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Okay foodies, I have a question for you. When we were in Denmark a couple of months ago, we visited some friends who served us a pork roast of some kind. It wasn’t really like any kind of pork roast we’d had before, but we couldn’t find out what cut of meat it was. There was a Danish name for it, but that didn’t tell us anything.

In Rome, by coincidence, I ended up eating something very similar at a restaurant in Trastavere. But what was it? It’s time to crowdsource an answer, so a picture of the Italian pork is below. Question: What is this? Is it something that’s even available in America? If so, what would you ask for from a butcher? Does anyone know?

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Fact:

In-depth journalism that investigates the powerful takes real money and is so damn important right now.But it doesn’t take a Mother Jones investigation to know that billionaires and corporations will never fund the type of reporting (like they do politicians) we do that exists to help bring about change. Instead, our mission-driven journalism is made possible by people power, and has been for 46 years now since our founding as a non-profit.

In “TITLE TK” Monica Bauerlein writes about the perilous moment we’re in, and why it’s so important that we raise $325,000 by the time November’s midterms are decided so we can be ready to throw everything we have at the big issues facing the nation no matter what happens. Please help MoJo’s people-powered journalism with a donation today.

$400,000 to go!

payment methods

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