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