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heritage pork


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I have finally found a local source for retail Berkshire pork - Rooster Street/Lititz, PA.

many mail order sources - but with two people, I really don't need half-a-hog.....

 

so - what is the most succulent cut on a Berkshire?

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It's hard to beat a loin chop. Newman Farms in SE MO. is a good source for Berkshires. And they ship, and have twice a month pickup in StL.

 

I have a package of pork shanks I'm holding for cold weather, and I'm going to try to recreate a pork shank braised in cider recipe I had at Murphy's in Atlanta that may have been the best pork I ever had.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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I just bought these inch+ thick half pound Korubuta chops 5 minutes ago at my local butcher.    One chop with sides is dinner for two of us.     YMMV.    Pan-fried to pink = divine.

930636829_ScreenShot2020-09-13at10_17_37AM.thumb.png.38219cda21ac036e610db5967598b738.png

Edited by Margaret Pilgrim (log)
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eGullet member #80.

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we've had heritage pork a number of times in restaurants and it's always been super good.  but finding it even at a butcher shop can be very difficult.

 

last week dining in a local/farm-to-table/grassfed/etc etc resto I asked why no heritage breeds (they own half a farm....) and they said it does not sell well.

go figger.  with their sub-specialty of local/responsible foods, one would think their clientele would go wild over it.

 

btw, a bit of trepidation on the visit - all their beef is explicitly listed as grassfed.  but I had a dry aged grassfed ribeye done med-rare that was one of the best restaurant steaks I've ever had....

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@Margaret Pilgrim 

 

wow , what fine looking chops !

 

they are Talking to Me !

 

@AlaMoi 

 

grass fed beef is mighty fine SV'd    at least initially

 

you can brown after cooking.   use as low a temp as you can stand

 

Im wondering if Heritage pork would also benefit w a swim in the SV bath.

 

and then there is Heritage Turkey :

 

https://www.marysturkeys.com

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