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I stopped by my local butcher shop to pick up some ribs. The butcher explained to me that this is a heritage breed originally from Tuscany. Turns out one of the owners breeds them and they sell around now and late summer. I plan on smoking the ribs tomorrow. And will post pics and report on how the come out.
Has anyone tried these?
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Last edited by Rob whatever; February 5, 2022, 03:43 PM.
I have tried a few breeds. To me though it boils down to 3 that I actually use and or are worth their cost; in order of most expensive to least: Berkshire, commodity, and Piney Woods Rooter. Tried mangalitsa, red waddle, and duroc. Let me know how these turn out.
The ribs were awesome. This breed has a lot of fat and they were the juiciest ribs I’ve made. They were also done in 3.5 hours. I brook them down into St. Louis cut and cooked the rib tips at the same time. The rib tips ere down in 2.5 hours, swimming with rendered fat. Really good flavor.
I picked up a a chunk of shoulder from the same breed today. The butcher told me they only sell it a few times a year, because they get so much more fat than meat from the breed it isn’t efficient.
There are only two producers. The one that the butcher owns is a farm in Iowa. My butcher is called Kettle Range in Milwaukee. Not sure if they ship or not.
I shop at Kettle Range often. Haven't seen these yet. Probably a timing thing as you said they only have them twice a year. I'll call there today to see if they have them based on your positive review!
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