The good meat hunt

We’re trying a new butcher. Our farmer who used to sell to us at the local Farmers’ Market (now longer around) & subsequently delivered to our home, decided a year or so ago to cease selling direct to the public & sell instead through the local auction house . Since then we’ve been trying all sorts of places to try to get as good meat.

For years we’ve bought our chicken from one butcher but whenever we’ve tried his other meat we’ve been disappointed. It’s been okay at best. We’ve tried from the supermarket - again usually bland but cheaper for the blandness.

So now we’re trying a different butcher. He is well reputed. So far we’ve only tried his Cumberland sausages & they were promising. Today we’re trying his shoulder pork.

“For pulled pork?” he instantly asked.

“Yes,” I replied.

So it’s pulled pork for dinner today.

To me pulled pork is a novelty. This is yet another food item that is now in high fashion but until recently was unheard of in this country. The meat has been sitting in the fridge in its dry rub overnight. The rub smelt delicious. I went to bed with hands smelling sweetly aniseedy with a hint of spice (the cumin & pepper). Now it just needs its long cook all afternoon.

Above all we’re hoping to at least feel there is flavour in the meat. Even if the recipe as such is disappointing we will be pleased if we feel we’ve found our new source of good meat. It seems so hard to locate. Here’s hoping…