Free: Contests & Raffles.
Wow. I'll bet that melts in your mouth!
Did you raise the hog or find bellies for sale somewhere?
Do you do them skin on? Also, what type of pigs do you raise?
Quote from: Angry Perch on December 15, 2016, 10:14:52 AMDo you do them skin on? Also, what type of pigs do you raise? York Berkshire cross and also purebred Berkshire
Quote from: black hog on December 15, 2016, 10:50:28 AMQuote from: Angry Perch on December 15, 2016, 10:14:52 AMDo you do them skin on? Also, what type of pigs do you raise? York Berkshire cross and also purebred BerkshireYum, real pigs! You must just chuckle at the white meat pork in the grocery stores.
Quote from: Angry Perch on December 15, 2016, 12:08:23 PMQuote from: black hog on December 15, 2016, 10:50:28 AMQuote from: Angry Perch on December 15, 2016, 10:14:52 AMDo you do them skin on? Also, what type of pigs do you raise? York Berkshire cross and also purebred BerkshireYum, real pigs! You must just chuckle at the white meat pork in the grocery stores.That's one thing that always blows me away when we cut and wrap our pork is how beautiful dark pink the meat is. I think I read somewhere the Berkshire meat is a bit darker that most other breeds of hogs. We raised 3/4 Berk and 1/4 Duroc this year, maybe it was my imagination but I thought the meat was a bit darker in color compared to our last years Yorkshire/Landrace meat. It's ALL good though!