Our pork (not exactly as shown – ours is wrapped in butcher paper)

A quick shout out for our farmer, Barbara Schaefer, (we’re members of her CSA  – Community Supported Agriculture – program) whose Large Black pigs smiled up at us in our local paper this morning (as did Barbara). I’m just glad we got ours in the freezer before the rush starts. If you’ve never eaten pork from Large Blacks, get going; the meat is dark and delicious and marbled with fat that gives it a moist texture that you just don’t get in “modern” shed-raised hogs. Barbara’s pork was the star ingredient of my Christmas Eve tourtière and will appear in this space again (in various recipes) in the near future.