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| andy buck | see that fat cap? see the color? that means two things: 1) this meat was raised using techniques used long before 'other white meat' production techniques ruined pork for a majority of the US, 2) it's going to be incredibly delicious. Oh, and while i'm on my soapbox: trichinosis dies @ 137, stop ruining your pork by cooking it to 160. |
| steve block | thanks for the lecture, professor |
| andy buck | anytime |
| jonathan rahmani | professor porkchop |
| brant | amen to point number two |