Saturday, October 29, 2016

Pork Loin

We picked up our pigs from the bitcher yesterday.  These animals were pasture raised and finished on apples and barley.  I decided to cook up a loin for dinner tonight.  This meat needs no gilding; just a bit of salt and pepper. 

No comments:

Post a Comment

we love to hear from you...but the only thing we like grimy is our dirt...so keep it clean please!