A wee little Berkshire pig (Photo by Xabier Cid)
In an effort to make charcuterie bastion Black Hoof more self-sufficient, the owners have purchased two female Berkshire pigs—tentatively named Brunch and Dinner.
“I chose Berkshire because the meat is just so dark and purple, it’s got the best marbling, and the fat content is the perfect amount (read: lots of fat),” writes co-owner and chef Grant van Gameren on his blog, Charcuterie Sundays.
The porcine pair will, fortunately, not be cooped up in the restaurant’s back patio but will instead be cared for at a farm near Cobourg. They, as well as their offspring, will be raised on Empire Cheese whey and then finished on apples and walnuts.
Gameren expects it will take at least 10 months before Brunch and Dinner produce any edible pork, but he anticipates a party—pig roast themed, most likely—when that time comes.
• Black Hoof pigs [Charcuterie Sundays]
Awwww,
February 4, 2010 at 8:36 pm | by Miriam Ottawathat pig is too cute to eat!
Don’t eat the pig in the picture.
Berkshire is some of the best pork you can get. We raise them on our farm and have some crosses that produce a great quality meat. We offer our pigs for a CSA program. For more info go to http//www.detourranch.com
April 7, 2010 at 7:41 pm | by Jerry