Our pork roast with mashed potatoes, burgundry gravy, baked apples, and kale

Move over free-range chicken and Kobe beef and make way for “the other white meat.”  You may have noticed that for awhile now, the Brick Oven Bistro has been featuring kurobuta pork on its menu, courtesy of local provider Snake River Farms.  Kurobuta (Japanese for “black hog”) has a nearly 300-year history, going back to the discovery of Berkshire hogs by the army of Oliver Cromwell.  

While things didn’t turn out all that well for Ollie and his gang, Berkshire hogs set the industry standard for pork for their consistently exquisite taste.  When the British gave a gift of the hogs to a Japanese diplomat, the meat that was to become Kurobuta Pork soon took its place beside Kobe beef as a celebrated cuisine icon. 

So, how good is Kurobuta Pork?  How’s this?  Awhile back, the National Pork Producers Council conducted a taste test based on 25 quality traits --and Kurobuta Pork ranked #1 in 19 of them, including tenderness and juiciness.  Those of you at the 2010 Savor Idaho event probably got a first hand experience of what the National Pork Producers Council discovered if you had one of the pulled pork sandwiches prepared by AB Foods Executive Chef, Alan Turner.  Of course, you can experience this same treat almost any day on the Brick Oven Bistro menu, where we we are especially proud to be offering this delicacy from a great local source.  Come and experience kurobuta pork for yourself, and see what all the fuss is about.  

Chef Alan Turner of AB Foods serving up some mean pulled pork sandwiches at Savor Idaho

Monday, June 14, 2010 9:19:20 PM (Mountain Daylight Time, UTC-06:00)    Comments [0]