I've been eating pork chops for years and I like them cooked in a
variety of ways. Last night we had the best ever pork chops, bar none.

There was a franchise store called The Meat Store, but it is now an
independent store in Avon CT called, the Avon Meat Market. I pass by it
a couple of times a year as it is about 65 miles from me.

The first time there we bought a few things and I noticed, but did not
buy Berkshire pork chops. Last week we went by the store and stopped
again. This time I bought a couple of the chops.

The chops are about 1" thick, nicely trimmed, just a thin bit of fat. I
seasoned them with just salt, pepper, garlic. Seared them in a pan and
finished them in the oven. They were tender, tasty, and well worth the
$9.99 price per pound. Yes, I'll buy them again!

On 2014-12-09 11:08 AM, Ed Pawlowski wrote:

> The chops are about 1" thick, nicely trimmed, just a thin bit of fat. I
> seasoned them with just salt, pepper, garlic. Seared them in a pan and
> finished them in the oven. They were tender, tasty, and well worth the
> $9.99 price per pound. Yes, I'll buy them again!


I always get my pork from the Dutch butcher in town. My preference it
basically the same as yours. I sprinkle them with salt, pepper and a
little bit of granulated garlic and let them sit for a half or or so.
Then I grill them on the gas BBQ or do them in the house in the grill
pan. I get them a little thinner than your 1" chops so I have never had
to finish them off in the oven. I have had pork chops many different
ways buy have settled in this.

I never buy pork in the grocery store. Too many disappointments.

On Tue, 09 Dec 2014 11:08:40 -0500, Ed Pawlowski > wrote:

> I've been eating pork chops for years and I like them cooked in a
> variety of ways. Last night we had the best ever pork chops, bar none.
>
> There was a franchise store called The Meat Store, but it is now an
> independent store in Avon CT called, the Avon Meat Market. I pass by it
> a couple of times a year as it is about 65 miles from me.
>
> The first time there we bought a few things and I noticed, but did not
> buy Berkshire pork chops. Last week we went by the store and stopped
> again. This time I bought a couple of the chops.
>
> The chops are about 1" thick, nicely trimmed, just a thin bit of fat. I
> seasoned them with just salt, pepper, garlic. Seared them in a pan and
> finished them in the oven. They were tender, tasty, and well worth the
> $9.99 price per pound. Yes, I'll buy them again!

Jealous! I wish I could buy Berkshire on a regular basis. Several
years ago, I purchased Berkshire from one of the pricier butcher shops
in town (owned by a chef and I see a constant flow of "the trade",
probably caterers when I'm in there). Those were, hands down, the
best pork chops I'd ever cooked, cost me at least $15 lb (if not more)
and they haven't carried Berkshire since.... or at least as far as the
counter people know. They can only tell me what farm raised the pig,
not the breed.

--
A kitchen without a cook is just a room

On 09/12/2014 9:08 AM, Ed Pawlowski wrote:
> I've been eating pork chops for years and I like them cooked in a
> variety of ways. Last night we had the best ever pork chops, bar none.
>
> There was a franchise store called The Meat Store, but it is now an
> independent store in Avon CT called, the Avon Meat Market. I pass by it
> a couple of times a year as it is about 65 miles from me.
>
> The first time there we bought a few things and I noticed, but did not
> buy Berkshire pork chops. Last week we went by the store and stopped
> again. This time I bought a couple of the chops.
>
> The chops are about 1" thick, nicely trimmed, just a thin bit of fat. I
> seasoned them with just salt, pepper, garlic. Seared them in a pan and
> finished them in the oven. They were tender, tasty, and well worth the
> $9.99 price per pound. Yes, I'll buy them again!

