[DuckFat]

Originally Posted by MaryB

My main point was to make sure you cook pork to around 145 internal. That won't dry it out. I don't think you could get me to eat rare pork no matter where it came from. CAFO pork tastes nasty to me and I try to avoid it when possible.

I Agree Mary. This year I have been driving a ways on a pork run to pick up Berkshire pork shoulders. The last time I was over that way one of the markets I hit had boar shoulders (farm raised) for $9.99# but they were already sold out. After getting used to the Berkshire pork the run of the mill CAFO stuff is like eating tasteless pulp.
Since we are already on the pig topic has any one else tried the Duroc ham by Bruce Aidells at Costco?
Good stuff.

[pullmanpair]

I'm interested to know if someone can describe how Berkshire tastes and cooks compared to a Duroc or Hampshire? Now I need to find a local swine grower, especially with all the Pietrain introduced into commercial producing in the last decade...

[fooodin]

Hi!!!

Amazed to be aware of this fantastic recipe which i had never been heard before.
It is a fantastic recipe. i want to try this recipe but i have one problem i want to get information about few of its ingredients.
Can you help me? If yes, then please tell me what exactly Greek yogurt is? I am a food reviewer and i enjoy confronting with new recipes and i want to add this recipe to my list list of favorites.

Thanks for telling me this recipe.

Neha Sood
Food Reviewer

Originally Posted by bughut

I'm making an eclectic meal for about 10-12 tomorrow night. Multi national and probarbly more suited to a BBQ. But I've really got to start using what i have in the freezer instead of constantly buying stuff. It needs defrosting before christmas anyway to make way for all the pre cooked stuff.

Menu is chicken wings Spicy, oven baked, with a cornmeal crust
Bokwurst sausage.
sticky ribs
wild boar meat balls
Wholemeal cous cous mixed with roast veg - courgette/aubergine/red onion and peppers. served with a rich tomato and pepper sauce (chunky and rustic)
Kubze flatbreads
Greek salad
Very hot onion and tomato salsa
Greek yogurt

Mixed fruit pavlova

Shropshire blue cheese, Somerset brie, Scottish cheddar and oatcakes, homemade indian orange chutney.

Too late obviously to ask for advice on the menu, but I've spent a lot of time online trying to find a recipe for minced haunch of wild boar. Our local farmers market has started selling all wild boar cuts and all i've tasted is the sausages...Lovely. Very rich and lots of flavour. I reckon boar will take a highly spiced recipe across the board. Does anyone know if the same rule applies to Wild boar as with pork. In that, one can grill every part of the beast. Or do parts of it need long slow cooking?

[DuckFat]

Originally Posted by pullmanpair

I'm interested to know if someone can describe how Berkshire tastes and cooks compared to a Duroc or Hampshire?

I have not tried a Hampshire but Berkshire shoulders to me are like prime beef. It is full of fat and very rich. The Duroc I have tried is a bit leaner than the berkshire with a more firm flesh. Both are light years ahead of CAFO pork in flavor and fat content.

[boar_d_laze]

Originally Posted by fooodin

Can you help me? If yes, then please tell me what exactly Greek yogurt is? I am a food reviewer and i enjoy confronting with new recipes and i want to add this recipe to my list list of favorites.

Neha,

You've found the wrong thread to post your request; it would have been better in its own. But don't worry, we won't torture you or exact revenge.

"Greek yogurt" is ordinary, whole milk yogurt which has been partially drained in order to thicken it to a stiffer, custard-like consistency. Because there's less water, it packs a bit more tang than ordinary yogurt.

Hope this helps and hope you find it,
BDL

[fooodin]

Hello!!!

Thanks so much for your help. Yah, i realized that i had posted this thread in a wrong section.
But it's really nice on your part that u had spent your precious time in answering my query.

Nice talking to you.. thanks again..
Hope to be in contact with you in the future to have othervaluable information from you guys in this amazing forum.

Neha Sood

[cyberdoc]

Pork from whatever source, should be thoroughly cooked.

[pullmanpair]

Originally Posted by DuckFat

I have not tried a Hampshire but Berkshire shoulders to me are like prime beef.

My family raised primarily Duroc, but the few occasions we had Hampshire I recall it being more lean (and though my mom is a good cook, that equated to dry and chewy). They grew a bit faster and larger, which might explain the tendency toward lean meat... Now I want sweet and sour pork...