I Picked up 2 of these bad boys. Anyone ever made this?
I Picked up 2 of these bad boys. Anyone ever made this?
by Parking_Balance_470
6 Comments
Hendrix1967
Yes. They are amazing. The meat tastes faintly of black licorice, (in a good way) because the pigs are fed a diet of acorns. I smoked mine for a bit with pecan, then finished in a pan using just salt, pepper and a slice of lemon at the end. Fucking delicious. It made me buy a rack of ribs which were life changing. Enjoy!
Chefben35
Absolutely beautiful meat. I personally prefer this cooked to medium- with the protein set in the middle but still plenty of pink. It’s very rich, so an acidic sauce works well- chimmichuri or just a pan sauce made with sherry vinegar and a little grain mustard.
Rimworldjobs
My favorite type of pork.
paradiseislands
I used to cook this every day in Spanish restaurants. We cooked it on the plancha but a skillet is fine. Medium heat and move it every minute or so. Traditionally this is cooked so the fat on the outside goes crispy like bacon and the middle is warmed to body temperature (essentially uncooked or ‘blue’). Like this you get the full range of flavours and textures and it melts in your mouth. Serve with a sprinkling of maldon salt and drizzle of good olive oil. It is one of the best meats in the world and additional flavours and sauces will ruin it.
6 Comments
Yes. They are amazing. The meat tastes faintly of black licorice, (in a good way) because the pigs are fed a diet of acorns. I smoked mine for a bit with pecan, then finished in a pan using just salt, pepper and a slice of lemon at the end. Fucking delicious. It made me buy a rack of ribs which were life changing. Enjoy!
Absolutely beautiful meat. I personally prefer this cooked to medium- with the protein set in the middle but still plenty of pink. It’s very rich, so an acidic sauce works well- chimmichuri or just a pan sauce made with sherry vinegar and a little grain mustard.
My favorite type of pork.
I used to cook this every day in Spanish restaurants. We cooked it on the plancha but a skillet is fine. Medium heat and move it every minute or so. Traditionally this is cooked so the fat on the outside goes crispy like bacon and the middle is warmed to body temperature (essentially uncooked or ‘blue’). Like this you get the full range of flavours and textures and it melts in your mouth. Serve with a sprinkling of maldon salt and drizzle of good olive oil. It is one of the best meats in the world and additional flavours and sauces will ruin it.
At what $40lb I just can’t bring myself to do it.
OP where did you get these?