The firmness of the fat is not the breed but the feed the pig ate. The primary feature of Berkshires is that they tend to have more marbling in the muscle. This is important since flavor comes largely from the fat. The flavor of the fat in turn comes primarily from what the pig ate in the last two weeks to a month of its life.
I'm a bit versed in this topic since I breed, raise and sell all natural pastured pork (another step up from organic) to our customers weekly from our small family farm.
The firmness of the fat is not the breed but the feed the pig ate. The primary feature of Berkshires is that they tend to have more marbling in the muscle. This is important since flavor comes largely from the fat. The flavor of the fat in turn comes primarily from what the pig ate in the last two weeks to a month of its life.
I'm a bit versed in this topic since I breed, raise and sell all natural pastured pork (another step up from organic) to our customers weekly from our small family farm.
In today's world their is nothing truly organic. Contamination is everywhere. The main difference between organic and non organic is the cost of the license and the ability to charge three times as much as the non organic products.
first thing i notice , female pork
doel89 1 month ago
Anyone know what brand knife he is using?
xvzxvzxvzx 2 months ago
I feel like a pork chop for my tea tonight
Iwantitthatwayred 2 months ago
It's a shame that more people don't eat the head. The people who do know it is some of the best food on the animal!
no2religions 4 months ago
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The firmness of the fat is not the breed but the feed the pig ate. The primary feature of Berkshires is that they tend to have more marbling in the muscle. This is important since flavor comes largely from the fat. The flavor of the fat in turn comes primarily from what the pig ate in the last two weeks to a month of its life.
I'm a bit versed in this topic since I breed, raise and sell all natural pastured pork (another step up from organic) to our customers weekly from our small family farm.
pubwvj 5 months ago
The firmness of the fat is not the breed but the feed the pig ate. The primary feature of Berkshires is that they tend to have more marbling in the muscle. This is important since flavor comes largely from the fat. The flavor of the fat in turn comes primarily from what the pig ate in the last two weeks to a month of its life.
I'm a bit versed in this topic since I breed, raise and sell all natural pastured pork (another step up from organic) to our customers weekly from our small family farm.
pubwvj 5 months ago
You do great work, I have got to get me one of those tables!
MrDanrob62 5 months ago
Thanks for the vid, very thorough and well made. This will help greatly when I start hunting hogs next year.
wallsleee 9 months ago
his good explanations might inspire **s*** to eat it
BankaiZangetsuTensa 9 months ago
Great job. I really admire your skill and knowledge. Keep it up! Thanks for taking the time to make and post this video.
gregoryeggory 11 months ago
reminds me of the philippines :\
BayWolf00 1 year ago 3
The whole animal? wheres the head and stuff?
Videodownloader01 1 year ago
@Videodownloader01 it fell off, they just don't make them like they used to.
alderaforall 1 year ago
After butchering the pig do you sell the badge and gun on Ebay?
kuei1248 1 year ago
Excellent videos. Thank you. Just saved a load of time processing the second half of my latest pig. Looking forward to the ribs already.
alexwriting 2 years ago
Great video's. I will have to drop by there shop some time when I am in the city to chat and by some cuts
repoman020760 2 years ago
In today's world their is nothing truly organic. Contamination is everywhere. The main difference between organic and non organic is the cost of the license and the ability to charge three times as much as the non organic products.
oden010 2 years ago
It's mostly a difference in what they are fed, how they are treated, and how they live outside rather than in pens.
legourmettv 2 years ago 4
Whats the major difference in organic pork and regular pork?
mac777daddy 2 years ago
Thank you legourmet tv. I live in spain with my family and I buy 1/2 pigs at a time, it's so much cheaper. This is so helpfull and interesting.
flyingace2b 2 years ago
but there is no 'butchering' at all....
eduaaraujo 2 years ago
why is he referring to the meat as his? "my loin, my belly, this is my leaf fat"
BOOSHBOYDOM 2 years ago
@BOOSHBOYDOM Because he bought it.
Widmerpool99 2 years ago
Great upload very interesting, people should know more about what they eat!!
phoenix1916 2 years ago 2
Lot's more to come on this, Dave works his way through most of the most popular cuts.
legourmettv 3 years ago
great presentation for the carnivore in us all.
pig's rule!
teflonmagnet 3 years ago