We love Local Pig, our local charcuterie/butcher shop serving organic, ethically raised and slaughtered meat. What they have to offer is dependent on what they get in a particular week. Some things they only have a small number of, so when you see something you like, it's best to get it right away. For me, that's marrow bones. Roasting bones for the delicious marrow is a new thing in the U.S., but it's been common around the globe for ever. In pure haute cuisine style, the prevalence of processed food in contemporary society has led to high-end restaurants moving in exactly the opposite direction, glorifying the "peasant life" and enjoying the kind of tail-to-snout cuisine (which tries to make use of every part of an animal) that simple folk have been partaking of for centuries out of necessity. It's a simple case of everything old is new again. Hell, if my grandma was still alive, her fastidious use of every bit of everything she bought could have made her an Iron Chef.
