Three Four Pound Half Boston Butts: Duroc, Berkshire, Red
Wattle.
In February 2011, the Heritage Team drove out of Kansas City though
a blizzard, into deep farm country. Our mission: visiting the farms
where the livestock we sell to you every week is bred and raised in
impeccable conditions by men and women whose commitment to
excellence is what makes our business possible.
We met with Larry Sorell on the Lazy S Farm, a classic Kansas farm
where Larry produces Red Wattles, Gloucestershire Old Spots,
Six-Spotted Berkshires and Mule Foots. The Red Wattle, is a rich
fatty pig, absolutely superb for roasting or braising. Larry is
seriously ramping up his Gloucestershires, an old English breed
much celebrated for its flavor profile, and delicious milky
fat.
At Craig Good's spread, we visited with dozens of his purebred
Duroc pigs. They are handsome animals of a beautiful rust color,
smooth coats, and expressive faces. These purebred Durocs are
beloved among chefs especially for the delicious belly meat, a
perfect ratio of fat to meat. The flavor of these pigs is unctuous
and porky without being greasy. Craig is also moving into breeding
the Gloucestershire Old Spots, and it was our great pleasure to see
dozens of tiny, scampering, squealing, black-spotted piglets!
Also featured are Butts from Berkshires raised on Newman Farm or
Holthaus Farm - both Certified Humane. Berkshire meat is elegant,
luscious and smooth. Some argue it is the king of Heritage Breeds.
The streaks of fat that run through Berkshire meat give it a round
and buttery flavor that melts on the tongue.
The Boston Butt is cut from the shoulder, and is a richly marbled,
juicy piece of meat that is perfect for smoking, slow-roasting, or
braising. The Variety Pack allows you to decide which breed
produces your favorite meal. This is an unusual opportunity to get
all three in one order.
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