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-   -   Berkshire Pork Belly (http://www.bbq-brethren.com/forum/showthread.php?t=160777)

Ackman 05-13-2013 07:49 AM

Berkshire Pork Belly
 
I ordered a full belly from a farm that raises certified natural Humane raised, heritage Berkshire pork. It was rather expensive to begin with and throw in shipping it was criminally expensive. I cut it into about 2.5 pound slabs to cure for bacon. It did seem pretty fatty. When I went to slice it...it as almost all fat -- I think I sliced 3 pounds that did not have a spec of red meat. The slices that did have meat --there was not very much of it. This was my first experience with Berkshire pork, so it this typical or was I just unlucky?

Thanks

SmokinJohn 05-13-2013 08:00 AM

Berkshire is the wagyu/kobe of the pork family.

This was normal.

jestridge 05-13-2013 08:01 AM

Berks are on the fat side

jamus34 05-13-2013 08:40 AM

Quote:

Originally Posted by Ackman (Post 2479160)
I ordered a full belly from a farm that raises certified natural Humane raised, heritage Berkshire pork. It was rather expensive to begin with and throw in shipping it was criminally expensive. I cut it into about 2.5 pound slabs to cure for bacon. It did seem pretty fatty. When I went to slice it...it as almost all fat -- I think I sliced 3 pounds that did not have a spec of red meat. The slices that did have meat --there was not very much of it. This was my first experience with Berkshire pork, so it this typical or was I just unlucky?

Thanks

You get this from Iowa by any chance? And as the other two guys stated Berks are fattier than normal; we have some of our customers complain about that when they compare that sku vs our normal other bacons.

Bluehawg 05-13-2013 09:24 AM

There are some strains of Berks that have been selected for less backfat BUT have maintained the marbling. We have a few around here. VERY FEW. My kids raised about 5 or 6 a few years ago for FFA/4H and they won Champion and Reserve Champion with them. Got one Berk gilt we are going to AI this summer for some Berk babies.

Berks are known as a lard/bacon type pig. Meat is mighty fine though and will melt in your mouth.

Bgoods 05-13-2013 11:46 PM

The Berk bellies do run on the fat side, the flavor is great despite the smaller amount of "red" in the bacon. We've raised them for a number of years, so maybe I'm just used to it now...

CarolinaQue 05-14-2013 08:38 AM

I prefer Berk's for the shoulder's, ham's and other large roasts and cut's and Tamworth's for the bacon.

neuyawk 05-14-2013 01:50 PM

Quote:

Originally Posted by CarolinaQue (Post 2480281)
I prefer Berk's for the shoulder's, ham's and other large roasts and cut's and Tamworth's for the bacon.

You should see the loins coming out of the Gloucestershires I've been cooking. I'm not even a loin guy and just looking at them makes me weak kneed.

CarolinaQue 05-14-2013 11:08 PM

Quote:

Originally Posted by neuyawk (Post 2480644)
You should see the loins coming out of the Gloucestershires I've been cooking. I'm not even a loin guy and just looking at them makes me weak kneed.


Where are you getting them? I'm going to raise pigs starting next spring, maybe even for this fall if I get the pen and other things built. I'm actually looking at possibly cross breeding a few of the heritage breeds.

swamprb 05-16-2013 07:19 PM

Here are some Berk bellies we cured for bacon and smoked with Cherry on an FEC100 awhile back.

http://i163.photobucket.com/albums/t...n/IMG_3067.jpg

http://i163.photobucket.com/albums/t...n/IMG_3076.jpg

http://i163.photobucket.com/albums/t...n/IMG_3119.jpg

http://i163.photobucket.com/albums/t...n/IMG_3111.jpg

http://i163.photobucket.com/albums/t...n/IMG_3110.jpg

http://i163.photobucket.com/albums/t...n/IMG_3106.jpg

http://i163.photobucket.com/albums/t...n/IMG_3107.jpg

Six Points Berkshire or Black Gold Berkshire is all I've ever used and its always been meaty.

http://i163.photobucket.com/albums/t...2/IMG_4712.jpg

http://i163.photobucket.com/albums/t...2/IMG_4754.jpg

http://i163.photobucket.com/albums/t...2/IMG_4778.jpg


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