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

Author
scrumptiouschef
Double Cheeseburger
  • Total Posts : 697
  • Joined: 2005/10/05 00:24:00
  • Location: New Orleans, Louisiana
  • Status: offline
2013/01/19 12:31:49 (permalink)

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.
#1

12 Replies Related Threads

    Jump to:
    © 2014 APG vNext Trial Version 5.1