Berkshire Pork
The Berkshire breed of pig traces its breed and its name to the region of England where pigs were discovered more than 300 years ago. Also known as “Kurabuta” or “Black Pig” in Japan, the flavor and quality of this meat is likened to- and as revered as Kobe Beef.
For the last decade, marketing their pork under the “Six Point” label, a cooperative of farmers located around the Cottonwood Minnesota area have been raising this all natural swine under USDA Process Verified Program.
This pig is not a pink pig like you might imagine. Primarily bred to be suited for a cool climate, Berkshire pigs have a dark wooly coat and lighter markings on their four feet, snout and tail. These lighter markings of their coat are referenced in the “Six Point” naming of the cooperative. The livestock’s diet consists of high quality Midwest corn and soybean, in a uniform ration, fortified with vitamins and pre-mixed minerals. The pork is produced without the use of feed antibiotics or artificial growth enhancers.
The Berkshire breed produces a smaller number in their litter. They do not grow very fast and they consume more feed than commodity raised pork. The rearing of livestock, along with their genetic make up produce the highest quality meat. Richness in flavor is attributed to intramuscular marbling.
As each hog goes for processing, they’re sent with identification numbers and pedigree papers. Each box of meat can be traced back to farm origin. The processor, Heritage Berkshire understands the importance of traceability and authenticity… they take their job very seriously.
From first glance, the consumer will see the dark red appearance of the meat. The natural fat marbling, along with the naturally high pH of the heirloom breed contributes to exceptional juiciness and flavor. Some of the highest regarded chefs in the Twin Cities have placed Six Point Berkshire pork on their menus. Classic Provisions stocks a wide variety of cuts to fit different applications or menu costs.
Our most newly stocked cut of “Berkshire” is the Cushion Meat which is taken from the Pork Shoulder Picnic (or Arm). Triangular shaped, each piece is about 1 ½ pounds. The economical cut is ideal for smoking, slow roasting or braising. Cushion Meat has made its way on to menus around town and the cut has also quickly become a staff favorite at Classic Provisions.
Dry Rubbed Smoked Pork Cushion
Directions:
- 1. Massage dry rub into meat, wrap in plastic wrap and refrigerate for at least three hours and up to two days. *Refer to web article on Classic Provisions Spices for Dry Rub recipe
- 2. Remove Cushion meat from the refrigerator and unwrap to bring to room temperature at least one hour before cooking. Soak wood chunks covered in water for at least one hour.
- 3. Place pork in an uncovered roasting pan or disposable aluminum pan, just larger than the meat itself. Place meat in a smoker at 275 degrees, or follow kettle grill instructions.
- *If using a kettle style grill, pile about 50 briquettes, hot with gray ash, on one side of the grill and place wet wood chunks on top of the hot coals. Set roasting pan on the side of the grill with no coals beneath it and position the grill lid vents on the opposite side from the fire. Smoke pork for three hours, adding 8-10 briquettes twice, to sustain an average temperature of 275 degrees.
- 4. Pre-heat oven to 325 degrees. Adjust oven rack to center placement. Cover and seal the roaster completely with heavy duty aluminum foil place in the oven for 1 ½ to 2 hours until the pork is fork tender.
- 5. Transfer the foil sealed pan into a brown paper bag (grocery bag) and roll or staple the bag shut. Allow at least one hour to rest the meat. This process is very important as it helps to redistribute juices and continues to break down collagen.
- 6. As soon as the meat is cool enough to handle, shred apart with your fingers. The tender, seasoned, shredded, smoked meat is ideal for pulled pork sandwiches, tacos or simply on its own with classic barbeque sides like cucumber salad and corn on the cob.
*Adapted from Cooks Illustrated