How to make smoked pork leg - The entire process from pig farm to processing plant. скачать в хорошем качестве

How to make smoked pork leg - The entire process from pig farm to processing plant.

Join us inside the farm for the complete journey of our prized Berkshire hogs. From the care of farrowing sows to the final artisan process, see how we create the legendary Model P-10 Smoked Loin. In this video, we break down our sustainable "farrow to finish" approach. You'll see how our piglets are raised in deep-bedded hoop barns and outdoor paddocks, thriving on a unique diet of brewer’s grains and seasonal acorns (mast). This slow-growth method (8–10 months) ensures the high marbling and nutty flavor that defines true heritage pork. finally, we take you into the smokehouse. Watch how we trim the tenderloin, apply a 14-day sea salt brine, and slow-smoke it over hickory and applewood for 12 hours to achieve that signature dark ‘Black’ finish. Timeline: 0:00 - Farrowing House & Sow Management 2:15 - Outdoor Paddocks & Natural Rooting 4:30 - The Acorn & Brewer’s Grain Diet 6:45 - Processing & The 14-Day Brine Cure 9:10 - Hickory & Applewood Smoking (The Black Finish) 11:00 - The Final Product: Model P-10 Loin #BerkshirePork #FarmToTable #SmokedMeat #SustainableFarming #Charcuterie