Best heritage breed pork for showing off and making an impression??

[realdocBBQ]

Ok, I want to impress - got some family coming from out of the country to visit, we're sending THREE of our shared kids off to colleges (my son, 2 nieces, who have both lived with us for college). Two going off to Oklahoma State, one going to TAIWAN for a Master's degree.

I want to do some heritage pork cooks - what's your recommendation for best heritage breed to show off? I've done a Duroc ham once - meh. Didn't notice anything special, but a ham may not be the best choice. I've done a couple of racks of *Cheshire* <edit> Oops, Berkshire </edit> ribs, we did a side-by-side with commodity ribs and only S&P to really taste the difference. It was identifiable, but worth the money? I dunno... it was good, though.

But this time, I'm thinking I'm going to do some bacon ribs if I can find a good heritage breed bacon rib available in the next 2 weeks. What's your vote, if I have a choice? Berkshire, Cheshire, Duroc, maybe IBERICO??? I'd love to find some... but the bone in pork belly cut is really hard to find as it is already.

I've also got some beef dino ribs I think I'm going to turn into pastrami ribs one weekend, which should be phenomenal.

[STEbbq]

Troutman says iberico.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/porknography-ribs-pulled-pork-ham-etc/1003470-iberico-pork-ribs-do-they-stand-the-test

[texastweeter]

I'd throw red wattle in the mix for sure

[realdocBBQ]

Huh? Gonna need to Google that one...

[Angryfish]

Funny you should ask about Iberico pork. I just ordered some from Campo Grande. They do indeed call it the Wagu of pork, and for good reason!
I need to do a write up on the box I received.
I just cooked the Presa steak (shoulder). 1.5lb.
The whole experience was out of this world.
Exceptionally tender and juicy.
S&P only just before cooking at 225-235 on the Kamado with a light kiss of smoke. Then a hot sear on the kettle for color and flavor.
It was confusing to know you were eating pork because it did not look like pork nor taste like the pork we are used to. Mild and subtle flavors.
The fat does indeed melt between your fingers.
The cost is impressive especially when ordering from here due to the extra $30.00 on shipping costs!
there are four more cuts that came in the box that I am dying to try.

Here is the website:

https://eatcampogrande.com/

Enjoy the pictures.

Ken

[realdocBBQ]

You are correct, feeding a crowd with Iberico is probably a bit cost prohibitive. There will be at least 7 of us eating these meals, so I do need to factor that in.

[Troutman]

Despite the fact that I love Iberico and other European breeds like Mangalista, they definitely have a distinct flavor difference from our domestic breeds. A lot oilier due to the wagyu like fat content and the fact that there is less meat on the bone, does not, in my opinion, make them a good choice in this instance. Plus, you'd spend a fortune trying to feed a larger group.

Here in Texas we have an abundance of Duroc, Berkshire and the cross between the two. To me both offer excellent flavor and meatiness. Try to source some tomahawk chops, I believe purveyors like Compart Duroc and even Wild Fork have excellent products.

Berkshire Tomahawks

[mnavarre]

Iberico. I cooked a Campo Grande Coppa a few months ago. Absolutely phenomenal, like "oh my god, I've never actually had pork before". Just ridiculous. And not really that expensive, it was about $50 for a 2.5 lb. Coppa, and we got several meals out of it.

Much recommend.









Really gonna have to do that again soon.