WOW!!!! This is absolutely intriguing!!!! Masterful work at it's finest.! How did I ever miss the start of this one? Cycletrash, PLEEEZE keep us abreast of how this years run is going. Are you guys using Berkshire hams as well? We have several purebred Berkshire breeders here in Iowa. Many other breeders produce a Berkshire-Duroc cross. Both very high end quality pork producers, catering to "nitche", but growing markets. As a matter of fact, my father-in-law, was once into the purebred Berkshire market decades ago. He eventually had to give it up, simply because the market wasn't large enough at that time for him to sustain his operation. The push was on for fast-feed-to-market-operations, and to breed leaner and leaner pork products, which eventually led to "Pork-The other white meat". Sorry to say, but that almost destroyed the Heritige breeds, which were the basis for the true flavorful pork that I and many farm kids grew up with. The low fat pork products we have on the market today aren't anything like the wonderful true flavor of pork that I remember. Thankfully, the market is growing for the "true" pork flavor. Maybe, they'll eventually get it figured out and rediscover that good old "pork fat" isn't as "evil" as the studies of the day indicated it was. I'd lay odds, that the reason for the resurgence of the Heritage breeds is directly connected to Government study grants, just as the demise was. They just keep playin' us for suckers. Gotta keep the so called "scolars" employed, now don't we? Butter good, Butter bad. Margerine good, Margerine bad, etc. See a pattern here? Personally, I think that what's leading to all the clogged arteries is a direct result of what the FDA & DOA insist that our food source must contain. For our own good, don't ya know, after all they always know whats best for us, right? I've never bought into any of the "freakin' hustle" of the "food police". Screw 'em all! I say, if it tastes good, EAT IT!!!
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