Saturday Pork Blogging

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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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Dear Reader,

This feels like the most important fundraising drive since I've been CEO of Mother Jones, with staggeringly high stakes and so much uncertainty. In "News Is Just Like Waste Management," I try to unpack the reality we all face and how we can rise to the challenge. If you're able to, this is a critical moment to support Mother Jones’ nonprofit journalism: We need to raise $400,000 to help cover the vital reporting projects we have planned, and right now is no time to pull back.

Monika Bauerlein, CEO, Mother Jones

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