Another month, another meat score. The people at Stillman’s have spoiled me for any other chickens. Now, when I “settle” for a Bell & Evans bird, it still tastes bland compared to the free-range version.
The rest of the delivery was hot Italian sausage, a pork loin roast, and pork cutlets. I supplemented those with a two-pound sirloin steak (last night’s dinner, pan-seared and served with a Worcestershire butter sauce), smoked pork chops, and two pork bellies (soon to become bacon). And they’re still giving away pork kidney fat, which will get rendered for future use.