Originally Posted by Ackman
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?
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.
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