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Lapel, In | I suggest you buy a Berkshire and have it processed. Berk breeders haven't gone off the deep end like so many of the more popular breeds have. Thank God, they didn't have the gene pool that the larger breeds had to work with.It still is the same quality of meat that I remember that pork had when I was a kid 60 years ago. You would probably get the same quality with some of the old, less popular breeds as well,like Tamworths,Herefords or Large Blacks, but the hog shows are still trying to ruin them too.
We Americans almost always seem to get it wrong. Instead of insisting on 1/4 # servings and dry tasteless cardboard like pork, we should have cut our portions and kept some fat in the meat. After all, it is the fat that gives the flavor and tenderness to meat,especially pork. 3 ounces would have done it, but in America,bigger is better. | |
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Eat more pork!
