The upside¹ of the hipstery food revolution taking place in America is that our produce is getting better. Sort of. I can’t walk into my local Ralph’s and find anything but fluffy, tasteless Chiquita Cavendish bananas. I can, however, get 400 varieties of melon. I can get grass-fed beef (and even bison!) but the pork still looks like fake meat sculpted from perfectly even, flesh-toned putty.
I think I pushed an old lady out of my way when I saw this at the Japanese market:
That, friends, is a Berkshire pork. Until recently, no one but maybe a few British farmers knew what Berkshire pork was, and those farmers didn’t much care. It was an old pig breed (apparently the oldest domesticated variety?) that slipped drastically out of favor. It was too fatty! Too fatty, my god. The horror. People are snapping out of it (in particular the Japanese) and recognizing that fattier meat means tastier meat. I grabbed a package of pork belly and my god, was it delicious. But as we stood in the kitchen prepping dinner, Mike looked at the above logo and said to me, “There’s something about that pig that makes me uncomfortable.” It was a while before we realized why.
Yep, that’s it.
¹ Downside: the farmer’s market is way too fucking crowded with double-wide strollers and screaming toddlers reaching for $6 punnets of organic strawberries.July 12th, 2010 | Obsessed, Totally Unrelated