Get ready for the #piggybank Pop-Up butcher shop today.  #Cochon555 #wholeanimalbutchery #butcher #chef #community -  A big part of the difference lies in the fat. Modern pigs have hardly any fat whether as visible backfat or as marbling within the muscle. The GOS does have a distinct layer of backfat and marbling within the meat. That layer of backfat means that it is hardy enough for outdoor production but it also means that when the meat is cooking, it is being basted in its own fat making the meat succulent and full of flavour. @cochon555
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