Exploring Pork Cuts and Culinary Innovations

This chapter dives into the intricate details of cooking pork neck, including techniques for achieving perfect skin and maintaining juiciness. The discussion extends to cultural differences in meat preparation, the challenges of sourcing specific cuts, and the evolution of culinary business models through innovative services like Noma Projects. Listeners will gain insights into the complexities of scaling from restaurant operations to large-scale food production, highlighting the unique challenges faced in the culinary world.