In the latest episode of Back of the House, Ariane & Chef Amanda Freitag are laughing it up in The Brooklyn Kitchen while they prepare two of their favorite recipes for Berkshire pork.
Berkshire pork is known for its juicy, flavorful meat which is heavily marbled. Sometimes known as kurobuta, (which is Japanese for “black pork”) Berkshire is highly sought-after by chefs and home gourmands alike for its sweet, nutty flavor and fork-tender texture.
We source our Berkshire pork from a cooperative in Missouri, at the foot of the Ozark Mountains. About a dozen family farmers raise Berkshire and cross breeds (referred to as simply “heritage”) on pasture, with access to individual houses, water and supplemental grain feed. Families of pigs are left together, to forage and frolic outdoors in pasture. The cooperative is strict about banning the use of antibiotics and hormones on each farm, and about limiting the number of hogs the farms raise. They seek to add another farmer to the cooperative before they add more pigs to any one farm. They are paid a premium for their humanely-raised pork, making the small farm a profitable business, and proving that there might be a future in the old breeds after all.
In this video, Ariane is preparing a flavorful Stuffed Berkshire Pork Loin with Prunes and Porcini, while Amanda is making one of her fantastic go-to pork recipes, Pork Chops with Crisp Ventrèche and White Bean Ragu. Bon appétit!
In the latest episode of Back of the House, Ariane and food-world-superstar, Sara Moulton, are searing & saucing duck breast. Follow along and see just how easy it is to get a fabulous, restaurant worthy duck dish on the table in less than 30 minutes with just a few ingredients. Beautiful!
Last fall, D’Artagnan hosted a knife-to-knife battle of international butchery at the Meat Hook in Brooklyn. Rock star Brooklyn butcher, Tom Mylan, held it down for the states while legendary French butcher Yves-Marie Le Bourdonnec represented les bleus. Check it out…..
Here are some groovy diagrams showing basic beef cuts from both France and the US. Images courtesy of Larousse Gastronomique.
1, 2. collier (neck); 3. basses-cotes; 4. jumeau for grilling or frying; 5. jumeau for stewing; 6. macreuse; 7. plat de cotes decouvert (uncovered rib); 8. plat de cotes couvert (covered rib); 9. gite de derriere; 11. entre-cote; 12. hampe; 13. poitrine; 14. faux-filet; 15. filet; 16. bavette for grilling or frying; 17. bavette for stewing; 18. flanchet; 19. romsteck (rump steak); 20. aiguillette baronne; 21. rond de tranche basse; 22. tranche; 23. gite a la noix; 24. queue (tail)
1. chuck; 2. flanken-style ribs; 3. rib; 4. back ribs; 5. short loin; 6. Porterhouse steak; 7. tenderloin; 8. sirloin; 9. round; 10. boneless rump roast; 11. round steak; 12. hind shank; 13. flank; 14. flank steak rolls; 15. short plate; 16. brisket; 17. fore shank