A couple of years ago I ordered a pork chop in a local bistro. It was
very lean but so tender that I thought it must have been cooked sous
vide, but it hadn't. It couldn't have come from a similar source to lean
supermarket chops, which IME are generally tough unless subjected to
long, slow cooking.
Graham

On 12/9/2014 11:21 AM, graham wrote:
> On 09/12/2014 9:08 AM, Ed Pawlowski wrote:
>> I've been eating pork chops for years and I like them cooked in a
>> variety of ways. Last night we had the best ever pork chops, bar none.
>>
>> There was a franchise store called The Meat Store, but it is now an
>> independent store in Avon CT called, the Avon Meat Market. I pass by it
>> a couple of times a year as it is about 65 miles from me.
>>
>> The first time there we bought a few things and I noticed, but did not
>> buy Berkshire pork chops. Last week we went by the store and stopped
>> again. This time I bought a couple of the chops.
>>
>> The chops are about 1" thick, nicely trimmed, just a thin bit of fat. I
>> seasoned them with just salt, pepper, garlic. Seared them in a pan and
>> finished them in the oven. They were tender, tasty, and well worth the
>> $9.99 price per pound. Yes, I'll buy them again!
>
> A couple of years ago I ordered a pork chop in a local bistro. It was
> very lean but so tender that I thought it must have been cooked sous
> vide, but it hadn't. It couldn't have come from a similar source to lean
> supermarket chops, which IME are generally tough unless subjected to
> long, slow cooking.
> Graham

Fried pork chops are getting popular in my town. These days, I like to
season liberally and dredge in flour. Then it's fried in a good amount
of oil turning several times. If it's thick chops, I'll turn down the
heat slightly and cover and it go for a few minutes, turning it a couple
of times. If it's thinner chops, it'll be good to go.

The important part is to not fry it all to hell. Just until the meat
loses it's pinkness - or slightly before. This sure ain't your mom's
pork chops.

On 12/9/2014 11:08 AM, Ed Pawlowski wrote:
> I've been eating pork chops for years and I like them cooked in a
> variety of ways. Last night we had the best ever pork chops, bar none.
>
> There was a franchise store called The Meat Store, but it is now an
> independent store in Avon CT called, the Avon Meat Market. I pass by it
> a couple of times a year as it is about 65 miles from me.
>
> The first time there we bought a few things and I noticed, but did not
> buy Berkshire pork chops. Last week we went by the store and stopped
> again. This time I bought a couple of the chops.

Good move.

> The chops are about 1" thick, nicely trimmed, just a thin bit of fat. I
> seasoned them with just salt, pepper, garlic. Seared them in a pan and
> finished them in the oven. They were tender, tasty, and well worth the
> $9.99 price per pound. Yes, I'll buy them again!

We stopped at a butcher in my town, I'd heard of it many times
but I never drove over there to check them out. Talk about
no frills, I half expected to see sawdust on the floor. We
didn't buy much but we got a couple of pork chops. These were
the pork chops I remember from years ago. Awesome. I'd buy
them again in a heartbeat, they were worth every penny.

Don't get me wrong, I don't think they were Berkshire. Can't imagine
how great those would be.

nancy

On 2014-12-09 4:21 PM, graham wrote:

> A couple of years ago I ordered a pork chop in a local bistro. It was
> very lean but so tender that I thought it must have been cooked sous
> vide, but it hadn't. It couldn't have come from a similar source to lean
> supermarket chops, which IME are generally tough unless subjected to
> long, slow cooking.
>

We had a lot of pork when I was a kid and I always liked it. I
preferred roast pork to roast beef, partly because my mother cooked it
way too long. Years ago I all but stopped buying pork because it just
didn't taste good anymore. Then when I was visiting my niece in Estonia
I was reintroduced to it. She said it tasted like the old time pork. I
had to wonder how she would have know about that because she was born in
the mid 60s and probably had more of the bad stuff than the good stuff.
I was impressed. Then I started getting my meat from the Dutch butcher
in town. He buys his pork from Mennonites. It is a heck of a lot better
and cheaper than I get from the grocery store.

On 2014-12-09 4:42 PM, dsi1 wrote:

> Fried pork chops are getting popular in my town. These days, I like to
> season liberally and dredge in flour. Then it's fried in a good amount
> of oil turning several times. If it's thick chops, I'll turn down the
> heat slightly and cover and it go for a few minutes, turning it a couple
> of times. If it's thinner chops, it'll be good to go.
>
> The important part is to not fry it all to hell. Just until the meat
> loses it's pinkness - or slightly before. This sure ain't your mom's
> pork chops.


