Owing to a particular circumstance – that of Blondie’s boss having a pair of sons who were very into 4-H activities this past year, both of whom raised prize-winning pigs – our freezer is filled with the most delectable assortment of pork products. It seems that part of the whole scheme for students of the agricultural arts in raising such animals … is to partake of the resulting bounty. (Er… they are being raised to provide that sort of thing; ham, chops, bacon, the rest. The kids who do this are perfectly clear on the concept, as was my Granny Jessie, raised on a Pennsylvania farm at the beginning of the last century. Charlotte’s Web aside, farm pigs weren’t intended to be pets, as clever and endearing as they tend to be.)

Anyway, Blondie’s bosses’ family freezer quite overflowed with their share of two pigs, so a portion has been passed on to us, and oh, my! Chops, sausage, thick-cut cured bacon, ham slices, back ribs and a roast which we have already cooked in the slow cooker with two cans of Rotel tomatoes and green chilis for burritos. All of it delectable, succulent, flavorful… the sausage has very little fat in it and the ham? The ham is perfectly divine, unlike anything else I’ve ever eaten, although Honey-Baked does come close in hammy perfection. Believe me, all this will be portioned out and used in recipes which will show it all off to best effect. Should the house catch fire, mine and Blondie’s first thoughts will be for rescuing the pets, my computer, the Yoshida prints… and the contents of the freezer.

This is what the farm-raised stuff must have tasted like, and what the expensive, organic specialty ordered meats must be like, the stuff that I cannot afford, at least until “Adelsverein” and “Truckee’s Trail” are way, way farther up in the Amazon sales ranking than they are at present. In the early 19th century, pork was the meat of American choice, rather than beef – and now I know why. Food of the gods, people, food of the gods!