Make Pork Bone Broth from Lesser-Used Parts


| 9/21/2020 8:00:00 PM


Bone Broth In Blue Bowl

Photo by Ellen 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.

Ribs are my second favorite, but unfortunately a pig only has so many ribs, so I’m limited how many times I can have ribs for dinner. Hams are large and I can make many meals out of one ham, which is such a great value.



rebecca
9/23/2020 10:40:36 AM

I love April’s expression of the motto “No Waste” by using selections of inexpensive meats. Pork broth is so healthy and demonstrates that we can show love in creative ways. We have the very best and tastiest pigs in the whole world here in South Carolina. They are so sweet tasting and so easy to purchase as an entire pig from the local farmers here. We have the friendliest agricultural laws here, especially in Lexington, SC. Yummy! Rebecca Parms


rebecca
9/23/2020 10:40:01 AM

I love April’s expression of the motto “No Waste” by using pieces of unpopular grades of meats


rebecca
9/23/2020 10:38:39 AM

I love April’s expression of the motto “No Waste” by using selections of inexpensive meats. Pork broth is so healthy and demonstrates that we can show love in creative ways. We have the very best and tastiest pigs in the whole world here in South Carolina. They are so sweet tasting and so easy to purchase as an entire pig from the local farmers here. We have the friendliest agricultural laws here, especially in Lexington, SC. Yummy! Rebecca Parms




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