Aside from cured varieties like pancetta and prosciutto, we don’t eat a lot of pork around here. I’m not sure why. I think it’s because I often find the meat can be dense and dry. Pork tenderloin, the filet mignon… Continue reading…
Aside from cured varieties like pancetta and prosciutto, we don’t eat a lot of pork around here. I’m not sure why. I think it’s because I often find the meat can be dense and dry. Pork tenderloin, the filet mignon… Continue reading…