Worth It Season 4 Episode 7 $12 Pork Vs. $715 Pork

In the seventh episode of season four of the popular food show Worth It, the hosts embark on a journey to explore the extreme ends of the pork spectrum. From a $12 pork shoulder to a $715 piece of jamón ibérico, the team travels across the country to experience a diverse range of flavors and textures.

Starting in their hometown of Los Angeles, host Steven Lim visits Guerrilla Tacos, where he discovers a $12 pork shoulder that he describes as "unbelievable." This budget-friendly dish combines flavors of smoky, tender pork with bright, acidic tomatillo salsa, and crispy chicharrón. Steven is delighted by the affordable price point and the delicious taste.

Meanwhile, co-hosts Andrew and Adam head to Boston to visit local butcher shop Savenor's. They are on a mission to taste one of the most expensive pork dishes in the world - the jamón ibérico. This scarce meat comes from a specific breed of pig in Spain and is cured for up to three years. The final price tag comes in at an astounding $715 per pound.

After trying a variety of cured meats and charcuterie, Andrew and Adam finally have the opportunity to try the highly coveted jamón ibérico. They are blown away by the unique texture and complex flavors, noting notes of nuttiness, sweetness, and saltiness. The hosts conclude that while the jamón ibérico is undoubtedly delicious, it's ultimately not worth the hefty price tag.

Back in Los Angeles, the team gets a chance to compare the two pork dishes and explore the wide range of prices for this versatile meat. The hosts ponder over how factors such as farming practices, breed, and preparation techniques affect the end result.

In their final moments, the hosts summarize the essential elements of a "perfect" pork dish, which include tenderness, flavor, and texture. While this can be achieved on any budget, they note that the real worth of a dish comes down to personal preference and individual taste.

Overall, this episode of Worth It explores the extremes of the pork spectrum, from the affordable $12 pork shoulder to the exorbitant jamón ibérico. The hosts provide insightful commentary on what makes a great pork dish and ultimately leave the audience questioning what they value most in their food.