In our Grand Parent's day, there were only "lard" hogs. They were short, squat, fat and of almost all colors but solid white. These pigs foraged through the woodlands, pastures and orange groves of rural America. Both bacon and cooking lard was provided by these porcines. Nowadays, fueled by the infinite wisdom of our fat fearing official food advisers, most pigs destined for the table are of a "bacon" type. Unlike grandpa's swine, modern day hogs are taller, longer and very lean. Almost all are predominantly white (think they sunburn easily?) Ninety five percent are raised on concrete.

 

Our piggies are  black with a white belly stripe, and black with white socks. They are of the heritage lineages of Hampshire and Berkshire. Shorter, squatter and getting really fat, they go against the modern pig grain.  They run, play and forage on pasture, get to root a bit and eat acorns until they can't move in the Fall. Hampshires are pink fleshed, a bit more marbled than today's white hogs and definately more tender and tasty. For almost four centuries the most flavorful pork has come from the Berkshire breed of hogs.  Berkshire pork is famous for the perfect combination of juiciness, flavor and tenderness. For over 300 years, Berkshire hogs have been recognized as producing the ultimate in gourmet pork.  Known as “Kurobuta” or

 “black pig” in Japan, the superior taste of Berkshire pork is as prized as Kobe beef.  It is the Berkshire's  intramuscular marbling that give it the flavor and tenderness unsupassed by any other breed.   Berkshire - the other red meat!

 

 

 

Acorn finished pork is sold by the whole and half. It is available starting in the Fall of every year.

 

 

 Based on hanging carcass weight. Average hanging carcass weight is 200 lbs.

 

Information on the various pork cuts: After a hog is slaughtered, it is generally split down the backbone, dividing the carcass into bilateral halves. Like the beef carcass, each side of the hog carcass is then further broken down into the primal cuts: shoulder, Boston butt, belly, loin and fresh ham. The loin contains the highest-quality meat and is the most expensive cut of pork.

 

 

Pork's consistency makes it suitable for a variety of cooking styles. Chops can be prepared by pan broiling, grilling, baking, braising, or sautéing. Ribs can be braised, roasted, or grilled. Slow cooking yields the most tender and flavorful results. Tenderloins are considered to be the most tender and tasty cut of pork.  Visit www.grassfedcooking.com for pastured pork cooking tips.

 

Pork is divided into 5 Primary Cuts: