Darryl - swazies
TVWBB Diamond Member
And hopefully it really is a treat.
Today I will be attempting a hard to get piece of protein.
Accidentally came across some pork at a butcher I do not visit very often, but there is always a line up as we eat at the extremely traditional Mexican eatery next door. It’s an hour from our place but if we end up being anywhere within a half hour away we slip in no matter what. It is insanely good......the home made hot sauces are just to die for, my face sweats when I eat them.
So we got there and it didn’t open for about 15 minutes so I took a browse at the butchers next door. I seen this roast, looked like beef, a lot like a picanha and then took a schooling.
So this is red pork, unlike the white you see at the grocery store. Yes I know grocery store pork is red meat but it isn’t very dark.....this is why I got a little turned around. So a couple employees raved about it and then I went to eat. I wanted the meat to get home unspoiled so I shopped after lunch.
So I go back in and a guy who appeared to be very in charge asked me if I have been helped. I ask again about it and he starts going off....starts going through his phone to show me how he cooked it on his charcoal and then proceeded to tell me how insanely good it is.
I dare you to google this and watch vids of these guys who get paid to cook this and post vids online and watch their reaction.
Anyways.......
I bought every piece they had under the counter and took them all home.
The pork is Iberico Pressa.......
If you don’t know a lot about it I only know a bit.
So it’s a specific non cross bred pig from Spain and they are only raised in a certain area.
They are a lot smaller and very dark in colour.
Some sort of peninsula where conditions are right is the only place they can be bred.
You have to be licensed to do this.
Apparently there are 4 levels of this meat and it’s based on their diet and if they are free range or penned up.
Top tier is free range and has what I believe to be a hardcore acorn diet.
The meat is supposed to be nutty, online it got quoted as better than any beef this guy has ever had.
I have seen online that top quality can sell from like around $100 per pound or something.
Not sure of this grade, I did pay considerably less.
Harry Soo has a cook vid online and he cooked one. He gave a couple pieces to the dog.......as normal.
So as far as Iberico goes I think there are 3 cuts you can get that are premium, pressa which is a muscle in the Chuck area. Another is in the arm pit and the last on is next to the belly.
Of course you can eat the rest of the pig, apparently the ham is something to die for.
Do your research, it is interesting.
So above all that it’s an amazing October day.
I’m in the North, so it’s cold a lot.....today is around 70 or so, sun is out and it smells good out. It’s abnormal for sure this Time of year.
I went out early this morning and did some “ practicing “
That was very fun too, and the MRS is having a good day too......this helps because we all know the old sayin’.
Vinyl records and an average amount of cocktails are to go along here soon with this cook.
Oh yeah, also I guess it’s a prison sentence to cook this pork above 135.....meaning about 132 and a rest.
The is medium rare to me it seems close to rare.
I guess food poisoning is about the only thing that could wreck this day....
I wish a great day on all of you.
Pics of “ practicing “ and records to follow.
Today I will be attempting a hard to get piece of protein.
Accidentally came across some pork at a butcher I do not visit very often, but there is always a line up as we eat at the extremely traditional Mexican eatery next door. It’s an hour from our place but if we end up being anywhere within a half hour away we slip in no matter what. It is insanely good......the home made hot sauces are just to die for, my face sweats when I eat them.
So we got there and it didn’t open for about 15 minutes so I took a browse at the butchers next door. I seen this roast, looked like beef, a lot like a picanha and then took a schooling.
So this is red pork, unlike the white you see at the grocery store. Yes I know grocery store pork is red meat but it isn’t very dark.....this is why I got a little turned around. So a couple employees raved about it and then I went to eat. I wanted the meat to get home unspoiled so I shopped after lunch.
So I go back in and a guy who appeared to be very in charge asked me if I have been helped. I ask again about it and he starts going off....starts going through his phone to show me how he cooked it on his charcoal and then proceeded to tell me how insanely good it is.
I dare you to google this and watch vids of these guys who get paid to cook this and post vids online and watch their reaction.
Anyways.......
I bought every piece they had under the counter and took them all home.
The pork is Iberico Pressa.......
If you don’t know a lot about it I only know a bit.
So it’s a specific non cross bred pig from Spain and they are only raised in a certain area.
They are a lot smaller and very dark in colour.
Some sort of peninsula where conditions are right is the only place they can be bred.
You have to be licensed to do this.
Apparently there are 4 levels of this meat and it’s based on their diet and if they are free range or penned up.
Top tier is free range and has what I believe to be a hardcore acorn diet.
The meat is supposed to be nutty, online it got quoted as better than any beef this guy has ever had.
I have seen online that top quality can sell from like around $100 per pound or something.
Not sure of this grade, I did pay considerably less.
Harry Soo has a cook vid online and he cooked one. He gave a couple pieces to the dog.......as normal.
So as far as Iberico goes I think there are 3 cuts you can get that are premium, pressa which is a muscle in the Chuck area. Another is in the arm pit and the last on is next to the belly.
Of course you can eat the rest of the pig, apparently the ham is something to die for.
Do your research, it is interesting.
So above all that it’s an amazing October day.
I’m in the North, so it’s cold a lot.....today is around 70 or so, sun is out and it smells good out. It’s abnormal for sure this Time of year.
I went out early this morning and did some “ practicing “
That was very fun too, and the MRS is having a good day too......this helps because we all know the old sayin’.
Vinyl records and an average amount of cocktails are to go along here soon with this cook.
Oh yeah, also I guess it’s a prison sentence to cook this pork above 135.....meaning about 132 and a rest.
The is medium rare to me it seems close to rare.
I guess food poisoning is about the only thing that could wreck this day....
I wish a great day on all of you.
Pics of “ practicing “ and records to follow.
