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| Hobby Forum Index » Food - Cooking » Berkshire Pork... |
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| Motzarella... |
 Posted: Sun Oct 11, 2009 11:54 pm |
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Guest
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Living in the Northwest gives us perhaps the widest variety of
fish/shellfish in the country. But, under normal circumstances, the quality
of pork products does not live up to the quality of pork from back East.
Yesterday, I discovered the exception. At a new butcher shop not far from
our home, I lucked out as the owner was carrying Berkshire pork(heritage
pork). For those in the know, real pork as it used to be. Wonderful flavor
and tenderness, surrounded by a layer of fat. It was a two bone pork rib
roast. I mixed together some very grainy Pommeray mustard, minced garlic,
olive oil and balsamic vinegar. I rubbed it all over, and baked for one
hour. What a phenomenal treat. And the best thing, not as expensive as the
locally sourced Mangalitsa pork.
When my daughter and husband come up for Thanksgiving, I will serve this
Wednesday nite. |
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