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

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scrumptiouschef

  • Total Posts: 641
  • Joined: 10/5/2005
  • Location: austin, TX
Advice Please: Heritage Pork Cooking: "Large Black" aka Cornwall, Devon, and Lop-eared Bl Sat, 01/19/13 12:31 PM (permalink)
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.
 
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