There’s a reason we champion rare breeds. There’s lots of reasons, truth be told, but one of the main ones, at least the one that came to mind yesterday, is the taste. The rare breeds are archetypes, a Platonic ideal of pork, the synecdoche of chop-dom. They taste as pork as myth. Certainly this one did…
Here, you see one such rare breed Tamworth chop, placed on a simple white plate.
Look at the pinkness left in the meat, cut off the bone but with enough tidbits left behind on the bone to enjoy gnawing at when you’re done with the rest of the plate. Simply sliced, across the grain, laid gently onto the plate. Topped with the white and green and red of a charred radicchio rosso di Treviso tardivo. The sweet crisped fat, hot, but not so hot as to be rendered, left with a snap and bite to it.
And the little bright pink, dices? Rhubarb. Cunning move Boxer, cunning.
This archipelago of wonder is surrounded by a small inland sea of deep, dark, rich, glossy, shining gravy. Sorry, I should probably say “a jus” or “a reduction” I suppose? Banging as gravy mind, banging.
Courtesy Jackson and the team of @BrunswickHse stars.