We're on.
Just got an email back from Lynne of Ferguson Family Farms up north of Balto, and she raises roasting pigs that are free range and grass fed.
$3.50 a pound is a bit higher than I wanted to pay, but if that includes transport, butchering, splitting and dressing, I might come out slightly ahead.
Now that the biggest item has been settled, now on to cooking and seasoning.
Just salt? My rub? Vinegar?
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