The New Hotness

I recently bought a pair of pork belly packages, one labeled “Local” at an additional buck a pound. They were packaged skin side downward, so the USDA inspection stamps came as a surprise:

Turns out the digits give the “establishment number”, which you can look up online. These came from a processor in Pine Plains.

We presume they keep track of their pigs …

The meat is curing even as I type. Next week: smoking.