For the stock I used bones from both my pig and, because I’d never heard of a pure pork stock, from a grass-fed steer. A neighbor had recently bought a quarter of a beeve that arrived with a big bag of bones she didn’t know what to do with, so I asked if I could forage them from her freezer. Similarly, I foraged from the depths of the produce bin in my refrigerator some past-due vegetables.
Funny - I appreciate the thought
