The 350g extra-thick cut sounds impressive, and I'm curious whether roasting or grilling better preserves the sweetness of rose pork. Since the meat is described as both beautiful and delicious, does the thicker cut require any special temperature control to keep the center juicy without overcooking the outside? Also, I wonder if the natural fat marbling means less seasoning is needed, letting the pork's own flavor stand out more.
The 350g extra-thick cut sounds impressive, and I'm curious whether roasting or grilling better preserves the sweetness of rose pork. Since the meat is described as both beautiful and delicious, does the thicker cut require any special temperature control to keep the center juicy without overcooking the outside? Also, I wonder if the natural fat marbling means less seasoning is needed, letting the pork's own flavor stand out more.
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