tekobo Posted May 15, 2021 Report Share Posted May 15, 2021 Lockdown has brought some great food discoveries. Posh restaurants ship you cook at home kits. I have only tried the one called Aktar at Home. He is a Michelin star chef and his curry box is a thing of wonder - great taste, volume and value. I tried his Argentinian meat box. It was fun not to have to prep for a BBQ and our favourite thing was the morcilla. I disappeared down a rabbit hole, trying to find more and came across this company: https://www.bascofinefoods.com This haul arrived a couple of weeks ago: They are bits of an Iberico pig that I had never heard of/used. Albanico, Pluma, Secreto. The only one I knew anything about were the baby back ribs. And sooo fatty. I looked up the Albanico online and found this cook: https://bbq-heroes.com/recipe/pork/amazing-iberico-abanico-sandwich/ We tried it out. I cooked half of the albanico, first indirect and then smokily and satisfyingly on the lower grate. Asparagus cooked while the pork was resting. Sorry, no pix of the sandwich but here is the piggy sliced up. It was freakin’ delicious. A missive from @tony b made me think “suya!” for the remaining half of the Albanico. I took the easy route and cooked it indoors last night. No char or smoke but The Husband still declared it the best suya meat ever. That intramuscular fat just gave it such a great mouth feel and taste. Marbled pork rocks. 9 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted May 16, 2021 Report Share Posted May 16, 2021 That looks great !!!!!! I’ll have to visit that site 😁 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 16, 2021 Author Report Share Posted May 16, 2021 5 hours ago, C6Bill said: That looks great !!!!!! I’ll have to visit that site 😁 The only trouble is, they probably only deliver in the UK. That said, I am curious about whether you get these cuts of meat in Mexican supermarkets in the US. That albanico tasted like the best rib meat, just without the bones. I think these cuts will be ideal for juicy porky tacos. To be continued… 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 16, 2021 Report Share Posted May 16, 2021 (edited) In the US, seek out the heritage breeds of pork, like red wattle, mule foot, black Swabian, Mangalitza. Similar to Waygu beef, these breeds have a much higher fat content than "the other white meat" that we bred our pigs to becoming back in the 80s to compete with "healthier" chicken in the supermarkets. BTW - "real" pork is red meat, not whitish pink! Edited May 16, 2021 by tony b 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 1, 2021 Author Report Share Posted June 1, 2021 Cooked the secreto hot and fast yesterday. Was a lot like skirt steak, on steroids. Bought some more immediately. Salt, pepper, a bit of garlic powder and a coating of chilli vinegar. 10 minutes in KK, flipping every 2 minutes. KK was not heat soaked. Ate with chips, salad and a hot tomato sauce. Delicious. There is a Steve Raichlen recipe online that recommends romesco sauce. 7 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 1, 2021 Report Share Posted June 1, 2021 OMG! That's all I can say! 2 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 4, 2021 Report Share Posted August 4, 2021 (edited) Now I want pork !!!!! Edited August 4, 2021 by C6Bill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 5, 2021 Report Share Posted August 5, 2021 Can't wait for my shipment. 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted August 5, 2021 Report Share Posted August 5, 2021 Pork necks here are often speckled with inter-muscular fat.. I exclusively use them for pulled pork. The muscle groups are smaller so more flavor too. 4 Quote Link to comment Share on other sites More sharing options...
johnnymnemonic Posted August 12, 2021 Report Share Posted August 12, 2021 One of the things I look forward to cooking on my KK when it gets here is Iberico pork raised in the US from this place in my home state. Maybe the real thing is irreplaceable but I'm going to give this a shot when <kk name pending> gets here. 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted August 12, 2021 Report Share Posted August 12, 2021 13 hours ago, johnnymnemonic said: One of the things I look forward to cooking on my KK when it gets here is Iberico pork raised in the US from this place in my home state. Here's a California source I stumbled on at a local farmers market: Encina Farms What I tried was pricey and spectacular. 2 Quote Link to comment Share on other sites More sharing options...
