So after a few 'adventurous' meals in a row, I served a simple pork chop, à la Hagar the Horrible, smothered in salad.
Sides of Bourbon sweet potato puree, mustard cabbage and a green salad.
Buying the Bershire pork was Pythonesque in nature. The meat in the case is well trimmed, so I ask if they have untrimmed meat out the back.
"Yes we can trim the chop for you."
"No I would like the fat on." Shows me another chop from the case with most of the fat trimmed.
"Can I get untrimmed chops with all the fat on please."
"Yes we can do that. The fat is where the flavour is."
"Can I get two untrimmed chops please."
"No we aren't cutting anymore pork until these are sold."
Another 10 minutes back and forth, inspecting the subprimal, pointing to where I want the cuts, I walk out with two untrimmed Tomahawk Bershire Chops.
