Eating High on the Hog
1950’s meat hog type. Lard-type hogs were still being produced back then. Modern pork chops often turn out resembling the other dry meat (boneless, skinless, tasteless). Due to a minimal chance of ingesting muscle worms (Trichinella Spiralis) fully cooking pork remains a widespread practice. Lack of tenderness is not a problem when eating meat from market age… Read More »