Advice Please: Heritage Pork Cooking: "Large Black" aka Cornwall, Devon, and Lop-eared Bl

I've contracted with a local farm to purchase a variety of cuts off their "Large Black" hog stock. This breed also goes by the names Cornwall, Devon, and Lop-eared Black.
 
I have full access to a professional kitchen with all normal implements as well as a sous vide that can accommodate a 10lb shoulder.
 
I'm getting bellies, shoulders and loins.
 
Any advice from a roadfooder who's worked with this specific breed of pork would be most appreciated.

I venture a guess that a Pig is a Pig no matter how you slice it!
The quality might be better but the cooking methodology must be pretty much the same.

The Large Black hog is Big, it will weigh  600 to 800 lbs. We just processed two pigs that weigh 250 ea. with the size being this large, the loins s/b nice size.
 
Pork belly + Pork loin = Porchetta
 
Bone in pork chops dbl cut brined in apple brine over night, grilled and basted with apple juice.........melt in your mouth goodness
 
6 rib or what ever size is needed for a stuffed bone in pork loin...........cut a pocket in each chop stuff with apple stuffing and roast in te oven........ask that they cut off the chine and feather bones so you can cut through and servea stuffed pork chop to each person....this would be like a crown roast only your stuffing each pork chop.
 
Marinated Pork loin, seasoned and grilled
 
Pork loin can be cut into 1 1/2' chops and pounded into pork cutlets, served with brown gravy,,,like a schnitzel
 
Pork Shoulder, we use the pork shoulder and Butt for Carnitas............can also be cut up for a many other Mexican entrees
 
 
 
 
 

Thanks for all the tips. Figured there had to be at least one Large Black heritage pork expert in our community. Definitely doing a porchetta, curing one belly for bacon, then slicing the belly into "bacon steaks" giving them the sous vide then finishing them on a flame grill.
 
One shoulder will be cubed and made into Chile Colorado, we also got the go ahead on getting all the offal so we're going to offer a special offal po boy menu. The liver will go into a mammoth batch of boudin.
 
Really excited to be working with the Large Black, research indicates it's one of the finer breeds.

pnwchef


The Large Black hog is Big, it will weigh  600 to 800 lbs. We just processed two pigs that weigh 250 ea. with the size being this large, the loins s/b nice size.

Pork belly + Pork loin = Porchetta

Bone in pork chops dbl cut brined in apple brine over night, grilled and basted with apple juice.........melt in your mouth goodness

6 rib or what ever size is needed for a stuffed bone in pork loin...........cut a pocket in each chop stuff with apple stuffing and roast in te oven........ask that they cut off the chine and feather bones so you can cut through and servea stuffed pork chop to each person....this would be like a crown roast only your stuffing each pork chop.

Marinated Pork loin, seasoned and grilled

Pork loin can be cut into 1 1/2' chops and pounded into pork cutlets, served with brown gravy,,,like a schnitzel

Pork Shoulder, we use the pork shoulder and Butt for Carnitas............can also be cut up for a many other Mexican entrees

I'm Chewingthefat and I approve of this statement!
Paid for by the National Hog Growers Association.

scrumptiouschef


Thanks for all the tips. Figured there had to be at least one Large Black heritage pork expert in our community. Definitely doing a porchetta, curing one belly for bacon, then slicing the belly into "bacon steaks" giving them the sous vide then finishing them on a flame grill.

One shoulder will be cubed and made into Chile Colorado, we also got the go ahead on getting all the offal so we're going to offer a special offal po boy menu. The liver will go into a mammoth batch of boudin.

Really excited to be working with the Large Black, research indicates it's one of the finer breeds.

Great idea on the Chili Colorado.................. not saying it has to be for this time.I like the idea of Carnitas, caramelized under the broiler, put on a speciality roll, with Smoked ham, mustard, Pickle slices, Swiss cheese then grilled  to make Cuban Sandwich............Good luck with you Pork project....................pnwc

chewingthefat

pnwchef


The Large Black hog is Big, it will weigh  600 to 800 lbs. We just processed two pigs that weigh 250 ea. with the size being this large, the loins s/b nice size.

Pork belly + Pork loin = Porchetta

Bone in pork chops dbl cut brined in apple brine over night, grilled and basted with apple juice.........melt in your mouth goodness

6 rib or what ever size is needed for a stuffed bone in pork loin...........cut a pocket in each chop stuff with apple stuffing and roast in te oven........ask that they cut off the chine and feather bones so you can cut through and servea stuffed pork chop to each person....this would be like a crown roast only your stuffing each pork chop.

Marinated Pork loin, seasoned and grilled

Pork loin can be cut into 1 1/2' chops and pounded into pork cutlets, served with brown gravy,,,like a schnitzel

Pork Shoulder, we use the pork shoulder and Butt for Carnitas............can also be cut up for a many other Mexican entrees

I'm Chewingthefat and I approve of this statement!
Paid for by the National Hog Growers Association.

Chewy, coming from the President of the National Bacon eaters association, I am honored............

Here's the menu for the food party we threw this past weekend. thanks for all the suggestions y'all. We sold out of food in about 2 hours

Bacon Steak (cured & smoked heritage pork belly, confit w/duck fat) pork demi glace, chicharron gremolata (hog dust,parsley, garlic,lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread

Porchetta (heritage pork belly,handmade chorizo,roasted) pork demi glace, chicharron gremolata (hog dust,parsley, garlic, lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread

Pork Loin (heritage pork-sous vide,cast iron) pork demi glace, chicharron gremolata (hog dust,parsley,garlic,lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread

Pork Shoulder Steak (heritage pork-sous vide,cast iron) pork demi glace, chicharron gremolata (hog dust,parsley, garlic,lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread

Chile Colorado (heritage pork,pork stock,red chiles,masa,garlic,hominy) totopos

Boudin Sausage (pork, beef, green onion,jalapeno,rice) crackers

Holy PIG!!!  That is an awesome menu! 

I wish I knew of a butcher/grocer in Dallas that sell the above mentioned heritage pig cuts. I'm tired of eating factory raised "skinny" pig.

Not as a chef but as a pork loving eater, that's my biggest complaint. Pork from the store is too lean!

scrumptiouschef


Here's the menu for the food party we threw this past weekend. thanks for all the suggestions y'all. We sold out of food in about 2 hours

Bacon Steak (cured & smoked heritage pork belly, confit w/duck fat) pork demi glace, chicharron gremolata (hog dust,parsley, garlic,lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread

Porchetta (heritage pork belly,handmade chorizo,roasted) pork demi glace, chicharron gremolata (hog dust,parsley, garlic, lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread

Pork Loin (heritage pork-sous vide,cast iron) pork demi glace, chicharron gremolata (hog dust,parsley,garlic,lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread

Pork Shoulder Steak (heritage pork-sous vide,cast iron) pork demi glace, chicharron gremolata (hog dust,parsley, garlic,lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread

Chile Colorado (heritage pork,pork stock,red chiles,masa,garlic,hominy) totopos

Boudin Sausage (pork, beef, green onion,jalapeno,rice) crackers

 
Glad to see you didn't go to much trouble!

It's tough to make your name here in Austin. If you're not pulling 12 hour days and writing intense menus you'll just get ignored. We fed about 200 ppl so we managed to get a good crowd.