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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-23-2017, 08:48 PM   #1
Norm
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Default Berkshire Iberico

Some good friends of mine started a coop of farmers to raise Berkshire pork. That was 20 years ago and they sure have grown, I think last count there was 300+ members. They raise them the old fashioned style. They get shelter with clean bedding, fresh water and a home based supplier of feed. Most are fed out to the 300# range, not what most packers want so they reserve one day to do their hogs.



They have a breeder in Wisconsin that feeds them acorns to mimic Iberico pork. That's a hind quarter I've been stashing away in the freezer to cure for ham.



They let me try some of the chops off the same hog, the CI pan was used.



Some asparagus that grows wild here cooked on the grill.



Berkwood farms, old friend of mine started the company 15 miles south of me in State Center.

http://betterpork.com

My friend sure liked it.
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Old 04-23-2017, 08:51 PM   #2
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Very nice..... What kind of Birkshires are they? Shortlegged?
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Old 04-23-2017, 08:53 PM   #3
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True Berkshire hogs are shortlegged.
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Old 04-23-2017, 08:54 PM   #4
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Lucky friend!
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Old 04-23-2017, 08:56 PM   #5
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I've raised Berks, they are personable pigs and good eatin'. Looks delicious Norm!!
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Old 04-23-2017, 09:10 PM   #6
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They gave me a runt who's growing fast. Doubt I'll let him go to 300#'s, probably after harvest do a pig roast. You're all invited to come up and help out.

First one I've ever had jeanie, since he's all by himself he has adopted the cats. They hang out there to eat scraps and get warm. Hogs are the most intelligent farm animal in my opinion.
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Old 04-23-2017, 09:57 PM   #7
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Looks awesome Norm! Can't wait to see the whole pig roast! Thinking of doing one myself this summer...
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Old 04-23-2017, 09:58 PM   #8
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Oh how I'd like some of that!
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Old 04-23-2017, 10:02 PM   #9
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Where in Wisconsin are they, Norm? I'd love to get my hands on a good leg for a proccuttio

Food looks great!
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Old 04-23-2017, 10:20 PM   #10
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They have farmers that raise them in WI Matt. The one I'm showing came from there but they found out it was too much so they only raised them two years. You can order from them on the website or call. Nice folks but keep in mind they only do a production run once a week. Oh and you don't have to text them either. They answer the phone.
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Old 04-23-2017, 10:27 PM   #11
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They're eating acorns? Really? That's not Iberico, that's Bellota! Fark! I'm buying! Seriously, acorns transform the pig fat, making it mono-saturated. It is like olive oil. This is fabulous.
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Old 04-23-2017, 11:10 PM   #12
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I've had Iberico Ham and it's delicious but that's the extent of my knowledge so I'll just sit back and soak up this knowledge. Thanks.
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Old 04-23-2017, 11:31 PM   #13
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To be honest gore I'm guessing they let them graze in the woods after the acorns fall. Not like they have bins of them to ration out every day:)

The loins were good. I undercooked them knowing how fresh they were. If you don't hear from me tomorrow you'll know the pork or Cass did me in!
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Old 04-24-2017, 12:31 AM   #14
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Quote:
Originally Posted by Norm View Post
True Berkshire hogs are shortlegged.
This guy here knows hogs
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Old 04-24-2017, 06:10 AM   #15
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Quote:
Originally Posted by Norm View Post
True Berkshire hogs are shortlegged.
Yep, that's why I asked....... so many crosses out there. Good eatin
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