Mikhail
Babbling Farker
I ordered a couple cuts from Wild Fork, a secreto and a tenderloin. I've been tempted to try them from Campo Grande, but didn't want to shell out $160 for a package. I'd had Iberico ham in the past that was almost black and an out of this world good flavor. At $125 a pound I considered it a decent deal.
So the other night I fired up the grill to 550 and slapped the secreto cut on naked, as advised. It took about 3 minutes per side to reach 145, then I rested it and served it with a little sea salt and a lemon wedge.
I have to say it was indeed flavorful pork, but not quite as impressive as I expected for $35 a pound. We will see how the tenderloin is later.
Inspecting the package, it was a a Fermin product, and they have differing degrees based on how they were raised. This package did not have any indication of which one, so I assume it's the lower grade. Good pork, but not worth the price.
Anyone else tried any?
So the other night I fired up the grill to 550 and slapped the secreto cut on naked, as advised. It took about 3 minutes per side to reach 145, then I rested it and served it with a little sea salt and a lemon wedge.
I have to say it was indeed flavorful pork, but not quite as impressive as I expected for $35 a pound. We will see how the tenderloin is later.
Inspecting the package, it was a a Fermin product, and they have differing degrees based on how they were raised. This package did not have any indication of which one, so I assume it's the lower grade. Good pork, but not worth the price.
Anyone else tried any?