Cooking your way thru a 1/2 HOG 

 

Pork cut choices for your half hog or whole hog

Start with the best tasting pork Raised the way you want it

So that would mean Berkshire Pork raised organically and ethically with no added hormones or antibiotics

The Best Ways To Cook 7 Common Cuts Of Pork

A handy guide to help you cook your way thru the biggest part of a half hog.

adapted by works by Laura Jeha
                                                                   

 Pork has “amazing weeknight staple” written all over it — it’s leaner than steak, cheaper than chicken, and many cuts cook extraordinarily quickly.

So why does pork get less love than other types of meat? One too many run-ins with dry factory raised pork chops or tough barny smelling tenderloin can be all it takes.
To maximize pork’s potential, it’s important to get it from a local farmer who raises Berkshire pork organically and ethically in an outdoor pasture setting and  understand how to cook it. Different cuts of pork call for different cooking methods, and when you put the right ones together, you’ll end up with mealtime magic every time.

Here’s a comprehensive guide to ask for when visiting your local farmer...Maybe me!!!

Pork Chops

Also labelled as: rib chops, end cut pork chops

Rib chops are sold bone-in and are cut from the shoulder end of the loin. Their high fat content makes them tender, flavourful and less prone to drying out during cooking than tougher blade and centre-cut chops. (They’re the ribeye of the pork world.) Give them attention they deserve by pan-searing them, and basting in a bath of foamy butter to finish. Ta-da! A date-night worthy dinner in under 30 minutes.

Best used for: A steak substitute, dinner for two.

I'm not gonna Lie. The best way to cook a pork chop is to start with a heritage breed pork.
We sell Berkshires and I tell all my customers, "Just put in a baking pan, with a little salt and pepper "..that's it. They have their own fat so the flavour will amaze you. Everyone of our customers says what about the sauce. And they soon find out what we already know... Berkshire does not need a sauce.!

Centre-Cut Pork Chops

Also labelled as: boneless pork chops, boneless rib chops

Centre-cut chops are very affordable and ultra-versatile.
Because this cut is boneless with very little connective tissue or fat, it can be prone to drying out. Thicker chops will be more forgiving to cook than their thinner counterparts, so try to select chops that are at least 1-inch thick,  they’re perfect for feeding a crowd or keeping the hungry dinner hoards at bay.

Best used for: Everyday cooking, sheet pan dinners, stir fries.

Pork Tenderloin

Also labelled as: pork loin, tenderloin roast

This cut, from the muscle that runs down the backbone, is the leanest you can buy. Tenderloin cooks very quickly, which is great for on-the-fly meals, but also means it can be easily overdone. Its mild flavour makes it an excellent vehicle for tasty rubs and marinades, which will also help to tenderize the meat. Use an instant read thermometer to check the internal temperature to guarantee a perfectly cooked tenderloin.

Best used for: Quick and easy dinners.
 Tenderloin can be wrapped in bacon and sliced into medallions. YUM YUM.
 or sliced into medallions and rolled in a coating mix..homemade or bought. Fried in pork lard or roasted in the oven .

Pork Shoulder

Also labelled as: Boston butt, pork butt, pork roast

Despite its name, pork butt actually comes from the shoulder, and it’s a rich, flavourful cut. Relatively inexpensive, pork butt is also tough and fatty, so it needs to be slow roasted, stewed, or braised in an oven or slow cooker to coax out the tenderness. (Totally worth it.)

Bonus: Pork butt is often sold in smaller, boneless pieces (around 2 pounds) so it doesn’t have to be reserved just for large dinner parties.
Best used for: Hands-off cooking, pulled-pork sandwiches and carnitas
 My personal favorite is slow roasted in the oven and then crisped up under the broiler for a few minutes. .

City Ham

Also labelled as: fully-cooked ham, smoked ham, spiral-sliced ham

A note on cured hams: There are several types of cured hams. The two most common varieties are city hams and country hams. City hams are wet-cured in brine, while country hams are dry-cured in salt then aged, resulting in a flavour similar to prosciutto. Wet-cured hams are easily found in most supermarkets and are what you want to serve for a special dinner.

Cured hams are generally fully-cooked, so the main goals for cooking are to heat it through and develop a crisp crust on the outside. Supermarket hams are basically a good percentageof water.: They are brined extensively, making for an unappealing, spongy texture. Hams purchased from a farmer will be more flavourful and contain less water weight. Look for bone-in they will be tastier. Cured ham’s salty, smoky flavour pairs well with a sweet glaze (such as apricot, pineapple and orange). For an impressive holiday table centrepiece, score the fat, roast and glaze until burnished and shiny.

Best used for: A holiday crowd-pleaser.
Roast in oven with a few pineapple rings and cherry in the centre. ..Just like on TV.

Pork Ribs

Also labelled as: baby back ribs, loin back ribs

Pork back ribs are smaller than spare ribs, but contain more meat and less connective tissue than fattier spare ribs do. Back ribs come from the same part of the rib as pork chops and centre-cut roasts, so they can be on the pricier side, but are oh-so-delicious when glazed with a tasty barbecue sauce. As a bonus, brushing with barbecue sauce will keep lean back ribs from drying out while they cook.

Best used for: Barbecuing and grilling.
My favorite is greek ribs... in the oven with some pork lard and a sprinkle of oregano, lemon pepper, garlic powder, and some salt and pepper. Slow cook till done then brown under the broiler for 4 minutes each side.

Pork Belly

Also labelled as: pork baby roast

Pork belly comes from the underside of the belly and is essentially uncured, unsmoked and unsliced bacon. But the rich flavour of pork belly is good for more than just breakfast. This cut’s high fat content makes it melt-in-your mouth tender when roasted, and the flavour is deliciously complex. For best results, seek out a pork belly roast from your local farmer.

Best used for: Slow-roasting, porchetta

So When looking for the perfect piece of pork call a local farmer..like me, and order a half hog. You will never regret it.
😎
Betty