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Pork: A Berkshire strip-chop from D'Artagnan


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12 oz chop from the short loin, 4 chops for $37 from D'Artagnan

 

 

Our Berkshire pork chop is cut from the short loin and offers all the flavor and texture of heritage pork. In other words, this is not a pale “other white meat” situation.

 

http://www.dartagnan.com/berkshire-pork-ny-strip-chop-bone-in/product/PORBER027-1.html?cgid=pork&dwvar_PORBER027-1_freshFrozenWeight=Frozen%20/%204%20Pack%2012%20oz%20Each#start=1

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12 oz chop from the short loin, 4 chops for $37 from D'Artagnan     http://www.dartagnan.com/berkshire-pork-ny-strip-chop-bone-in/product/PORBER027-1.html?cgid=pork&dwvar_PORBER027-1_freshFroz

Definitely need a good fan for that. And, perhaps a slotted base on which to put the chicken, so the fat drains down and out of direct heat.

We no longer marinate but usually brine a chop of questionable internal fat.

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I've had them before. Good flavor but as usual with bone in steaks, they pose some problem if some of your guests are squeamish about undercooked pork - very hard to get the bit by the bone above rare without drying out the rest.

 

Currently I'm in love with these: http://www.fondazioneslowfood.com/en/slow-food-presidia/nebrodi-black-pig/ - unbeatable flavor - even better than Iberico for fresh meat preps, I think.

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Rather than compromise the meat by overcooking. we just don't invite well-done-pork people when we plan to serve pork. Same with offal, tartares, raw fish. No need for any of us to get our knickers in a twist when a different menu solves the problem.

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I've had them before. Good flavor but as usual with bone in steaks, they pose some problem if some of your guests are squeamish about undercooked pork - very hard to get the bit by the bone above rare without drying out the rest.

 

Currently I'm in love with these: http://www.fondazioneslowfood.com/en/slow-food-presidia/nebrodi-black-pig/ - unbeatable flavor - even better than Iberico for fresh meat preps, I think.

Where the heck do you get this stuff?

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I've had them before. Good flavor but as usual with bone in steaks, they pose some problem if some of your guests are squeamish about undercooked pork - very hard to get the bit by the bone above rare without drying out the rest.

 

I'm gonna try these tonight...

 

23099760681_1bfb137333_z.jpg

 

Re: that cooking problem - everyone cover your ears - I'm thinking of cooking them sous vide to the perfect temp,

then searing them in a hot cast iron pan.

 

How would you cook 'em?

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