The BBQ BRETHREN FORUMS. - View Single Post - Advice Please: Heritage Pork Cooking: "Large Black" aka Cornwall, Devon, and Lop-eared Black

RL Reeves Jr · 01-19-2013, 11:40 AM

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.

01-19-2013, 11:40 AM	#1
RL Reeves Jr On the road to being a farker Join Date: 09-27-12 Location: austin,texas	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.