After calling it a day at the Linstead Market, the unmistakable, wafting scent of pork finds our nostrils as we make our way back to our vehicle parked in the heart of the bustling town.

There is sudden cause to make a sharp detour to investigate. Within a couple paces, we find the baby-faced Patrick Morris around the grill, succulent pieces of brown pork, aluminium foilwrapped jerk sausages, as well as pig’s tails and cow liver being seared over a fenced flame.

The 20-year-old, who harbours dreams of becoming a chef, and is actually an assistant, says the Linstead kerbside jerk stall has been operational for a quarter-century.

“We buy live pigs from people and slay them,” Morris informs, after which the pork is seasoned and marinated at home before eventually finding its way on to the grill in town where it’s jerked.

The jerk stall, found on the sidewalk alongside the town’s route taxi and bus bay, is wellfrequented by a diverse clientele that, according to Morris, includes soldiers, doctors, inspectors and passing pedestrians. Available daily, with Mondays being the only off-day, a quarter-pound of jerk pork runs $300, a half-pound, $600 and a pound, $1,200.

— Omar Tomlinson