I’ve had Duroc, Berkshire/Kurobuta, and Cheshire, in addition to the Hatfield (brand, not breed) pork my local supermarket sells. I’ve only had ribs, but I think you can extrapolate to butts/shoulder roasts.
Honestly, they’re all pretty good. The Kurobuta from SRF is delicious, but the racks are very small and I got lots of shiners; I wouldn’t buy them again. The Duroc and Cheshire are both great. I prefer the Cheshire, but there is probably a recency bias; if the last ribs I ate were Duroc, I might prefer them. But the Cheshires are larger, and cheaper.
IMO the Hatfield brand pork I get from Wegman’s is a bargain, 80% as good as heritage breeds for much less $$. Hatfield is probably Yorkshires, but no one asked.
All that being said, if Wegman’s had Duroc I’d probably buy it. What the heck, y’know?
Been wanting to try some Iberico pork from Spain for quite some time. I usually covet the cooks that Henrik does when he smokes a cut from one of these world renowned pigs. Whenever I got the urge to follow suit, I'd look at the price and felt it was a little too steep for my budget. This time; however, I caught a sale at an on
A statewide chain grocery opened a stand alone meat market here in central iowa. I'm now able to get some cuts you don't normally see in the small store in my hometown, like flank, brisket, skirt, tri-tip, side ribs, etc, even wagyu.
but, I noticed that most of their pork is labeled as Duroc pork, I can't remember if it carried an additional "certified" or not.
have you guys seen this, is it just a marketing trick, playing on "certified angus beef"?
I grew up on a hog farm, and we had durocs from time to time, but I don't recall them being prized as something special.
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