>>Hog heaven
Pork lovers find something to squeal about
By ELIZABETH LEE
The Atlanta Journal-Constitution
Published on: 09/20/06
The other white meat is taking a turn to the dark side.
The latest darling of chefs and foodies, these portly
porkers "well-marbled," not "fat," if you please are bucking the
pork industry trend toward lean and, as most will concede, rather dry meat.
Black Berkshire pigs, with meat that's more red than white, are
joining signature cocktails and specialty cheeses as menu must-haves
at artisanal restaurants.
Berkshires are not only shouldering aside leaner, lighter pork; at
some restaurants, they're also replacing natural pork (antibiotic-
and hormone-free), once touted for its marbling and flavor. Scarce
and expensive, Berkshire is not likely to replace slimmed-down pork
on grocery lists any time soon. But at independent restaurants,
Berkshire is winning the kind of raves usually reserved for pristine
organic vegetables and rare wines. <<