Make Pork Bone Broth from Lesser-Used Parts

Reader Contribution by April Jones and Pinehurst Community Action
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Photo byEllen Macdonald

When I picked up my organic, local heritage Duroc pig at the Caughman’s Meat Plant in Lexington, S.C., it had all the usual parts: pork chops, ribs, ham and ground pork. My favorite is the ground pork — it is so versatile, easy to use and every time I cook it, it tastes amazing.

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