I usually get three or four pork pork bellies a year sourced locally from the chain grocery. My buddy is a meat manager and he always picks the best ones for me but they in no way compare to this one. Ordered it from North Carolina so it's from a Heritage breed obviously Cheshire. No antibiotics no artificial feeds, no hormones and no artificial solution is injected. Nothing cheap about it. Came out to about $12 a pound. But I do not mind paying for quality and this pork is 100% USA born,bred and processed and just the fact I can stick it to the Smithfields of the world who sold out to the Chi-Coms is just a little bit more satisfaction.

I'm pumped to get to use this and it will be soon. It arrived fresh not frozen which surprised me but it was packed well with ice packs. Had I known I would have waited a few more weeks and would have been ready to use it fresh.

A nice fat cap but not excessive. Doubt any trimming will be needed. Look how much lean meat there is and the dark red color! Oh there will be some bacon, some pork belly burnt ends and some pork belly Bahn Mi sammies in my future.

Looks good, I don't know much about Cheshire Pork but I know Berkshire Pork is exceptional so curious how it compares.

quote:

Originally posted by smschulz:
Looks good, I don't know much about Cheshire Pork but I know Berkshire Pork is exceptional so curious how it compares.

Any of the Heritage breeds produce excellent meat. Then it comes down to the individual farm and how and what they are fed, raised and when and how they are processed and many of other factors. I've had Berkshire before but not pork belly it was Porterhouse chops I got from Snake River Farms I believe. It was excellent! When I start cooking this it will show up in the BBQ thread I'm sure.

Right now I'm separated from my smoker by about 70 miles as it's in the pole barn up at the lake. We are both having separation anxiety I believe!

Link to source of pork? looks good

Have to check to see what the local butcher offers up in Pork Belly..

Some plain and spicy at the far end of its life cycle!

OttoSig -- is that your daughter in the picture?

I love the look on her face!

That photo is just begging to be the subject of a "Caption This" thread.

quote:

Originally posted by V-Tail:
OttoSig -- is that your daughter in the picture?

I love the look on her face!

That photo is just begging to be the subject of a "Caption This" thread.

Eah, thats my oldest two. Don't remember what they were talking about. Was taken last night at dinner. Trying to get some culture in 'em lol.

He was explaining something about food I think.

That is one fine looking pork belly!! I have never done one, but think it is something that I should change.

quote:

Originally posted by HRK:
Link to source of pork? looks good

Have to check to see what the local butcher offers up in Pork Belly..

Here ya go meant to do this in the original post. Be prepared sticker shock inside link!

I LOVE pork belly burnt ends! I get my porkbelly at Costco, always have had good luck with it. I smoke it on a Weber Smokey Mountain 22. My family loves it!

Ha! Perfect timing. I was going to get some pork belly for this weekend - buta no kakuni (japanese braised pork) and samgyupsal (korean grilled pork, wrapped in lettuce w/ miso based sauce).

I'm not allowed often so I've been looking forward to this weekend.... I usually go for a slab that looks like 50% meat to fat. We don't have Cheshire around here; I usually get Berkshire kurobuta (black pig).

Pork belly bahn mi sounds great - with lotsa peppers. Maybe that cham sauce would go well.

Otto: that place is domestic? I thought that was Korea - looks like a typical grill restaurant in korea.

Fan of pork belly but hard to find with the rind still on.

Nice!

quote:

Originally posted by wxl:
Fan of pork belly but hard to find with the rind still on.

True but an advantage for making bacon as they are PIA to take off.
I tried to cook up some skins that I took off but wasn't that successful at it.
Leave them on for other cook much better.
YMMV