New Food Cookbook Chapter: Heritage Meats & Farm Raised Game

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Berkshire Pork

• Also known as: Kurobuta (in Japan)
  
• Origin and cultivation: named after Berkshire, in England, where it was raised over 300 years ago
  
• Availability: year around
  
• Appearance: marbled pork
  
• Flavor: richer than typical pork
  
• Trivia: U.S. production used to be exported to Japan, but recently began to be appreciated domestically. Oliver Cromwell's favorite pork
• Recipes:

Roasted Heritage Berkshire Pork Chops with Apple Pan Sauce

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Goat Meat

• Also known as: Chevon
  
• Origin and cultivation: domesticated over 10,000 years ago, often comes from specific breeds such as Boers, Kikos and Tennessee Fainting Goats, which are different than breeds used for their milk
  
• Availability: year-round
  
• Appearance: red meat
  
• Flavor: similar to mild lamb
  
• Trivia: fastest growing type of meat in the U.S. and possibly in the world
• Recipes:

Goat Braised in Wine with Fresh Herbs

Goat Kebabs

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Silkie Chickens

• Also known as: Black Boned Chicken
  
• Origin and cultivation: perhaps originally bred in Asia
  
• Availability: year-round in Chinatowns
  
• Appearance: dark blue-black skin, black bones and dark meat, the skin turns black when cooked
  
• Flavor: like chicken
  
• Trivia: have 5 toes, most chickens only have 4 toes
• Recipes:

Silkie Blue-Black Chicken with Silky Garlic

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Squab

• Also known as: Rock Pigeon
  
• Origin and cultivation: young pigeons, usually harvested when they are around 4 weeks old
  
• Availability: year-round
  
• Appearance: smaller than a Cornish game hen, bigger than a quail
  
• Flavor: have a juicy, rich and mildly gamy flavor
  
• Trivia: the first domesticated poultry, predating chickens
  
• Recipes:

Squab Pilaf

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Pheasants

• Origin and cultivation: originally wild in Asia, are now being farm raised
• Availability: year-round
  
• Appearance: depending on their age can be the size of a Cornish game hen, or larger
  
• Flavor: have a pleasant, mildly gamy flavor
  
• Trivia: are not native to Europe or the Americas, where they were introduced into the wild as game birds
  
• Recipes:

Roast Pheasant with Cumberland Sauce

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Ibérico de Bellota

• Origin and cultivation: black-footed pigs from Spain; lomo is the meat from the pig's loins while Jamon is the ham
  
• Availability: now available for export to the U.S. because of a new U.S. federally approved processing facility in Spain
  
• Appearance: looks like prosciutto
  
• Flavor: wonderful rich nutty flavor and the hams are considered one of the finest in the world
  
• Trivia: the pigs are free-range, wandering around oak mountain meadows eating acorns which impart the superior flavor
• Recipes:

Lomo Olive Bites

Ibérico de Bellota with Fettucinni