The food world loves a hot take. Sometimes, a hot take is simply a matter of correcting long-held misconceptions.
“What if I told you the best grilled pork chop in the world is actually not a chop at all, but sliced pork shoulder?”
\xa0 Wrote cookbook author and food celebrity Alison Roman. She continued, “You’re going to slice the shoulder into thick steaks, then grill them hot and fast to a perfect medium-rare, and it’s going to be revelatory.”
Roman explained that it’s fine to cook your pork less than well done.
“The inside is left pink, juicy and tender, never chewy or dry.”
At Campo Grande, we’re always banging the drum for medium-rare pork. When it comes to cooking high-quality Ibérico, our motto is: think pink, as a matter of taste, texture, and maximum juiciness.\xa0
Here, a closer look at the misconceptions about cooking pork and why medium-rare is perfectly safe and delicious.
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