STEAKS!!!!!!!

[Lizard23]

I've read of some people using it and they think it's incredible. That's just second hand info though.

The porcelet from dartagnan or korubata general?

 

[Lizard23]

Those videos of them creating a hard crust on pork belly make it look like a ******* delicious delicacy.

It is... my last two porchettas were delicious but made without the rind and i definitely missed it.

 

[Piobaire]

The porcelet from dartagnan or korubata general?

The porcelet.

 

[paulraphael]

I have wondered about "high-end" pork as well. SNR sells Kurobuta Pork, which is about twice the price of that d’artagnan belly. I'm tempted to try.

High-end pork can be an even bigger leap than high-end beef. This is because in the beef world, even though the marbling grades (prime, choice, etc.) have been weakened by lobbying groups, there's still a nod to the idea that marbling is a good thing. This is less of a criterion with grass-finished beef, but that's another topic.

In the pork world, there was the big rebranding campaign years ago as "the other white meat," which sold us on pork that was leaner than lean, mild flavored, and generally insipid. This was a hilarious win for the pork industry, because it turned all the features of cheap-to-raise, unfattened pork into selling points.

Heritage pork, like Berkshire, Duroc, and Mangalitsa, reverse this trend. The meat is dark, marbled, and highly flavorful. It's much harder to dry out (but please don't try).

But I said this pork CAN be a big leap, not that it necessarily is—because as soon as there was a buzz surrounding it, starting around 10 years ago, sellers and some farmers found ways to exploit it. You can certainly raise a berkshire pig as poorly and cheaply as you would raise a modern pig, and you'd get meat that's only marginally better than everything else at the supermarket. So as with everything else, buying it requires some skepticism. It's helpful to be able to read the marbling, or at least to have a market / farm that you trust.

 

[beargonefishing]

High-end pork can be an even bigger leap than high-end beef. This is because in the beef world, even though the marbling grades (prime, choice, etc.) have been weakened by lobbying groups, there's still a nod to the idea that marbling is a good thing. This is less of a criterion with grass-finished beef, but that's another topic.

In the pork world, there was the big rebranding campaign years ago as "the other white meat," which sold us on pork that was leaner than lean, mild flavored, and generally insipid. This was a hilarious win for the pork industry, because it turned all the features of cheap-to-raise, unfattened pork into selling points.

Heritage pork, like Berkshire, Duroc, and Mangalitsa, reverse this trend. The meat is dark, marbled, and highly flavorful. It's much harder to dry out (but please don't try).

But I said this pork CAN be a big leap, not that it necessarily is—because as soon as there was a buzz surrounding it, starting around 10 years ago, sellers and some farmers found ways to exploit it. You can certainly raise a berkshire pig as poorly and cheaply as you would raise a modern pig, and you'd get meat that's only marginally better than everything else at the supermarket. So as with everything else, buying it requires some skepticism. It's helpful to be able to read the marbling, or at least to have a market / farm that you trust.

Thanks for that information. Do you know anything about the brands we have been discussing? Are either of them "worth" it?

 

[Piobaire]

It is... my last two porchettas were delicious but made without the rind and i definitely missed it.

Yup, rind = heaven. We have a local Eye-Tie place that does it up right and that skin is just to die for. The Costco bellies are just so easy to obtain though whereas I find it hard to source a suitable sized piece of belly with skin.

 

[beargonefishing]

I am so ******* hungry for pork now.

 

[Piobaire]

From a couple weeks ago. The second one is reheating on a Monday. ?

 

[Van Veen]

My mother in law keeps sending us frozen steaks from Crowd Cow. Got a couple of tenderloin steaks I still haven’t used, and I’ve been thinking about doing au Poivre for a while. Looks like tonight’s the night.

 

[beargonefishing]

My mother in law keeps sending us frozen steaks from Crowd Cow. Got a couple of tenderloin steaks I still haven’t used, and I’ve been thinking about doing au Poivre for a while. Looks like tonight’s the night.

What kind? Crowd Cow has some A5 wagyu that I really want to order.

 

[paulraphael]

Thanks for that information. Do you know anything about the brands we have been discussing? Are either of them "worth" it?

I don't know those brands unfortunately. I'm able to buy from butchers in NYC who have relationships with the farms, which makes it easy. Are these mail order brands you're talking about, or are able to go look at the meat?

 

[Van Veen]

What kind? Crowd Cow has some A5 wagyu that I really want to order.

Definitely not wagyu. I'm assuming it's all grass-fed considering my mother-in-law is into that.

 

[beargonefishing]

I don't know those brands unfortunately. I'm able to buy from butchers in NYC who have relationships with the farms, which makes it easy. Are these mail order brands you're talking about, or are able to go look at the meat?

I got a ton of good local butchers. I need to get some pork belly for this weekend.

 

[Texasmade]

I am so ******* hungry for pork now.

I'm going to Oktoberfest in about 10 days. I can't wait to eat the pork knuckle.

 

[beargonefishing]

I'm going to Oktoberfest in about 10 days. I can't wait to eat the pork knuckle.

Try to get some moose knuckle as well.