In attempts to modify everything edible into something with "less fat and lower cholesterol", the fat was bred out of modern mass production hogs. However, the fat is where the flavor is. And realistically, no one is going to enjoy a tasteless, bland piece of pork. They are going to slather it with cream sauces, gravy or cheese...and back comes the fat. So why not actually taste pork when you eat pork? That's where all natural, slow grown pigs come into play. When a heritage breed pig is allowed to grow as nature intended, with its naturally occurring fat, the flavor returns. And a pig, taste like pork...what a novel concept!
Berkshires are a heritage breed of pork. Heritage breeds are old breeds that are best suited to grow outdoors at their own pace. With the on slot of mass meat production came the mixing of genetics. Desirable traits from many different breeds of hogs were intermixed into a production breed to make them grow more quickly, has less fat and be able tolerate being confined their entire life. Heritage breeds typically grow at half the rate of modern production hogs. This is why purebred heritage breeds are not used as the sole breed in these settings. This slow growing characteristic is the primary reason heritage pork is more expensive. The animals have to be fed twice as long, and all natural, non-GMO feed is expensive. Even though they have constant access to pasture, our pigs have to be fed 2-3% of their total body weight per day in feed. When your talking about a 450 pound animal that's alot! Pigs are not ruminant's, having a stomach with four compartments, and therefore are not sustainable on grass alone. The digestive system of a ruminant, such as cows and goats, has the mechanical and chemical means to break down plant matter to extract all the nutrient they need from that alone and thus can be solely pasture fed.
When we purchased our first registered Berkshire breeding stock of two gilts, a female pig who has never had babies, and one boar, a male pig, we decided to get an extra pig to eventually go in our freezer as well. "Bacon", as he was affectionately named, was raised along with the breeding stock. He enjoyed belly scratches and being fed extra treats like tomatoes and watermelon. I grew up on a farm, but we did not raise our own meat, so this was a new experience for me. We love our animals and handle them daily and knowing Bacon's eventual fate bought new emotions to deal with.
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| My husband Allen with Bacon, his first day on the farm. |
The time came for Bacon to go to slaughter. I drove him to the butcher myself and returned several weeks later to retrieve 230 pounds of pork. Later that night, I found myself in a crowed kitchen full of eager taste testers. While standing over a cast iron skillet, filled to the brim with juicy, oh so fragrant, pork chops I had to face my dilemma...to taste or not to taste. While no one was looking I sliced off a tiny bite. I had never tasted "real" pork before, I just didn't know it, and boy was it good!
Like the vast majority of humans, I am not a vegetarian. However, I do applaud those who are. I love animals, but I also love meat. I came to realize that by personally raising the animals I consume, I can ensure they are raised humanely and with respect. Like everything in life, these animals have a purpose, to become the meat that will feed my family. I especially appreciate the sacrifice Bacon made to fill that cast iron skillet. I now understand those emotions I felt. Thanks to Bacon, I know how to let go of something you care for and appreciate it for what it is meant to be.
"Hey Mom, what's for dinner?"
"Country Fried Pork Chops.....yummmmy!"
- 1" vegetable or canola oil in cast iron skillet
- 4 all-natural pork chops from your local farmer
- 2 cups flour
- 1 cup buttermilk (recipe below how to make buttermilk from milk and lemon juice or vinegar)
- salt and pepper and garlic salt
Heat oil in a cast iron skillet till it reaches 350 degrees. (My husband recently purchased me a laser temp gun from the local Napa store to use in the kitchen. I love it! It works great to check the temp of skillets or a cut piece of meat for doneness). Add 1 tsp of salt, 2 tsp pepper and 1 tsp garlic salt to flour and mix. Salt and pepper the outside of each chop and rub into the meat. Dip each chop into the buttermilk then lay into flour and press flour onto each side, shake off excess. For a thicker crust, redip each chop in buttermilk and flour. Let chops rest for about 5 minutes on a wire cooling rack. This allows flour to adhere to the chop so your crust wont fall off after frying. Use tongs to place chops into skillet. Flip when they turn golder brown. Check for doneness. Cut a small slit into thickest point of a chop, juices will run clear if it is done. Or shoot the laser of a temp gun into cut opening, aiming at inner most part. Pork should be 145 degrees. Drain on a clean wire cooling rack. It's an unwritten southern rule that pork chops must be served with mashed potatoes and biscuits. Enjoy:)
Buttermilk recipe
- Milk
- 1 Tablespoon white vinegar or lemon juice
Add 1 Tsp of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minute and you've got buttermilk!
