How to Make Ground Pork, No Pink Slime Included
Over the past few weeks, I have been spending quite a bit of time on Palmetto Creek Farms, watching first the slaughter of a pig and then the butchering that follows. This farm is a small operation, catering solely to chefs in high-end restaurants. These chefs can order anything they like, from whole hogs to trotter; but after butchering, oftentimes whole cuts of meat are left.
The fat is stripped away from the skin and chopped. The leftover meat is removed from the bone and chopped as well.
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