I have two alternative recipes for pork chops. If they are big thick
chops, slice a pocket into them stuff a couple pitted prunes inside, pin
it closed with a toothpick. Season with salt and pepper and lightly sear
both sides, then add a chopped potato, carrot, a half onion, pour in
some apple juice and water and simmer covered.

The other is for thin chops. Mix salt, pepper, garlic powder and fresh
chopped mint. Rub it into both sides of chops and let them sit for at
least an hour. Slap them onto a hot grill for about a minute per side.
They are way better than you could ever imagine grilled thin chops to
be. My father was not a big meat eater. When I cooked these fore my
father I was amazed to see him help himself to seconds. I had never
before seen him have seconds on any meat.

On 09/12/2014 3:39 PM, Dave Smith wrote:
> On 2014-12-09 4:21 PM, graham wrote:
>
>> A couple of years ago I ordered a pork chop in a local bistro. It was
>> very lean but so tender that I thought it must have been cooked sous
>> vide, but it hadn't. It couldn't have come from a similar source to lean
>> supermarket chops, which IME are generally tough unless subjected to
>> long, slow cooking.
>>
>
> We had a lot of pork when I was a kid and I always liked it. I
> preferred roast pork to roast beef, partly because my mother cooked it
> way too long. Years ago I all but stopped buying pork because it just
> didn't taste good anymore. Then when I was visiting my niece in Estonia
> I was reintroduced to it. She said it tasted like the old time pork. I
> had to wonder how she would have know about that because she was born in
> the mid 60s and probably had more of the bad stuff than the good stuff.
> I was impressed. Then I started getting my meat from the Dutch butcher
> in town. He buys his pork from Mennonites. It is a heck of a lot better
> and cheaper than I get from the grocery store.
>
Before my parents moved after Dad retired, they got all their meat from
the village butcher who also slaughtered until the EU regulations became
too onerous and his slaughtermen retired. He was very fussy where he
bought his animals and the meat was always top class.
Graham

On Tue, 09 Dec 2014 17:35:32 -0500, Nancy Young
> wrote:

>On 12/9/2014 11:08 AM, Ed Pawlowski wrote:
>> I've been eating pork chops for years and I like them cooked in a
>> variety of ways. Last night we had the best ever pork chops, bar none.
>>
>> There was a franchise store called The Meat Store, but it is now an
>> independent store in Avon CT called, the Avon Meat Market. I pass by it
>> a couple of times a year as it is about 65 miles from me.
>>
>> The first time there we bought a few things and I noticed, but did not
>> buy Berkshire pork chops. Last week we went by the store and stopped
>> again. This time I bought a couple of the chops.
>
>Good move.
>
>> The chops are about 1" thick, nicely trimmed, just a thin bit of fat. I
>> seasoned them with just salt, pepper, garlic. Seared them in a pan and
>> finished them in the oven. They were tender, tasty, and well worth the
>> $9.99 price per pound. Yes, I'll buy them again!
>
>We stopped at a butcher in my town, I'd heard of it many times
>but I never drove over there to check them out. Talk about
>no frills, I half expected to see sawdust on the floor. We
>didn't buy much but we got a couple of pork chops. These were
>the pork chops I remember from years ago. Awesome. I'd buy
>them again in a heartbeat, they were worth every penny.
>
>Don't get me wrong, I don't think they were Berkshire. Can't imagine
>how great those would be.
>
>nancy

I've no idea about Birkshire pork. I buy pork from the market in town
and I know they sell pork from local farmers, I think it's the best
pork I've ever eaten. I regularly buy beautiful 1" thk pork chops at
$3/lb.
http://en.wikipedia.org/wiki/Berkshire_pig

Ed, how long in the oven at what temp? We get really good pork here, but I have never mastered
the tenderest pork chop. Thanks.

N.

On Tue, 09 Dec 2014 14:21:40 -0700, graham > wrote:

> It couldn't have come from a similar source to lean
> supermarket chops, which IME are generally tough unless subjected to
> long, slow cooking.

