Valley Bounty: Pork

This is the traditional season for finishing and processing pigs in New England, dating from the pre-refrigeration need for cool temperatures. In my house, we’ve been brining and smoking our pork, rendering lard, and adding bacon to many meals: tossed with roasted brussels sprouts and pears, topping pizza, or fried with potatoes and cheese. On these raw days, we appreciate the way that a slow-cooked pork roast or pulled pork in the crock pot warm the kitchen long before the meal is ready.

By Margaret Christie


CISA’s list of local pork producers is here. Find locally grown pork in the winter at winter farmers’ markets or at retailers that prioritize local sourcing.