Berkshire Pork

Research has shown that Berkshire pork has finer meat marbling and shorter muscle fibers than any other pig breed. This translates into a more tender meat. A University of Iowa taste test ranked Berkshire pork first in 22 out of 24 traits that influence meat tenderness, meaning the Berkshire is genetically predisposed to producing the finest quality pork.

In recent years, gourmet chefs and discerning home cooks have been seeking juicy, tender pork for their tables.
Berkshire pork is the ideal pork to supply their need.

Try some, and judge for yourself!

Berkshire pork is renowned for tenderness and flavour.  For the full taste experience, we suggest the Canadian Meat Council recommended160 F internal temperature for cooking pork chops, roasts and fresh cured hams.  Use this as your guideline, and do not overcook.  Remember, slower roasting produces better results.

Cooking time for Pork Roasts and Cured, Uncooked Ham:

            Small  (up to 4 lbs)                  30 minutes per pound at 350 F + 20 minutes
            Large  (4 lbs and over)            35 minutes per pound at 350 F + 20 minutes

** Thirty minutes before cooking time has elapsed, check internal temperature with a meat thermometer.  Insert thermometer probe into centre of the thickest part of the roast, away from any bone.  Continue to check periodically until an internal temperature of 160 F is reached.

Roast Pork with Onion and Apple Ragout

Source:  Saltscapes Magazine, March/April 2009

3-1/2 pounds pork roast
2 tablespoons + 1 teaspoon Dijon mustard
Coarse salt
Fresh ground pepper
1 large white onion
4 large Cortland apples, cored and cut in chunks
½ teaspoon thyme
1 sprig fresh rosemary
1 bay leaf
1 cup red wine
½ cup chicken broth

Preheat oven to 350 F. Place pork in roasting pan; spread 2 tablespoons Dijon mustard over roast.  Sprinkle liberally with salt and pepper.  Place onion and apple around pork.  Add thyme, rosemary and bay leaf.  Pour in ½ cup wine, and stir.  Roast uncovered for 1-1/2 hours.  (Or until internal temperature of 160 F is reached.)
Remove roast and bay leaf from pan.  Stir remaining ingredients, loosening any bits stuck to the bottom.
Mash the mixture (the ragout should be chunky) and add the remaining 1 teaspoon of Dijon and ½ cup red wine, and chicken broth.  Place roasting pan over medium heat, stirring constantly until mixture reduces and thickens.
Slice roast and serve with the ragout spooned on top.  Makes 4-6 servings.

Tip:  If your roast is not already bound with string,  bind it tightly with clean cotton kitchen twine.  This will keep your roast from expanding and cooking unevenly, ensuring every slice is juicy and tender.