I went to the University District Farmers Market and came home with two choice porky specimens.
The first was bacon from Wooly Pigs, a local producer of extremely high-quality pork from strange-looking Mangalitsa hogs [edit: not yet; see the owner’s comment below]. They had free bacon samples cooking in an electric skillet, and the proprietor practically forced me and another customer to try dipping a crust of bread in the bacon fat, which was predictably fabulous. (I guess I didn’t require much forcing.) Wooly Pigs supplies pork to the French Laundry and a number of top Seattle restaurants. Their prices are about five times what you’d pay for supermarket pork, so today I just picked up a pound of bacon, but I will try a couple of chops next time they have them in stock.
Then I stopped at Pies by Jenny and bought a small pork pie. This was made with a chile verde filling–tomatillos, green chiles, chunks of pork, and hominy. The pie was frozen, unbaked, and it took about 75 minutes in the oven, but it was a great lunch–sturdy but flaky pastry, tart stew of a filling.
Pies by Jenny also has sweet pies, but I was shopping alone, and I could never choose a sweet pie over a pork pie.