One of the very specific benefits of being Paleo podcasters is that we occasionally receive packages of meat in the mail. For some, this might seem odd, but for us it's about as exciting as christmas day. We tear into the cardboard and foam packaging anticipating what sort of meaty delights are hidden inside and given that Paleo is all about quality grass-fed, sustainably sourced, humanely raised, heritage breed meats we're rarely disappointed but sometimes, there's that rare occasion where we encounter a game changer.
This is what happened after we got a package from The Piggery, a pastured pork collective based out of Ithaca, New York. Their rosemary thyme rubbed pork chops were a revelation, pork unlike any we've ever experienced, more like beef or steak than pork, and after that first bite we had to know how they did it, and after this episode of Paleo Radio bites, you will too.
On today's bite we chat with Piggery owner Brad Marshall who shares some of his secrets to making magical pork products.
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