Oh dear me, yum. There’s an column in the works about small local meat farmers, but I had to share this one teeny picture of our Biancalana Pork Growers pork shoulder roast the other night. Dave and Cody Biancalana are a father and son team (dad owns a popular Eugene garage) who started raising a pig as a hobby on their land in Springfield, and suddenly, they had a pork growing operation.
The pork is available at the tiny Saturday farmer’s market in the parking lot shared by Mazzi’s and Hideaway Bakery, and it’s delicious. Their pepper bacon? I can’t even think about it because my drool will short out my keyboard.
Retrogrouch and I are working on all the cuts of meat they have, including a pancetta cured by Mazzi’s. So far, so good.
But this is more about the gravy. Graaaaaaaaaaavy. I made the easiest, most delicious gravy the other day with pan drippings and sour cream, of all things. Here it is:
Creamy Mustard Pork Gravy
Remove your roast and look at those beautiful drippings left behind. Loosen the roast drippings by adding a cup or so of water. Just plain water. Put it back in the oven until it boils, and loosen up any stuck pieces with a wooden spoon. Let it sit for a few minutes, then strain out the solids with a fine mesh strainer. The liquids can go into a small saucepan. Add a bit more liquid if it is really salty and a glug of verjus, vermouth, or white wine. Bring to a boil. Then, and this is the magic, take it off the heat. Add a healthy glob (2 tablespoons?) of a stone-ground mustard. Using a clean, large whisk, dip it into your sour cream container until you have about 1/3 cup. Sure, you could use a spoon, but we’re being magic here. Then whisk it into your drippings juice like mad until the white bits are incorporated and whole thing thickens. Taste, and add a bit more sour cream if you like.
You can thank me later. I accept gifts of bacon.