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Pork is always a nutritional bargain, but right now it is also a bargain at the supermarket. According to Susan Wiley, Marketing Specialist for the Virginia D' rtment of Agriculture and Consume. _ rvices, hog prices are down, because there are so many hogs going to market. When supplies are up, farmers don’t get a very good price for their hogs, but consumer pork prices are excellent. Unfortunately, what’s good for the consumer, is not good for the farmer.
From early April until the first of June, food shoppers should see pork being featured quite heavily. As the cookout season gears up in June, prices are expected to rise slightly as the demand for grilling cuts of pork increases.
Hogs are more than just pork chops. Look to cuts from the shoulder including the Boston butt and picnic roasts, as well as shoulder blade steaks, all of which are economical and very versatile cuts.
The Boston butt roast is available with or without the bone and is outstanding for shredded barbecue. The fresh shoulder picnic is delicious roasted slowly and served with a fruit glaze.
For the family that doesn’t want leftovers because of limited freezer space, look for individual packages of shoulder blade steaks. These are simply a whole Boston butt which weighs five to eight pounds sliced into steaks. Use blade steaks to cook on the grill or cube the meat and skewer for kabobs or fondue. These steaks can also be
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