Creekstone Duroc Pork Butt

dstearn

Dry Brined with Kosher Salt and Salt Free Dizzy Dust. Pulled at 200 and FTC for four hours.

Photo Egg

Looks fantastic.
How was it?
Noticeable increase in quality/flavor compared to grocery store pork? 

BikerBob

First it was Angus beef and now Duroc pork. Is it really better than a Spotted Poland China?

Ozzie_Isaac

BikerBob said:

First it was Angus beef and now Duroc pork. Is it really better than a Spotted Poland China?

Yes.  The heritage breeds of pigs really do have a different, richer flavor profile.  Many commercial breeds are based off Duroc, but the original is noticably better.

I am a big fan of Berkshire pigs.  Kurobuta is decent too, but in my experience it is almost too fatty.

Usually it has no added solutions like you find in grocery store pork.

dbCooper

Ozzie_Isaac said:

BikerBob said:

First it was Angus beef and now Duroc pork. Is it really better than a Spotted Poland China?

Yes.  The heritage breeds of pigs really do have a different, richer flavor profile.  Many commercial breeds are based off Duroc, but the original is noticably better.

I am a big fan of Berkshire pigs.  Kurobuta is decent too, but in my experience it is almost too fatty.

Usually it has no added solutions like you find in grocery store pork.

In my area Duroc is about 25% higher in cost.  Well worth it for spares and BB's in my opinion.  Have not noticed much difference when doing butts, although I seem to always buy when they're on sale.

BikerBob

Great, just goes to show, "you're never to old to learn something new." Thanks for the information. My local IGA cuts meat in house, and this is not injected, but Kroger and WalMart, my other options are. 

dstearn

Photo Egg said:

Looks fantastic.
How was it?
Noticeable increase in quality/flavor compared to grocery store pork? 

Thanks, it was very good. Once you start cooking Duroc it is hard to go back.

Photo Egg

dstearn said:

Photo Egg said:

Looks fantastic.
How was it?
Noticeable increase in quality/flavor compared to grocery store pork? 

Thanks, it was very good. Once you start cooking Duroc it is hard to go back.

Thank you. Appreciate your review.

OhioEgger

Ozzie_Isaac said:

I am a big fan of Berkshire pigs.  Kurobuta is decent too, but in my experience it is almost too fatty.

I thought I was the only one who was disappointed in Kurobuta pork. I didn't think it was too fatty, but it sure didn't have the flavor difference I expected for the price difference.

loco_engr

I called a local meat locker and their pigs are a duroc & berkshire blend.  Will have to try one of theirs soon.

4TheGrillOfIt

We love Kurobuta.  We have ordered it many times from Snake River Farms.  Far superior to supermarket pork, and worth every penny.

@Ozzie_Isaac Bwekshire pigs are the same breed as Kurobuta.

Just received an order from Creekstone.  I wish I had thought about pork.  Next time!  Thanks for the post.  

Ozzie_Isaac

4TheGrillOfIt said:

We love Kurobuta.  We have ordered it many times from Snake River Farms.  Far superior to supermarket pork, and worth every penny.

@Ozzie_Isaac Bwekshire pigs are the same breed as Kurobuta.

Just received an order from Creekstone.  I wish I had thought about pork.  Next time!  Thanks for the post.  

Interesting with Berkshire and Kurobuta.  I really like Berkshire chops, the Kurobuta from SRF was phenomenal once, then meh the next two times, so I don't get it from them anymore.

Botch

Ozzie_Isaac said:
Interesting with Berkshire and Kurobuta.  I really like Berkshire chops, the Kurobuta from SRF was phenomenal once, then meh the next two times, so I don't get it from them anymore.

Growing up in SD my folks bought a half-cow and a full butchered pig (or half that amount, I can't remember) for the deep freezer annually.  They used the same butcher in MN the entire time.  
There was one year the beef was sub-par, everyone in the family noticed it (the pork, no difference that anyone could tell).
I can't help but think that meats have the same susceptibility to environmental fluctuations like wines do (terriore, rainfall, avg temperature). We almost need a vertical tasting of meats, from different growing regions (Volunteer!)  

Thatgrimguy

Ozzie_Isaac said:

BikerBob said:

First it was Angus beef and now Duroc pork. Is it really better than a Spotted Poland China?

Yes.  The heritage breeds of pigs really do have a different, richer flavor profile.  Many commercial breeds are based off Duroc, but the original is noticably better.

I am a big fan of Berkshire pigs.  Kurobuta is decent too, but in my experience it is almost too fatty.

Usually it has no added solutions like you find in grocery store pork.

Where is the agree button? anywho... #Agree