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Unread 01-19-2013, 11:40 AM   #1
RL Reeves Jr
Knows what a fatty is.
 
Join Date: 09-27-12
Location: austin,texas
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Default Advice Please: Heritage Pork Cooking: "Large Black" aka Cornwall, Devon, and Lop-eared Black

I've contracted with a local farm to purchase a variety of cuts off their "Large Black" hog stock. This breed also goes by the names Cornwall, Devon, and Lop-eared Black.

I have full access to a professional kitchen with all normal implements as well as a sous vide that can accommodate a 10lb shoulder.

Also have a variety of smokers, WSM as well as a pro unit that can hold 32 briskets.

I'm getting bellies, shoulders and loins.

Any advice from brethren who's worked with this specific breed of pork would be most appreciated.
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