I see that they are available at IGA. I'll have a look. I don't know that I want to spend that much for a pork chop, but I might be curious enough, especially if I can get a small package.
I see that they are available at IGA. I'll have a look. I don't know that I want to spend that much for a pork chop, but I might be curious enough, especially if I can get a small package.
IGA is not a big deal around here. If there are some stores they are relatively small local markets.
Does IGA stand for Independent Grocers Association in the US too?
Sobey's owns the IGA distribution and advertising. Here in Quebec we still have lots of IGAs. I can't remember seeing one that didn't have the name of the owner on the store.Sobey's owns the IGA brand. In Ontario, IGAs became Foodland stores.
From what I have read from the company's website I would think that it is for those reasons you have inquired about.
Premium feed
AWhereas pigs are usually fed corn and soy, the pigs used for Nagano pork are fed with a specific mixture of grains including not only corn and soy, but also barley and wheat. The feed contains no animal or bone meal, or ractopamine. . All Nagano pigs follow the same specific feed regimen.
Raised with care
Nagano pigs are raised and transported according to high standards designed to reduce the stress on the animal. Even the pieces of meat are cut using a unique non-automated process: butchering is done by hand, further contributing to the quality of the cuts of meat.
Aged for more flavour
The production method used means that the pork, like beef, can be aged. The 10-day process improves the flavour of the meat.
The only information I could find was that it is a Duroc cross. From what I read, that means the boar is the Duroc, but I couldn't find anything that identified the sow to which the Duroc would be bred. I am very curious about the breed with which the Duroc is crossed to produce this "Nagano" pork. I suspect it is a marketing ploy and if one could get a reliable source of pork from Durocs (maybe the owner of the shop needs to check around to see if there is a small pig farmer willing to raise Durocs for him/her--where I got my RIR hens, the farmer was raising sheep for a abattoir that has a large Muslim clientale). If so, one would have the same quality of meat if the farmer was willing to feed high quality feed, let the pigs forage, and take care when transporting them. Just sayin'.That is some awesome information, all around, CW. Very interesting. Thanks. We have a french chef coming around to push this stuff, and some Angus Prime AAA beef, next week. If I could only memorize it word for word to make the food rep's head spin....
Does IGA stand for Independent Grocers Association in the US too?
Hey, Rob. Sorry for the slow response. Yes, they come already Frenched.Do you get 'em in already Frenched or do you have to do it? In any event they look really good.
When I buy chops on special that have "bone in", I usually debone them and toss the bones in a bag in the freezer for stock.Looks too high falooting to me. I get my pork at Sam's Club/Wal-Mart. Lean loin and Boston Butt. I have the butcher (meat cutter) trim excess fat and give that to me in separate bag. The slices are then flash frozen in my freezer in vacuum package. Some chops get marinated in my own formula of Zesty Italian, or Citrus blend marinade. Frenching? Don't need the bone so why pay for it. And lastly the COST per chop. IF i spend more than $2 per pound It had better be extra good.
I suppose it is high falooting. Not something I would eat every week, but when it comes to food, I don't mind spending a bit more for a rare treat every now and then. I also have smaller, thinner chops in my freezer that I get on sale.Looks too high falooting to me. I get my pork at Sam's Club/Wal-Mart. Lean loin and Boston Butt. I have the butcher (meat cutter) trim excess fat and give that to me in separate bag. The slices are then flash frozen in my freezer in vacuum package. Some chops get marinated in my own formula of Zesty Italian, or Citrus blend marinade. Frenching? Don't need the bone so why pay for it. And lastly the COST per chop. IF i spend more than $2 per pound It had better be extra good.
Might get you an invitation to my house. I do the same thing.I suppose it is high falooting. Not something I would eat every week, but when it comes to food, I don't mind spending a bit more for a rare treat every now and then. I also have smaller, thinner chops in my freezer that I get on sale.
It doesn't hurt that I manage a meat shop kitchen and get a great discount, either. Hard to handle this stuff every day and not want some. I prefer a bone in chop. I like to leave about half inch of meat on the bone and pick it up with my hand and gnaw on the charred bits to clean it off. A satisfying experience in its own rite. That ain't going to get me any invitations to hang out with the "la-ti-da" crowd.