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.