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.

Motzarella wrote:

> 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.

Here is the farm I've used in the past. I went up to the meat locker to
pick it up, but they ship also.

http://www.cawcawcreek.com/index.php

In article >,
"Motzarella" > wrote:

> 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.

Hi, Al!
Hmm. I wonder what my pigmeat guy raises and what another butcher shop
I frequent has, if they know or if they can find out. It's worth
investigation.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

On Oct 12, 10:34*am, Melba's Jammin' >
wrote:
> In article >,
>
> *"Motzarella" > wrote:
> > 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.
>
> Hi, Al!
> Hmm. *I wonder what my pigmeat guy raises and what another butcher shop
> I frequent has, if they know or if they can find out. * It's worth
> investigation.
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller- Yes, I Can! blog - check
> it out. *And check this, too: <http://www.kare11.com/news/
> newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Our Fareway store chain buys local pork and none of it is injected or
adulterated. It's pretty darn good.

If that doesn't trip your trigger, a local locker will always or
nearly always have fresh regular local farm-raised pork.

N.

In article >, Melba's Jammin' > wrote:
>In article >,
> "Motzarella" > wrote:
>
>> 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.
>
>Hi, Al!
>Hmm. I wonder what my pigmeat guy raises and what another butcher shop
>I frequent has, if they know or if they can find out. It's worth
>investigation.

G'day Barb,

According to a gourmand of my aquaintance, the main issue is to get
pig meat from a sow, not from a boar.

Maybe that only applies to special cuts like pig belly, but I suspect
it has wider application. Why else would the local butcher make a
point of telling his mates to buy early in the week when he has the
ladies on the block, not later when he only has chauvinists for sale?

Cheers, Phred.

--
LID