Last week I bought a hunk of pork loin for a dinner party. I bought it from Cheryl Smith at Bluescreek Farm Meats, my local butcher
. I love buying meat from Cheryl and David; they always hand it over with a tip or some helpful cooking advice.
This time, Cheryl gave me an excellent health tip for buying and cooking summer pork. "When you get this home," she said, "put it in the freezer for a few hours."