This was the week in which we received our annual acorn-fed pastured pig from our dear friends Christine and Jim Maguire in Santa Margarita, California. Naturally, the hams went into immediately cure, to be eaten in a couple years or so.
But what to do with these enormous chops? (Side note, Michael literally used the word “majestic”, which I don’t know if I’ve ever heard anyone say unironically.)
Answer: Cook them and feed them to you! Tonite! Come on in and enjoy a 24 oz. acorn-fed pork chop, starting at 5pm.