Japanese Fried Chicken (Karaage)
We love fried chicken. This recipe from our book, The Butcher's Guide to Well-Raised Meat, is made with flavorful boneless skinless chicken thighs and cooked in lard for a crispy, crunchy crust without burning.
The Best Pork Cheeks
Learn how to make the best pork cheeks ever, which we first wrote about in our book, The Butcher's Guide to Well-Raised Meat. Spoiler alert: You're going to need lard.