When I picked my parents up at the airport earlier this month, I made a point of stopping by the Piggery on our way home. They told me they had eaten rubbery Styrofoam-wrapped pork chops the night before, so I had to redeem pork for them. And what better way to do that than grilling pork chops from locally-raised, heritage-breed pigs?
While we were there, I noticed that smoked bones were a mere $2. Two dollars? Naturally, I had to buy one to make some smoked pork and beans.