9 minutes ago, AlaMoi said:imho, , , two items that are (usually) difficult to obtain . . .
heritage pork
lamb
commercially, the hugest lamb supply is imported from NZ/Australia.
but for good stuff, one has to find a local well operated supplier.
don't know where you're located - but the little 'luck' I've had is simply internet searching on stuff like
'fresh lamb (insert town here)'
'heritage pork (insert town here)'
you may have to drive a bit . . .
we had a local breeder for heritage pork - about 30 miles.... they closed. and I've never found another within reasonable driving.
so, it is a challenge
Thanks AlaMoi. We're in WI. Thankfully we have a good butcher here in Madison and I can get humanely raised Red Wattle and Berkshire pork (I love Berkshire) but outside of already frenched racks, no idea where it comes from, probably all the way from NZ through massive brokerage and distribution channels, no lamb. Jamison lamb was extraordinary.
(Small sidenote, mentioned alive and well. Lot of help along the way, encouraging anyone in need to reach out to people who care).
