Berkshire Pork Belly

Ackman · 05-13-2013, 07:49 AM

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

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

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

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.

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

05-13-2013, 07:49 AM	#1
Ackman Full Fledged Farker Join Date: 04-26-10 Location: New Canaan, CT	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 __________________ Steve ----------------- Ack-Que WSM 18" CookShack SM025 Lang 36 BWS Extended Party Humphrey's Battle Box and matching Pint

05-13-2013, 08:00 AM	#2
SmokinJohn Babbling Farker Join Date: 10-15-12 Location: Anaheim, CA	Berkshire is the wagyu/kobe of the pork family. This was normal. __________________ Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller

05-13-2013, 09:24 AM	#5
Bluehawg Full Fledged Farker Join Date: 11-07-11 Location: Richton, MS	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. __________________ BBQ ADDICT and Ag Teacher

05-14-2013, 08:38 AM	#7
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME	I prefer Berk's for the shoulder's, ham's and other large roasts and cut's and Tamworth's for the bacon. __________________ Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

05-16-2013, 07:19 PM	#10
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Here are some Berk bellies we cured for bacon and smoked with Cherry on an FEC100 awhile back. Six Points Berkshire or Black Gold Berkshire is all I've ever used and its always been meaty. __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

05-13-2013, 08:01 AM	#3
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Berks are on the fat side

05-13-2013, 11:46 PM	#6
Bgoods Is lookin for wood to cook with. Join Date: 09-02-11 Location: Owatonna, MN	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...