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I’m not a big fan of freshly prepared pork.

I think our ancestors felt the same way which would explain the wonderful world of sausage and cured meats.

One of these days, I’m going to make a big fat dry cured salami.

Deglaze the pan and pour that seasoned fatty-goodness all over your greens.

🔥👍

Sometimes you just want the meat. I usually want some kind of greens with mine. And, this if it's a nice ham:

Red Eye Gravy

Ham Drippings
Coffee

After frying ham, pour your drippings into a warm gravy bowl (do not scrape) and return skillet to hot burner.
Heat skillet until remaining drippings begin to smoke.
Slowly add brewed coffee (about 1 cup) and simmer for about one minute.
Pour in gravy bowl with drippings and serve over ham and biscuits.
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https://cliftyfarm.com/recipes/red-eye-gravy/
AND/OR:
Buttermilk Biscuits

2 C Self-Rising Flour, sifted
1/4 C shortening
3/4 C buttermilk

Preheat oven to 450 degrees.
Cut shortening into sifted flour.
Add milk and stir until flour is moist.
Knead about 20 seconds on floured board.
Roll to about 1/2 inch thick and cut with a lightly floured biscuit cutter.
Bake on a greased baking sheet in a 450-degree oven for 8-10 minutes.

https://cliftyfarm.com/recipes/buttermilk-biscuits/

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