I've learned how to cook store pork chops. #1 rule, don't buy thin
chops. #2 rule, don't over cook them. The people who think breading
and frying is the only way to cook a chop will be disappointed every
time.

--
A kitchen without a cook is just a room

On Tue, 09 Dec 2014 11:42:51 -1000, dsi1
> wrote:

> The important part is to not fry it all to hell. Just until the meat
> loses it's pinkness - or slightly before.

You got it.

> This sure ain't your mom's pork chops.

That's fine with me - I clearly remember not liking to eat pork when I
was a kid because it was so fatty.


--
A kitchen without a cook is just a room

On 2014-12-09 16:08:40 +0000, Ed Pawlowski said:

> The first time there we bought a few things and I noticed, but did not
> buy Berkshire pork chops. Last week we went by the store and stopped
> again. This time I bought a couple of the chops.

What is Berkshire pork? Wiki tells me it's a "rare breed" of pig which
are in conspicuously limited supply. I see also that it is in Japan
Kagoshima, Japan. On the other hand, after spending six weeks in Japan
it seems that all pork is "Berkshire pork". Every sausage on every
breakfast buffet, what appeared to be ham but was called "bacon" in
myriad pizza's, "Caesar salads" and lots of other food called "bacon"
was all purportedly Berkshire pork.

I wonder what "Berkshire pork" actually means.

--
Food good! Fire BAD!! - Frankenstein's Monster

sf wrote:
>
>I clearly remember not liking to eat pork when I
>was a kid because it was so fatty.

If pork is trimmed properly it's not fatty like sf's huge cellulitis
ass.

On Tuesday, December 9, 2014 12:46:23 PM UTC-10, Dave Smith wrote:
> On 2014-12-09 4:42 PM, dsi1 wrote:
>
> > Fried pork chops are getting popular in my town. These days, I like to
> > season liberally and dredge in flour. Then it's fried in a good amount
> > of oil turning several times. If it's thick chops, I'll turn down the
> > heat slightly and cover and it go for a few minutes, turning it a couple
> > of times. If it's thinner chops, it'll be good to go.
> >
> > The important part is to not fry it all to hell. Just until the meat
> > loses it's pinkness - or slightly before. This sure ain't your mom's
> > pork chops.
>
>
> I have two alternative recipes for pork chops. If they are big thick
> chops, slice a pocket into them stuff a couple pitted prunes inside, pin
> it closed with a toothpick. Season with salt and pepper and lightly sear
> both sides, then add a chopped potato, carrot, a half onion, pour in
> some apple juice and water and simmer covered.
>
> The other is for thin chops. Mix salt, pepper, garlic powder and fresh
> chopped mint. Rub it into both sides of chops and let them sit for at
> least an hour. Slap them onto a hot grill for about a minute per side.
> They are way better than you could ever imagine grilled thin chops to
> be. My father was not a big meat eater. When I cooked these fore my
> father I was amazed to see him help himself to seconds. I had never
> before seen him have seconds on any meat.

Those dishes sounds just great - even the chops stuffed with prunes! :-)

On Tuesday, December 9, 2014 2:46:31 PM UTC-10, sf wrote:
> On Tue, 09 Dec 2014 11:42:51 -1000, dsi1
> > wrote:
>
> > The important part is to not fry it all to hell. Just until the meat
> > loses it's pinkness - or slightly before.
>
> You got it.
>
> > This sure ain't your mom's pork chops.
>
> That's fine with me - I clearly remember not liking to eat pork when I
> was a kid because it was so fatty.
>

The way we learned to cook pork chops in the old days was wrong!

For lunch I had some tiny flour tacos fill with smoked pork belly that was cubed and crisped in a fry pan with spicy salsa. Boy those damn things are tasty!

>
> --
> A kitchen without a cook is just a room

Glutton wrote:
>
>I wonder what "Berkshire pork" actually means.

Using the name "Berkshire" means they can triple the price.

On 12/9/2014 7:35 PM, Nancy2 wrote:
> Ed, how long in the oven at what temp? We get really good pork here, but I have never mastered
> the tenderest pork chop. Thanks.
>
> N.
>

The oven was at 375. I put them in doe about 10 minutes and the
internal was about 145 and let them rest.

