CLOVE & HOOF BERKSHIRE BACON

A recent trip to the newly opened Clove & Hoof procured some Berkshire bacon. We may have been the first customers to actually purchase some of their house cured and smoked bacon. While chatting with Jason the butcher I inquired if they were going to sell bacon. He said; ' let me check' and when he returned he had a dark hunk of 'Burnin Bacon Love' in his hand. This slab had been smoked with a combination of smoking woods with no particular variety in mind. The rind was on. If you have read previous bacon stories you know that I am not a fan of the rind. Smoking with the rind on limits smoke penetration to the meat. The rind is indelible unless you have jaws of steel or you like to swallow gum. To be fair the butcher asked me if I would like it removed. We purchased a couple of pounds and hurried home to try it.

The small slab that we purchased had a very slight suggestion of smoke aroma. The meat to fat ration leaned towards the fat side. You could see the quality of Berkshire in the fat color. It was not chalky white as in super market variety offerings. Our trusty black iron pan was put to use crisping our rashers for the future pleasure to come. The cooked slices were placed on a paper towel to drains any excess bacon love and cool.. Drum roll please, how did it taste?

The bacon crisped up very nicely. This bacon had an almost mild beefy flavor. The Berkshire breed of pig has a flavor of pork that makes you appreciate, crave and savor porky love. The all important balance of sugar and salt was spot on. Ms. Goofy gave the paws up approval. This bacon was not perfect. The rind was on, smoke was faint and it was not the meatiest bacon but the flavor of Berkshire pork trumps all. This was very flavorful bacon. I also believe Clove & Hoofs offering of bacon will evolve as their butcher shop matures. We cannot wait to try some more.

Clove & Hoof

GUILTY THOUGHTS

Is it wrong to think about pork chops while looking at this cute little Berkshire piglet? We were at Johnson Farm yesterday and saw the progress of the piggy's. They are growing by leaps and bounds to their market weight. They were playing and wallowing in the mud as piggy's will do. I enjoyed watching them but could not but think about bacon & pork chops. Guilty thoughts? I do not think so.

JOHNSON FARM

Johnson Farm is the location of Leonardo's Produce, our new favorite Sunday produce excursion. They own the land which Leonardo organically tends and runs his market. Johnson Farm has a small line-up of quality products that is raised and produced on their property. Johnson Farms has local honey, farm fresh eggs, Berkshire pork and next month, Black Angus beef. Today we want to share our purchase of Berkshire pork rib chops and a small roast.The grill and smoker will transform this heritage pork to some tasty meals.

We grilled some rib chops. A light dusting of "The rub of the day" would be our only seasoning. Berkshire pork has an old time pork flavor that tastes phenomenal. Next a roast was smoked on our Weber Smokey Mountain Cooker for 4 hours. When we purchased this frozen roast the cut was a mystery. It was part of the shoulder right near the joint. It turned out very flavorful cut but did not have a lot of meat because of the knuckle bone. This still was a flavor treat that was enjoyed by all. Once you have experienced Berkshire pork you may never buy supermarket offerings again.
 Johnson Farms sells eggs and honey at Leonardo's. They also sell Berkshire pork and in October Black Angus beef. I highly suggest you call first if you are interested in pork because the selection is limited. I am calling today.

Johnson Farm
120 Hampton Rd
Briones, CA 94553
925.228.2453

BERKSHIRE PORK

The Other,Other White Meat. Berkshire Pork is a special treat. Berkshire is a breed of hog. Today's roast comes from the Eden Farms located in Iowa. They are a cooperative of 25 small farms. These hogs are raised in a healthy ,environmentally friendly way.The hogs are raised outdoors and are allowed to roam. They receive no hormones or growth promoting antibiotics. The meat is distinctive because it is richer and has a darker color. Today's roast is called Kurobuta. This is Japanese for 'black pork'.I was able to order this roast through Prefered Meats .

I am only prepping the pork roast with coarse salt and freshly ground pepper. It will be accompanied by some Spinach and Ricotta Ravioli's. They will be dressed with some Olive Pesto. These were both procured by the "Sonoma Olive Company". I had to throw in some Asparagus. You know I had to. I am cooking the roast in one of my favorite Barbeques. It was made by the 'New Brauenfels' Co. They are no longer in business as far as I know. This smoker is heavy duty. I use it for important cuts of meat. It is basically an oven. I can control the temperature with a side vent.

I trimmed some of the 'Fat Cap', of of the roast. I originally thought the fat was a little excessive for such an expensive cut of pork. I stuck the excess in a pan and fried it up for Mojo & Oscar. Oh! you lucky boys! Next time I will save it for sausage. The smell of the fat frying was like heaven. Is that sick? Well maybe. I just had my cholesterol checked, and I am one of the lucky ones. I guess it is all do to the Fava Beans and Life with Ms. Goofy!!!! How did it taste you might ask? It was ''Pork Nirvana"!!! The raviolis and asparagus just added to the bliss.