The couple in this picture are Amy and Tom Ifft, and they are magicians. They take humble little pink blobs like the adorable ones they're holding in this picture and--through conscientious feeding practices and loving care at their farm, Twin Oak--transform them into magnificently delicious meat.
What's the difference between the styrofoam-backed meats lined up in orderly rows at Da Jewels, and the less-polished, more-pricey cuts offered by family farmers like the Iffts? In a word: HUGE. That extra effort and expense leads to a vast difference in the meat's flavor, texture, and healthfulness--so much so, that if you procure their goods from Twin Oak Meats or corner butchers like Paulina Meat Market, you might never visit the mass-market meat mounds again.
For obvious reasons, BDJ Labs is turning to Twin Oak Meats as the pork-belly source for our next bacon-making effort. This week, we're placing an order and hopefully, good Lord willin', we'll pick up a pretty portion of pork from their booth at Chicago's Green City Market Saturday morning. We can hardly wait.