Best Pork, Jerk & AMRAP
This is a picture of my happy pork cooking away on the stove. Sustainably raised, well educated, and unbelievably delicious, my beautiful pig – who I called Wilbur – was born and raised at Hudson Ranch out in Carneros.
He weighed in at about 180#, and every morsel of him is luscious. Most of all, the process of getting him from the farm into edible pieces in my freezer was painless and affordable.
Perhaps you’ve heard of Hudson Ranch from us before, as they are the producers of our fabulous CSA boxes that start in the late Spring and continue into the late Fall. We’ll let you know when the time comes to sign up for that affordable goodness. But in the meantime, should you want your very own pig, or one to share with your friends, contact Spencer at Hudson Ranch, spencer@hudsonvineyards.com, and he will pave the way for you. For inquiring minds who want to know, I first went to the ranch to pick Wilbur out of the bunch. Spencer organized the slaughter and the transport to the butcher. I spoke to the butcher and described what cuts I wanted, and then went one day the next week to Petaluma to fetch the pork. Painless, affordable, delicious and healthy!
-Beth
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Jerk – Find 1RM
As many rounds as possible in 12 minutes:
5 L-Hold Pull Ups
10 Tru Push Ups
15 Double Unders
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