Pork

Fresh pork will be quite pink. When you have access to fine-quality fresh pork, as I have in my home state of New Jersey, you can buy with confidence. Buying from a butcher is recommended, however. When pork is mentioned in the recipes in this book, I suggest the use of double-cut pork chops, fresh pork butt, or fresh ham, all of which can be supplied by a butcher. In a supermarket those cuts are available packaged. A sign that packaged pork has been lying about in a meat case too long is an excessive amount of liquid in the package and a dull color to the meat.