Hi all. My parents have a little farm down in Tasmania, and on this farm they some pigs.
E I E I O.
Now they are visiting this weekend and bringing me a some ribs and hopefully a shoulder, from Berkshires that were slaughtered today.
Just wondering if anyone has cooked with Berkshire pigs, especially ribs and shoulders? Just wondering what I can expect. Apparently they are quite fatty (in general, not particularly the ones I am getting meat from), and they have a quite destinct flavour.
I just hope the guys at the abbatoir cut those ribs properly, it's not something that people would really ask for down in Tassie. Apparently he looked at my father like he was an alian when he asked "American Ribs".
Anyway, should be interesting, I'll have pics come this weekend.
E I E I O.
Now they are visiting this weekend and bringing me a some ribs and hopefully a shoulder, from Berkshires that were slaughtered today.
Just wondering if anyone has cooked with Berkshire pigs, especially ribs and shoulders? Just wondering what I can expect. Apparently they are quite fatty (in general, not particularly the ones I am getting meat from), and they have a quite destinct flavour.
I just hope the guys at the abbatoir cut those ribs properly, it's not something that people would really ask for down in Tassie. Apparently he looked at my father like he was an alian when he asked "American Ribs".
Anyway, should be interesting, I'll have pics come this weekend.