Porkette

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gatorbreath
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2006/04/16 07:46:50 (permalink)

Porkette

Just finished reading an online article in The New York Times Sunday magazine about a product called Porkette. Despite the fact that my step-granddad raised hogs on his farm and our family was fortunate enough to benefit from this at butchering time (for Bruce Bilmes & Sue Boyle, we got it from the Farmland, IN Locker) I have never heard of this product. Below are a couple of descriptive quotes from the article (I'd post a link but it requires registration.)

"Porkette," the label reads. "Pork shoulder butt. Boneless. Smoked." It is, the J. Freirich company says, "the Taste of New York."

And Porkette is one of the underappreciated results: shoulder meat injected with brine, inserted into netting and "smoked" with burned-hickory mist. Porkette is an industrial food product (and so's your hanger steak, pal), but a few months of cooking with it suggests it's a more than decent one, well worth keeping in mind as the days turn long.


Upon reading the article it occured to me that when I first moved to St. Louis, I was unfamiliar with another pork product, the pork steak. After living here for nearly 30 years I have come to appreciate the modest pork steak. The local grocery ads before the 4th of July (and throughout the warmer months) always have pork steaks on sale. The best pork steaks I ever had were the first (actually, the second) ones I ever had. It was at an all day picnic which began around 11:00 AM with lunch at 12:00. The lunch pork steaks were pretty good. After an afternoon of softball, volleyball, and beer drinking we sat down to eat the leftovers which had been simmering in a stock pot filled with BBQ sauce on a Coleman stove all afternoon. They were fabulous, melt in your mouth delicious.

I guess all of this leads me to ask about porkette in general. Are you familiar with it? Have you eaten it? How do you serve/prepare it? Are there other regional examples of this product?
#1

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    beentheredonethat
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    RE: Porkette 2006/04/16 08:08:40 (permalink)
    Hope this helps:

    http://freirich.com/recipes.asp?type=butts

    I always see Porkette at BJ's.
    #2
    Adjudicator
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    RE: Porkette 2006/04/16 08:49:32 (permalink)
    Don't you mean "Porketta"

    #3
    wheregreggeats.com
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    RE: Porkette 2006/04/16 12:09:25 (permalink)
    http://www.nytimes.com/2006/04/16/magazine/16food.html?pagewanted=all
    #4
    Adjudicator
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    RE: Porkette 2006/04/16 12:17:39 (permalink)
    quote:
    Originally posted by wheregreggeats.com

    http://www.nytimes.com/2006/04/16/magazine/16food.html?pagewanted=all



    Thanks. I can get much better where I am at. This is the "rage" in NYC??? A joke indeed.
    #5
    BT
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    RE: Porkette 2006/04/16 13:37:15 (permalink)
    See http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=7461&SearchTerms=porketta

    I still think these are all new world attempts to satisfy a craving for the old world "porchetta" (roast suckling pig):


    #6
    beentheredonethat
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    RE: Porkette 2006/04/16 16:59:45 (permalink)
    References to "Porketta" - I'm not sure what that is, but it's not the same as Porkette. The Freirich Company has been around for 80 years, so maybe to you that's considered "new world". I guess I'm just too young for "old world"!



    Check out the Freirich website and it will tell you about Porkette. My spelling is correct.
    #7
    Greyghost
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    RE: Porkette 2006/04/16 17:27:29 (permalink)
    Put simply, Porkette is the same as "boneless ham" without the pedigree. Ham has to come from the hindquarters of the hog, Porkette or pork shoulder butt comes from the forequarters of the hog. I guess you pays your money and picks your leg.
    #8
    BT
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    RE: Porkette 2006/04/16 17:53:36 (permalink)
    quote:
    Originally posted by beentheredonethat
    [brThe Freirich Company has been around for 80 years, so maybe to you that's considered "new world". I guess I'm just too young for "old world"!


