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Berkshire Pork

Fossil Farms Berkshire Pigs are something to squeal about! Raised with care, by family farmers in Iowa and New Jersey, these Berkshire Pigs are bred, pasture raised and are part of the “Never Ever Program”, where antibiotics, steroids and hormones are never used. Berkshire pigs are known for their high fat content where fat equals flavor. The meat is pink-hued, heavily marbled, juicy and tender.

  • Pork French Rib Rack

    5 lb. (average)
    Pork French Rib Rack
    With 7-8 rib bones per rack, the bones have been skillfully frenched and cleaned. The full rack may be roasted whole or cut in between the bones for amazing bone-in pork chops. Wrap with bacon, smother with mustard and herbs, or just use salt and pepper. You will be amazed with the quality of Fossil Farms Pork Frenched Rib Rack.


    Berkshire Pork Chop with Smoked Pepper Relish, Radish, Pear & Togarashi by Joshua Peoples

    Berkshire Pork Chop

    Download printable .pdf file here.

    Yield 8 ea.

    Pork Brine Ingredients
    1 pkg. Fossil Farms Berkshire Pork French Rack
    1⁄4 cup salt
    6 ea. Star anise
    6 ea. Garlic cloves
    6 cups orange juice
    1 tbsp red chili flakes
    2 ea. Cinnamon sticks
    1 ea. Lemon, thinly sliced

    Remove packaging from French Rack. Slice into individual chops. Add all ingredients to a stainless steel pot and bring to a simmer; cool to room temperature. Chill in refrigerator and brine pork chops for at least 6 hours.

    Smoked Pepper Relish Ingredients
    1.5 pounds smoked bell peppers
    2 cups sugar
    4 ea. tomatoes
    2.5 cups white vinegar
    6 ea. cloves garlic
    1⁄4 cup ginger, grated

    Smoke bell peppers in smoker between 200-250 degrees for 2-3 hours. Place in mixing bowl and cover with plastic wrap and let sit for twenty minutes. Peel and seed bell peppers, chop and reserve. Grate tomatoes on box grater into stainless steel pot. Add all other ingredients to pot and reduce by half. Cool and fold chopped bell peppers into reserved liquid.

    Winter Pear & Radish Salad Ingredients
    6 ea. Heritage radishes, sliced into eighths
    1 ea. lemon, juiced
    2 ea. bunches Coraline chicory
    2 ea. Pears, sliced
    4 tbsp. Extra Virgin Olive Oil
    Togarashi seasoning, to taste

    Assorted herbs and greens such as mint, celery or pea shoots

    Grill pork chop to internal temperature of 140 degrees, roughly six minutes on each side. Once grilled on first side, spread pepper jam on top of chop so it bakes on as it finishes grilling. In mixing bowl, add lemon juice, EVOO, salt, pepper and togarashi and whisk to form a light vinaigrette. Add pears, radishes and greens and toss to coat. Place one pork chop on each plate and on top with salad.

    Your Comments

    Product Reviews
    Sally commented on 10-Mar-2017 10:07 AM3 out of 5 stars
    Better than regular pork chops! I roasted this in the oven with just salt and pepper.

    What I liked best was the meat was tender and juicy and not dry like other pork roasts I have purchased.


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    Pork French Rib Rack
    Pork French Rib Rack


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