If you’re thinking of the Big Roast, consider a rib end of pork on the bone. Most butchers offer these as boneless roasts, but on the bone renders more flavorful meat. When I was at Bisson’s Meat Market in Topsham recently, I asked the butcher for a pork roast on the bone. He then suggested that I get the rib end. The reason being that it’s a fattier cut that’s very juicy and tender. The loin cut tends to be dry.
Bisson’s Meat Market
October brought in the first fall weekend that seemed like classic autumn in Maine: puffy cumulus clouds hanging from bright blue skies; the farmers’ markets in full swing with squash, apples, Brussels sprouts and vibrant root vegetables looking as luscious as ever. Even what we eat and where we go to have it takes on the hues of seasonal change. I made my first meatloaf since last year. Sweaters were unpacked, socks covered ankles, jackets donned and a wool blazer worn in the evening. Even a stroll through Portland’s Saturday farmer’s market made me think I should have worn gloves since the brisk winds made the 48 degree temperature feel much colder.