    Er, it doesn't have much to do with time. "The New World", recently the name of a Colin Farrell movie that I'm sure you aren't too young to be aware of (unless you really are too young to get in--I think it had an "R" rating), refers to the western hemisphere. The "old world" is usually meant to mean Europe. "Porchetta" is an Italian specialty that immigrants here to American have tried to reproduce in various ways without the expense or cooking requirements of a whole pig. And in saying that, I don't mean to cast any aspersions on the effort. I've never tried "Porkette" but I love "porketta" and I also love a lot of processed pork products even . . . Spam. So I'm pretty sure I'd like Porkette if it was sold anywhere near me.
    #9
    BT
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    RE: Porkette 2006/04/16 17:55:55 (permalink)
    quote:
    Originally posted by Greyghost

    Put simply, Porkette is the same as "boneless ham" without the pedigree. Ham has to come from the hindquarters of the hog, Porkette or pork shoulder butt comes from the forequarters of the hog. I guess you pays your money and picks your leg.


    So, then , wherein does it differ from a "smoked picnic"?
    #10
    Greyghost
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    RE: Porkette 2006/04/16 18:14:06 (permalink)
    BT,

    I don't think there is a difference. I think "Porkette" is just a propriety smoked picnic.
    #11
    Ashphalt
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    RE: Porkette 2006/04/17 11:42:28 (permalink)
    I've heard of/seen this type of product as Boston butt, daisy roll, picnic, etc. Usually a water-cured "smoked" shoulder roll that can be roasted, but IMO benefits from simmering or braising.
    #12
    plb
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    RE: Porkette 2006/04/17 12:40:51 (permalink)
    Picnic usually means the whole, bone in, smoked front leg of the pig. I think "Porkette" is probably just a propriety name for a smoked, boneless, butt end of what would be a picnic.
    #13
    Ashphalt
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    RE: Porkette 2006/04/17 13:10:30 (permalink)
    Yes, picnic is usually bone-in, whole leg or shoulder portion. I've also seen boneless rolls sold as boneless picnic, picnic roll, boneless shoulder, or just picnic. Varies not only by region and butcher but by processor. Porkette is a processor's mark or brand. I sometimes bought them when I lived in NYC and while the cure was slightly different (as every processor's is) they were the same product as what used to be sold in New England as Daisy Roll.
    #14
    jillyc1222
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    RE: Porkette 2008/04/07 13:52:01 (permalink)

    I live in California and right about now I would give my eye teeth for a "porkette". I was raised in Ohio(Cleveland) and there it is called cottage ham. It is sweet and delicious similar to canadian bacon. My mom uses it in New England Boiled dinner. Throw it in a pot with some cabbage, potatoes, and carrots. Excellent. She makes it for me every time I come to visit. I ask for it in the stores here and they look like I'm crazy. Then again, they don't know what a ladylock (creme horn) is either!

    #15
    MiamiDon
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    RE: Porkette 2008/04/07 14:49:58 (permalink)
    quote:
    Originally posted by jillyc1222


    I live in California and right about now I would give my eye teeth for a "porkette". I was raised in Ohio(Cleveland) and there it is called cottage ham. It is sweet and delicious similar to canadian bacon. My mom uses it in New England Boiled dinner. Throw it in a pot with some cabbage, potatoes, and carrots. Excellent. She makes it for me every time I come to visit. I ask for it in the stores here and they look like I'm crazy. Then again, they don't know what a ladylock (creme horn) is either!




    That's the way I was taught to use them. Just put it in a pot with some vegetables and water, and simmer until the vegetables are done.
    #16
    ayersian
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    RE: Porkette 2008/04/07 15:06:54 (permalink)
    Adjudicator, did you say "porchetta"? This is a beauty from my recent trip to Rome, Italy... Chris
    #17
    tiki
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    RE: Porkette 2008/04/07 16:10:21 (permalink)
    quote:
    Originally posted by ayersian

    Adjudicator, did you say "porchetta"? This is a beauty from my recent trip to Rome, Italy... Chris



