Originally Posted by Hawg Father of Seoul
They are lard type pigs. You chose decent cuts off that pig.
My advice (not what you are looking for) is to get the leaf lard from the pig. Google if you do not know what I am talking about.
Confit > sous vide
I only fry in leaf lard. Got a few local sources. Makes the finest french fries on earth. Also hoping to get some of the liver off this beast to make some boudin.
We're doing a heritage pork themed pop up restaurant with all the meat. Been cooking professionally for over 20 years and have used a variety of breeds just never "Large Black"
Thanks for the advice y'all.