Hmmm, Pork
My mouth is watering at the idea of some freshly roasted Bangalow Sweet Pork. Don’t ask me why. Apparently “The natural ‘marbling’ fat in ‘Bangalow Sweet Pork’ enhances its flavour and tenderness” and the product was developed because “most pork is tough and dry, often having a disappointing flavour.” That I can agree with. *drools*
via the Sydney Food Diary