    Thats FABULOUS !!!!!
    #18
    mikez629
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    RE: Porkette 2008/04/07 16:17:35 (permalink)
    That thing is soooo dry-would choke trying to get that down. Why does everybody over cook pork?-Even dry pork has a great flavor-multiply the flavor by 10 when its cooked properly.
    #19
    Sundancer7
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    RE: Porkette 2008/04/07 17:57:58 (permalink)
    quote:
    Originally posted by Ashphalt

    Yes, picnic is usually bone-in, whole leg or shoulder portion. I've also seen boneless rolls sold as boneless picnic, picnic roll, boneless shoulder, or just picnic. Varies not only by region and butcher but by processor. Porkette is a processor's mark or brand. I sometimes bought them when I lived in NYC and while the cure was slightly different (as every processor's is) they were the same product as what used to be sold in New England as Daisy Roll.


    I cooked one yesterday low and slow at 225F and I was dissapointed At that temp, it was tough and I put out on the deck for the crows and whatever.

    It was bone it and it may have been me but regardless,I will not do it again.

    Paul E. Smith
    Knoxville, TN
    #20
    chewingthefat
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    RE: Porkette 2008/04/07 18:13:56 (permalink)
    Pork Loin like that needs to be pulled off heat at 140-145 internal, tops! Were talking drop dead juicy.
    #21
    zzzdee123
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    Re:Porkette 2013/03/23 02:06:46 (permalink)
    My mother always cooked a Porkette with cabbage and potatoes.  Especially on St. Patricks day. She would boil it.  When I married I cooked it the same way for years. Had no trouble finding it until two years ago.  Last year I bought a smoked butt as it was the closest I could get to it.  This year when I asked for a  porkette the butchers in Publix and Sweetbay Fl. did not know what I was talking about.  Guess I will have to find a butcher that sells it. I love the combination of Porkette with cabbage.  Glad to have found someone on line that heard about porkette.  lol
    #22
    agnesrob
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    Re:Porkette 2013/03/23 08:23:36 (permalink)
    I grew up eating these too. My mom would either make it with cabbage or kale.
    #23
    CCinNJ
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    Re:Porkette 2013/03/23 10:27:29 (permalink)
    Same here Agnes. . Porkette...cabbage...potatoes (it was potatoes with everything).

    Porkette has always been popular in New Jersey.
    #24
    chewingthefat
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    RE: Porkette 2013/03/23 12:48:12 (permalink)
    jillyc1222

    I live in California and right about now I would give my eye teeth for a "porkette". I was raised in Ohio(Cleveland) and there it is called cottage ham. It is sweet and delicious similar to canadian bacon. My mom uses it in New England Boiled dinner. Throw it in a pot with some cabbage, potatoes, and carrots. Excellent. She makes it for me every time I come to visit. I ask for it in the stores here and they look like I'm crazy. Then again, they don't know what a ladylock (creme horn) is either!

    You can get a boneless Pork Butt or as referred to here as a "Porkette", at any Costco!

    #25
    chewingthefat
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    RE: Porkette 2013/03/23 12:53:52 (permalink)
    Sundancer7

    [id="quote"]quote: Originally posted by Ashphalt

    Yes, picnic is usually bone-in, whole leg or shoulder portion. I've also seen boneless rolls sold as boneless picnic, picnic roll, boneless shoulder, or just picnic. Varies not only by region and butcher but by processor. Porkette is a processor's mark or brand. I sometimes bought them when I lived in NYC and while the cure was slightly different (as every processor's is) they were the same product as what used to be sold in New England as Daisy Roll.


    I cooked one yesterday low and slow at 225F and I was dissapointed At that temp, it was tough and I put out on the deck for the crows and whatever.

    It was bone it and it may have been me but regardless,I will not do it again.

    Paul E. Smith
    Knoxville, TN

    Paul you need an internal temp of 195, let it rest, it will melt in your mouth...It takes about 14 hrs at 210 for a 10-12 lb. pork butt. I assume your smoking it.
    #26
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