Pork Butt - Berkshire Pork Butts - Single pack

Pork Butt - Berkshire Pork / Kurobuta - 8 lbs - 9 lbs. - single pack.

Berkshire pigs are one of the oldest identifiable breeds. These black pigs, with white “points” (white areas on their feet, snout and tail) were documented in the English “shire of Berks” more than 350 years ago and made their way to the United States in the early 1800s. Berkshire pigs, also known as Kurobuta, are a rare heritage breed of pig originating from the English county of Berkshire that are bred and raised in several parts of the world, including England, Japan, the United States, Australia, and New Zealand. The Japanese designation of the breed, Kurobuta, has become like Kobe beef, a preferred branding of a premium grade of meat, that has increased the breed's popularity in the 21st century and caused this heritage breed's pork products to command a premium price.

Berkshire pork, prized for juiciness, flavor, and tenderness, is pink-hued and heavily marbled. Its high fat content makes it suitable for long cooking and high-temperature cooking.The meat also has a slightly higher pH, according to food scientists and top chefs. Increased pH makes the meat darker, firmer, and more flavorful. High pH is a greater determinant than fat content in the meat's overall flavor characteristics. The Japanese have bred the Kurobuta branch of the Berkshire breed for increased fineness in the meat and better marbling. Pigs' fat stores many of the characteristics of the food that they eat. Berkshire pigs are usually free-ranging, often supplemented with a diet of corn, nuts, clover, apples, or milk. These Berkshire pigs are raised humanely in the Midwest typically on small family farms.

Over the years we have found that top competition barbecue pit masters prefer Berkshire pork over many other premium pork products due to the fact that the flavor is often sweeter, more tender and more juicy than other pork breed products. We have seen countless competition barbecue teams win in both the ribs and pork category using Berkshire pork these winds have helped them to attain the Grand Championship title in competitions.

Chefs have become major promoters of Berkshire pigs. In the U.S. Tom Boyce, Chef de Cuisine at Wolfgang Puck’s flagship Beverly Hills restaurant, Spago, is one of the Berkshire’s fans. Top chefs also prefer Berkshire pork because the pork dishes that they prepare are consistently delicious and more full of flavor then standard commodity pork. 9 out of 10 chefs prefer Berkshire pork over any other breed of pork product on the market today. Berkshires marble well so the meat is naturally juicy and flavorful with exceptional texture.