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North Central Kentucky | There is some truth to this I think, but also some cooking methods that need some work across the country that could improve any cut of pork.
As far as our hogs, we have Berkshire cross hogs with a bit of spot and Duroc mixed in. It's not your average commercial hog, but not some exclusive secret genetic mix either. We finish them larger than a commercial hog. We are typically around 360-380 lbs at butcher. We are looking for some intermuscular fat like a beef steak and try to make herd choices based on that.
I think any pork can be cooked better and I also think there is some room for looking at pork a little differently for someone filling a niche market like I do.
I think I've answered most of the comments in this thread.
Thanks for taking the time to take a look at what we're writing and doing on our farm. I appreciate your feedback. | |
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Blog post:Pork cooking trends