On 12/9/2014 7:44 PM, sf wrote:

> I've learned how to cook store pork chops. #1 rule, don't buy thin
> chops. #2 rule, don't over cook them. The people who think breading
> and frying is the only way to cook a chop will be disappointed every
> time.
>

I've had good thin chops, but for every good thin chop I've had 10 dried
out thin chops.

Best are 3/4 to 1" and just past pink center. Once in a while I do like
them breaded,but use 3/4" when we do. Very easy to overcook them..

On Tue, 9 Dec 2014 17:14:32 -0800 (PST), dsi1 >
wrote:

> On Tuesday, December 9, 2014 2:46:31 PM UTC-10, sf wrote:
> > On Tue, 09 Dec 2014 11:42:51 -1000, dsi1
> > > wrote:
> >
> > > The important part is to not fry it all to hell. Just until the meat
> > > loses it's pinkness - or slightly before.
> >
> > You got it.
> >
> > > This sure ain't your mom's pork chops.
> >
> > That's fine with me - I clearly remember not liking to eat pork when I
> > was a kid because it was so fatty.
> >
>
> The way we learned to cook pork chops in the old days was wrong!

It was right for fatty pork chops, no good for the lean pork we have
now.
>
> For lunch I had some tiny flour tacos fill with smoked pork belly that was cubed and crisped in a fry pan with spicy salsa. Boy those damn things are tasty!
>
> >
> > --
> > A kitchen without a cook is just a room


--
A kitchen without a cook is just a room

On Tue, 09 Dec 2014 20:50:59 -0500, Ed Pawlowski > wrote:

> Best are 3/4 to 1" and just past pink center.

Yes, except I'd say "at least" 3/4 to 1 inch. I had a pork chop
dreams are made of the other week and that one was flirting with 2
inches.

--
A kitchen without a cook is just a room

On Tue, 9 Dec 2014 16:57:53 -0800, Glutton > wrote:

> I wonder what "Berkshire pork" actually means.

It's a breed of pig.

--
A kitchen without a cook is just a room

On Tuesday, December 9, 2014 9:59:13 AM UTC-6, Ed Pawlowski wrote:
>
> I've been eating pork chops for years and I like them cooked in a
> variety of ways. Last night we had the best. Seared them in a pan and
> finished them in the oven.
>
>
I don't what breed my chops are but Wednesday night I'm having pork chops in the oven cooked on top of rice.

"sf" > wrote in message
news
> On Tue, 09 Dec 2014 11:42:51 -1000, dsi1
> > wrote:
>
>> The important part is to not fry it all to hell. Just until the meat
>> loses it's pinkness - or slightly before.
>
> You got it.
>
>> This sure ain't your mom's pork chops.
>
> That's fine with me - I clearly remember not liking to eat pork when I
> was a kid because it was so fatty.
>
You can say that again. And ham was super salty.

Thank you, Ed. I will try that the next time I get some of what we call "Iowa chops," which just means
really thick. 😃

N.

On 12/9/2014 10:08 PM, sf wrote:
> On Tue, 09 Dec 2014 20:50:59 -0500, Ed Pawlowski > wrote:
>
>> Best are 3/4 to 1" and just past pink center.
>
> Yes, except I'd say "at least" 3/4 to 1 inch. I had a pork chop
> dreams are made of the other week and that one was flirting with 2
> inches.
>
For a chop that thick I'd stuff it.

Jill

On 12/9/2014 5:46 PM, Dave Smith wrote:
> The other is for thin chops. Mix salt, pepper, garlic powder and fresh
> chopped mint. Rub it into both sides of chops and let them sit for at
> least an hour. Slap them onto a hot grill for about a minute per side.
> They are way better than you could ever imagine grilled thin chops to be.

I don't fire up the grill very often these days. I agree salt, pepper
and garlic powder are fine for thin chops, baked on a griddle lightly
brushed with oil. They don't take long and are tasty and fork tender.

