@oscar.foraday: Pan-roasted pork chop, plums, plum demi and endive salad. Boar taint comes primarily from two compounds: androstenone (a pheromone stored in fat) and skatole (a by-product of gut fermentation). Together, they can create that faintly musky, almost ammonia-like note some people pick up in pork - and others don’t at all. The interesting part is how you manage it. Fat carries the taint, so technique matters. Acid, sweetness, and bitterness (think citrus, stone fruit, chicory) can rebalance perception, while dry ageing allows some of those volatile compounds to dissipate or mellow over time. #porkchop #sauce #homecooking #cookingtips #anthonybourdain cooking, salad, plums, butcher, shop local