Did my first local-farm-raised, foraging, natural pork butt today. I hate to admit this, since I truly believe in local, sustainable, non-factory food... but it tastes like SH1T!! Yes, there are several variables. It was delivered frozen solid, sat in my freezer for a few weeks (freezer burn?) & I didn't inject. But it was also visibly smaller & less fatty than factory-raised grocery store butts. The middle is dry as a bone & has no flavor. It has a nice bark & the fatty parts taste great. I followed SOP: dry rub night before, ~300 degrees for ~5ish hours to IT of 196. FTC for 2 hours. It did reach ~400 at one point early for maybe 15 minutes but that can't be the culprit, right?? All of my Smithfield butts, following same protocol, come out like BUTTA!
So what's my friggin question? Here it is... is farm-raised pork the equivalent of grass-fed steak (better for us but can't compare in taste to a prime, corn-fed peer) or did I mess something up??