Jill

On 12/9/2014 6:31 PM, Brooklyn1 wrote:
> I've no idea about Birkshire pork. I buy pork from the market in town
> and I know they sell pork from local farmers, I think it's the best
> pork I've ever eaten. I regularly buy beautiful 1" thk pork chops at
> $3/lb.

$3/lb for 1" thick pork chops. Show me. Got pics and proof?

One thing you need to realize: not everyone lives in your universe.

Jill

On 2014-12-09 10:08 PM, sf wrote:
> On Tue, 9 Dec 2014 16:57:53 -0800, Glutton > wrote:
>
>> I wonder what "Berkshire pork" actually means.
>
> It's a breed of pig.
>

A rare breed of pig Yet, it seems to be widely available.

"Glutton" > wrote in message
news:2014120916575316632-nospam@thanksorg...
> On 2014-12-09 16:08:40 +0000, Ed Pawlowski said:
>
>> The first time there we bought a few things and I noticed, but did not
>> buy Berkshire pork chops. Last week we went by the store and stopped
>> again. This time I bought a couple of the chops.
>
> What is Berkshire pork? Wiki tells me it's a "rare breed" of pig which
> are in conspicuously limited supply. I see also that it is in Japan
> Kagoshima, Japan. On the other hand, after spending six weeks in Japan it
> seems that all pork is "Berkshire pork". Every sausage on every breakfast
> buffet, what appeared to be ham but was called "bacon" in myriad pizza's,
> "Caesar salads" and lots of other food called "bacon" was all purportedly
> Berkshire pork.
>
> I wonder what "Berkshire pork" actually means.

I thought it was certain politicians' voting against the Keystone pipeline,
so Warren's railroad can continue to haul railcars of petroleum to the
refineries.

On Wednesday, December 10, 2014 10:05:12 AM UTC-8, Reggie wrote:
> "Glutton" > wrote in message
> news:2014120916575316632-nospam@thanksorg...
> > On 2014-12-09 16:08:40 +0000, Ed Pawlowski said:
> >
> >> The first time there we bought a few things and I noticed, but did not
> >> buy Berkshire pork chops. Last week we went by the store and stopped
> >> again. This time I bought a couple of the chops.
> >
> > What is Berkshire pork? Wiki tells me it's a "rare breed" of pig which
> > are in conspicuously limited supply. I see also that it is in Japan
> > Kagoshima, Japan. On the other hand, after spending six weeks in Japan it
> > seems that all pork is "Berkshire pork". Every sausage on every breakfast
> > buffet, what appeared to be ham but was called "bacon" in myriad pizza's,
> > "Caesar salads" and lots of other food called "bacon" was all purportedly
> > Berkshire pork.
> >
> > I wonder what "Berkshire pork" actually means.
>
> I thought it was certain politicians' voting against the Keystone pipeline,
> so Warren's railroad can continue to haul railcars of petroleum to the
> refineries.

The $31 a barrel Buffet charges to ship bitumen from Fort McMurray to the
Gulf makes it uncompetitive in this time of cheap oil.

On Wednesday, December 10, 2014 9:58:53 AM UTC-8, Dave Smith wrote:
> On 2014-12-09 10:08 PM, sf wrote:
> > On Tue, 9 Dec 2014 16:57:53 -0800, Glutton > wrote:
> >
> >> I wonder what "Berkshire pork" actually means.
> >
> > It's a breed of pig.
> >
>
> A rare breed of pig Yet, it seems to be widely available.

It's like all beef is Angus now.

On Tue, 9 Dec 2014 20:19:33 -0800 (PST), "
> wrote:

>On Tuesday, December 9, 2014 9:59:13 AM UTC-6, Ed Pawlowski wrote:
>>
>> I've been eating pork chops for years and I like them cooked in a
>> variety of ways. Last night we had the best. Seared them in a pan and
>> finished them in the oven.
>>
>>
>I don't what breed my chops are but Wednesday night I'm having pork chops in the oven cooked on top of rice.

The pork I buy from the market in town comes from a local farmer, I've
no idea which breed but it's very good pork and normally priced at
under $3/lb.

itsjoannotjoann wrote:
>Ed Pawlowski wrote:
>>
>> I've been eating pork chops for years and I like them cooked in a
>> variety of ways. Last night we had the best. Seared them in a pan and
>> finished them in the oven.
>>
>I don't know what breed my chops are but Wednesday night
>I'm having pork chops in the oven cooked on top of rice.

