Meat, Seafood, Fowl & Eggs — Pork Roast
Hands down…This is a delicious pork roast! The “Coppa or Collar” is an extension from the loin into the shoulder. When this cut comes from the Berkshire “Black Hog” normally referred to as Karobuta…look out for a mouth full of exceptional flavor, tender juicy meat and heavily-marbled soft white fat. Best cut known for charcuterie cured meat. Chef's Tip: Short Brine for 2 hours (large bowl + 1cup Kosher salt, swirl + roast + water to cover) Serves 4-6 Ingredients: 4 LB Karobuta "Coppa or Collar" Roast, rolled and tied (optional) 1/2 C Favorite Pork Rub 1/4 C Boiled...