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Pork Fat Bliss By Eric Jones Yes, you heard that right, Bliss. Ever heard of bacon? How about my personal favorite, Jowl Bacon? Pork belly (that’s where bacon comes from, it’s just not cured/smoked yet)? And that nice 1/4”-1/2” fat on the edge of pork chops, ham and ribs? Of course, you have! Here at Jones Hill Ranch the meat AND fat on our heritage Yorkshire hogs are even more tasty than you have had to date. Raised on pasture, our hogs not only get feed made of local, premium pig feed but also root around collecting acorns, walnuts, mulberries, wild grasses, grubs, and other pig delicacies in our 300-acre forest. Here’s the secret of how you bring out the full flavor of the pork: Low and Slow. Regardless of whether you are using a grill or a skillet (preferably cast iron) Low and Slow gets the job done. Crock pots work great, too. Low and slow is the name of their game. The fat cooks down and makes the dish tastier. On the grill, I use the top rack with all the burners on low. I turn the chops, ribs, or steaks every five minutes being careful to watch for flare-ups as the fat renders. When the meat is firm but not hard to the touch with a fork (usually about 20 minutes depending on the thickness of the cut) I turn off the burner on one side of the grill, move the meat (even stacking it) over that unlighted burner and cook it indirectly for five minutes or so (this also gives me time to make sure other parts of the meal will be ready at the same time). This technique will get that golden brown crust on the fat that makes it so delicious. As you cut the steak or chop on your plate be sure to get a small portion of yummy fat with each bite. When using a skillet make sure it is quite hot with a light coating of lard or butter before placing your meat in it. This will ensure it doesn’t stick to the pan. Sear both sides for about 30 seconds to a minute. Then turn down your heat and flip every 5 minutes until you get that firm but not hard feeling with a fork. The fat will be golden brown. I don’t like sugary BBQ sauces. Just perfectly cooked meat and fat accented with a little salt does it for me every time.   For bacon in a skillet, we like to cut it into two-inch-long portions and dump the whole package (usually a pound or more) into a very hot pan. Stir the bacon every few seconds to make sure every piece touches the hot cast iron. You will find that it will go from “not done yet” to “it’s golden brown and perfect” in a magical moment that lasts only a few seconds. After that, it will burn. (Please don’t burn the bacon. Our pigs gave their lives to be bacon for you.) Put it on a paper-towel-covered plate and serve.   Moral: Pay attention to your bacon! We here at Jones Hill Ranch enjoy fantastic meat and lots of it accompanied by golden brown, crispy, juicy, delectable, wonderful FAT. And to the surprise of people who believe the corporate food industry, we don’t get fat eating fat. Go to our shop and order the world’s best pork today!