Brine or no brine? For New Year's I'm having Heritage Berkshire (Kurobuta) Pork rib roast.

[maycee]

[No message]

 

[Guest]

I think heritage hogs have more fat than modern breeds.

Further, the cuts I have used (never a rib roast) have had way more flavor than pork from modern breeds. Given those 2 facts, I would not brine a Berkshire rib roast were I lucky enough to have one.

 

[lisainla]

I also vote no brine, for the reasons cyalexa said.

 

[michael-in-phoenix]

I DREAM of having pork this good. Enjoy your feast, Michael.

 

[maycee]

Thanks. When I got the Tomahawk steak for Christmas they had just taken the Prime Rib of Pork off

the rotisserie and asked if I wanted a slice. I had one and they said that I would be back for the roast. Yup! $9.99 a pound but well worth it...I hope.

 

[Guest]

I think that's a good price for Berkshire pork.