What To Do With a Slab of Oink

Robert McGee, owner of The Whole Ox Deli, really wanted to open a butcher shop. He’s started with a deli where he serves THE BEST hamburgers (made from aged local beef) and has just started offering fresh butcher cuts of local meats on a limited basis. On the afternoon we visited, he had Double Bone-in Center Cut Pork Chops. (Bob says that the selection will vary based on what he happens to have lots of at the deli on any given day.) These came from Malama Farm, and as it’s hard to find local pork in the markets here, we snapped up a two-pound slab of oink. Read the blog post here.

A bed of garlic, sage and lemon for our slab of oink. Bob suggested that whatever we cooked it in, it should have some kind of rim, since the rendered fat would be good to save to use for frying eggs later. © 2012 Sugar + Shake

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A bed of garlic, sage and lemon for our slab of oink. Bob suggested that whatever we cooked it in, it should have some kind of rim, since the rendered fat would be good to save to use for frying eggs later. © 2012 Sugar + Shake