Beth Hall Photography

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The Farmhouse ham chop served in a cast iron skillet at Tusk and Trotter on Friday, February 19, 2016, in Bentonville, Arkansas. A 16 oz bone-in ham chop, pimento cheese grits, black truffle - pinkpepper berry butter, over easy egg, and micro radish greens. Beth Hall for the New York Times Photo by Beth Hall

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The Farmhouse ham chop served in a cast iron skillet at Tusk and Trotter on Friday, February 19, 2016, in Bentonville, Arkansas. A 16 oz bone-in ham chop, pimento cheese grits, black truffle - pinkpepper berry butter, over easy egg, and micro radish greens. Beth Hall for the New York Times Photo by Beth Hall