage breed pigs tasting way different?

the_lisa4d ago

Right, because I definitely need my bacon to have a backstory and a bloodline. Maybe it's just me, but I'm pretty sure my breakfast sausage doesn't need a last name.