So as many of you may already know, Jeff sent out a recipe this morning for a Smoked Pork Crown roast. Never having heard of this before , I began a little research and realized this is a specialty cut that you don't see too often, probably because it is what they cut pork chops from. There are plenty of places on line to order, but as you also probably know, ordering meat online is not usually where you go to find a good deal. I'm really wanting to try this though because for one reason, it is a special breed of pig, and based on the reviews, I'm willing to pay a premium for a special holiday meal. Having said all that, the rack of pork , which can then be french-ed to make the crown roast, can be purchased either as a roast or already french-ed. I'm just looking for input from those who have tried this cut before, as well as the special breed, Berkshire pork - also known as Kurobuta. What are your ratings for this cut? Is it noticeably better than the garden variety found in the local Piggly Wiggly? I am inclined to order the roast and then cut it into a French-ed Crown roast myself. But cutting meat off the bone for a nice looking crown seems unnecessary. I'd rather cook everything and chew it off the bone. Basically, you could take a bunch of thick cut pork chops and make a crown roast from those, although it wouldn't be the Berkshire variety. Anyway, let me know your opinions if you have any. Thanks, RJ