In Japan Berkshire pork is called Kurobuta (Black Hog) and is prized as much as Kobe beef

Date: 23rd October, 2010

Once upon a time, pork was America’s favorite meat. From Colonial times until the 1950s, pork was the mainstay of the American diet, outselling both beef and chicken decade after decade. From the 1950s through the 70s, pork consumption decreased steadily and the diet craze that began in the 1980s sent the industry into a tailspin. As chicken became America’s favorite meat, pork producers responded by promoting pork as “the other white meat” and switched from raising tender, tasty farmstead hogs to producing pork with as much as 30% less fat. The reduction in fat cut a few calories, but it robbed the pork of intramuscular marbling ~ where the flavor and juiciness reside. The end result was pork that was tasteless and dry. Not the best incentive to buy a package of pork chops or a pork roast for Sunday dinner.

Fortunately for those of us who long for the taste of old-fashioned, homegrown pork, one group of producers held fast and maintained the original, delectable taste of pork: the producers of Berkshire pork. Research has shown that Berkshire pork not only has finer marbling but also shorter muscle fibers (translates into more tender meat). A University of Iowa taste test Berkshire pork ranked first in 22 out of 24 traits that influence tenderness, meaning the Berkshire is genetically predisposed to producing the finest quality pork.

Up to now, the major market for Berkshire pork was not the US but Japan, where taste took priority over fat content. In Japan Berkshire pork is called Kurobuta (Black Hog) and is prized as much as Kobe beef, but now, chefs at upscale restaurants in the United States have “discovered” Berkshire pork and it is an centerpiece item on their menus.

“It’s a great, versatile product,” said Tom Boyce, chef de cuisine at Spago, in Beverly Hills in California. “… It’s definitely one of our favorite things to cook out here. It’s God’s favorite animal as far as I’m concerned.”

The French Laundry in Yountville, California, has gone to great lengths to get purebred Berkshire pork, says chef Corey Lee. “It’s a very specific taste,” he said. “It doesn’t have the generic mild taste of most market pork.” And Michael Kaplan, chef at Strata in New York says Berkshire pork “has a natural juiciness to it that you can’t compare to any other pork.”

Although the Berkshire’s genetic predisposition for flavor is important, the genetics of the Berkshire breed is only 1/3 of the equation for superior tasting pork. Another third is related to the food the pig eats while he is fattening. Swine are unusual in that the fat they eat is not broken down by the digestive process but deposited into the muscle intact. Pigs are, quite literally, what they eat. Feed a pig peanuts and the pork will end up with a peanut flavor. Give them pecans or apples and the meat will have a slightly nutty or fruity flavor. This amazing ability to capture the flavor of the foods they eat is why a top New York restaurant recently paid $1000 per animal for peanut, acorn, and alfalfa raised hogs. (FYI, confinement raised hogs average $160 each).

Here on Greenwood Farms, we are pleased to announce that we are now raising Berkshire pork. We raise our hogs on clover pasture (ever hear of the phrase, “happy as a pig in clover?”) and a mixture of corn and oats. This is all good nutrition, but what makes our pork special is that we supplement their diet with our own whole Jersey milk, giving the pork a flavor that hints of cream. As a health bonus, the CLAs and Omega 3s from the milk of the pastured Jerseys are deposited in the fat of the pork, making our Beyond Organic Pork as healthy as it is flavorful.

The third part of the “flavor equation” in great-tasting pork is a low-stress lifestyle. Stress causes all animals to produce energy at the expense of the intramuscular fat, resulting in dry, tough meat. For pigs, heat is a major stress factor. Pigs have no sweat glands and must “wallow” in the summer to keep from overheating. We go beyond simply giving our pigs a wallow. Our Berkshires live in a pasture with a spring-fed pond on one side and a cave that maintains a temperature of 60 degrees year-round on the other. This keeps our pigs happy and cool in even the hottest weather.

Raising quality pork is an art and a science. We do our best to keep our pigs happy and comfortable during their time with us. and in return, the pigs reward us with pork that tastes better than any we’ve eaten. Please see our price list to view the cuts of pork we currently have available.

Source: http://www.greenwoodfarms.com/Pastured_Berkshire_Pork.htm

Although wines are widely available in most Asian countries, especially in Hong Kong which has eliminated import tariff on wines altogether, the availability of fine vintage wines is still very scarce. Most wine merchants offer big names, young vintages and cheaper wines for everyday consumption. Wine lovers and connoisseurs looking for something special often travel to Clark Pampanga Philippines to do their shopping at this Wine Shop in Manila.

At Yats Wine Cellars we believe that a little bit of knowledge in wine goes a long way to developing expectations in the wines we choose to buy or drink. Without expectation, it is difficult to really enjoy wine to its fullest. With this in mind, efforts are made by Yats Wine Cellars to make it as easy and enjoyable as possible for our clients to learn more about wine.

Birthday wine gifts is one of the most popular birthday gifts to give someone living in the Philippines. Fine Vintage wine from Yats Wine Cellars is a sure winner and it does not have to cost a great deal to send someone a bottle in Philippines

To avail of wine catering service of Yats Wine Cellars, just contact this wine supplier in Manila or Angeles Clark Philippines for a meeting to design a theme for the event. The venue for a wine event can be in the privacy of a home, the convenience of an office in Manila for example or in a clubhouse of a subdivision. Wine glasses and accessories necessary for wine service are included in the wine catering service. Moreover, interesting wine notes accompany the wine to help participants enjoy the event even more by learning a little bit about wine while enjoying the party. A wine steward will be present to serve the wine.

There is also an exciting collection of white wine from Burgundy at this wine shop in Clark Pampanga such as Meursault, Chablis, Chassagne Montrachet, Puligny Montrachet, Corton-Charlemagne and St. Aubin. Red wines from Burgundy, Bordeaux and Rhone are also available with a good depth of back vintages too. Visitors buy wine in Manila and Pampanga should not miss stopping at this wine shop for a few bottles of fine vintage wines to bring home.

http://www.ClarkWineCenter.com

Getting to this wine shop in Pampanga Angeles City Clark Freeport Zone Philippines from Manila
Getting to the Clark Wine Center wine shop from Manila is quite simple: after entering Clark Freeport from Dau and Angeles City, proceed straight along the main highway M A Roxas. Clark Wine Center is the stand-along white building on the right, at the corner A Bonifacio Ave. From the Clark International Airport DMIA, ask the taxi to drive towards the entrance of Clark going to Angeles City. From Mimosa, just proceed towards the exit of Clark and this wine shop is on the opposite side of the main road M A Roxas.

Clark Wine Center
Bldg 6460 Clark Observatory Building
Manuel A. Roxas Highway corner A Bonifacio Ave,
Angeles Clark Freeport Zone, Pampanga 2023
0922-870-5173 0917-826-8790 (ask for Ana Fe)

Wine@Yats-International.com

YATS Wine Cellars
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 ask for Rea or Chay

Best place to buy wine in Clark Pampanga outside Manila near Subic and Angeles City Philippines is Clark Wine Center.