Author Topic: Cooking Berkshire Pork (Read 2036 times)

Rosadollymixture · « **on:** September 15, 2012, 05:38:47 pm »

Hi
We raised two Berkshire weaners this year. First time we've tried this.
We've cooked a couple of joints and it's good (much better than Tesco's produce) however, we can't seem to get it as tender and succulent as we've tasted elsewhere (at the Smallholder Course in July at Rosemary and Dan's place). Is it the breed or is it the way we're cooking it?

?

Jackie

rispainfarm · « **Reply #1 on:** September 15, 2012, 06:12:06 pm »

did you try slow cooking it ? after first zapping it really hot to get the crackling

Rosadollymixture · « **Reply #2 on:** September 15, 2012, 06:21:47 pm »

Hi
The crackling was superb and crunchy. Best I've tasted and it didn't break my tooth as has happend in the past!

Berkshire Boy · « **Reply #3 on:** September 15, 2012, 06:58:04 pm »

Most probably your cooking, Berkshire is the best pig for pork IMHO. When you have cooked it do you rest it before carving, this can make an enormous difference. I cover mine with a bit of foil and leave for at least 15 mins.

ZacB · « **Reply #4 on:** September 15, 2012, 07:25:04 pm »

hugh fearnley-whittingstall's advice re cooking joints has always worked for us. Blast hot as per rispainfarm advises and rest rest & rest some more.

Greenerlife · « **Reply #5 on:** September 15, 2012, 08:44:00 pm »

When I had my Berkshires, I found them much leaner than my previous GOS's and subsequent saddlebacks, so I did add extra fat or steamed the pork more to retain moisture. The Berkshires did make the best air dried ham however.