The small Tops Market in town sells local pork, as good as I've ever
eaten anywhere, I can have any thickness chops I want at usually less
than $3/lb, they will custom cut or I can buy the entire loin and
prepare it myself. I can usually buy the family pack (3 lbs+) of
shoulder chops for $2/lb, they're very good too, especially for
braising... they're fatty enough for making bulk sausage and then I
braise the bones in tomato sauce.

On Wed, 10 Dec 2014 12:58:51 -0500, Dave Smith
> wrote:

>On 2014-12-09 10:08 PM, sf wrote:
>> On Tue, 9 Dec 2014 16:57:53 -0800, Glutton > wrote:
>>
>>> I wonder what "Berkshire pork" actually means.
>>
>> It's a breed of pig.
>>
>
> A rare breed of pig Yet, it seems to be widely available.

Today, rare means "we have only as much as we can sell"

http://en.wikipedia.org/wiki/Berkshire_pig
Herds of the breed are still maintained in England by the Rare Breeds
Survival Trust at Aldenham Country Park, Hertfordshire, and by the
South of England Rare Breeds Centre in Kent. The Berkshire is listed
as 'vulnerable', as in 2008 fewer than 300 breeding sows were known to
exist.[1] Some pigs of the breed are also kept in New Zealand, but it
is estimated that there are now fewer than a hundred purebred sows
there.

In the United States, the American Berkshire Association, established
in 1875, gives pedigrees only to pigs directly imported from
established English herds or to those tracing directly back to such
imported animals.[2] The pig is also bred in Kagoshima Prefecture,
Japan, under the trademarked

On 2014-12-10 2:10 PM, wrote:

>>
>> A rare breed of pig Yet, it seems to be widely available.
>
> It's like all beef is Angus now.
>


Funny how that works. There are some beef cattle in this area.I see
mostly Herefords, Belted Galoways and a few breeds. I have never seen a
Black Angus around, and it's been a long time since I have seen a Black
Angus cow anywhere in southern Ontario. Yet, there is a surprisingly
high percentage of beef sold in local stores that is billed as Black
Angus. Curiously, there are always a lot of frozen ready to cook
hamburger patties that claim to be Angus.

On Wednesday, December 10, 2014 8:59:38 AM UTC-6, jmcquown wrote:
> On 12/9/2014 5:46 PM, Dave Smith wrote:
> > The other is for thin chops. Mix salt, pepper, garlic powder and fresh
> > chopped mint. Rub it into both sides of chops and let them sit for at
> > least an hour. Slap them onto a hot grill for about a minute per side.
> > They are way better than you could ever imagine grilled thin chops to be.
>
> I don't fire up the grill very often these days. I agree salt, pepper
> and garlic powder are fine for thin chops, baked on a griddle lightly
> brushed with oil. They don't take long and are tasty and fork tender.
>
And then you can eat them alone. Then you can sleep alone. Eventually,
you'll die alone.
>
> Jill

--Bryan

I don't think Berkshires are that rare any more...I have heard about Berkshire hogs seems
like forever, here in pork producing country.

N.

On 10/12/2014 3:37 PM, Dave Smith wrote:
> On 2014-12-10 2:10 PM, wrote:
>
>>>
>>> A rare breed of pig Yet, it seems to be widely available.
>>
>> It's like all beef is Angus now.
>>
>
>
> Funny how that works. There are some beef cattle in this area.I see
> mostly Herefords, Belted Galoways and a few breeds. I have never seen a
> Black Angus around, and it's been a long time since I have seen a Black
> Angus cow anywhere in southern Ontario. Yet, there is a surprisingly
> high percentage of beef sold in local stores that is billed as Black
> Angus. Curiously, there are always a lot of frozen ready to cook
> hamburger patties that claim to be Angus.

And I seriously doubt that anyone can tell the difference between the
meats from the different breeds given similar diets etc.
Graham