Whether it’s the crisp, browned (even blackened) bits that’ve patiently sat through the Maillard reaction, stubbornly holding on to all the delicious drippings, or the melt-in-your-mouth rendered fat that’s just pure gold and 200% goodness — there’s just something about the burnt ends of meats that’s so crazily sexy. Especially when they come serve with some sweet and sour beetroot pickles and a touch of tangy mustard sauce. So sinfully good 🤤