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Berkshire pork. Upmarket pork from purebred swine of British pedigree, redder in flesh, more marbled in texture, and richer in flavor than standard, bland American pork (which is justly described as “the other white meat”). In the nineteenth century, some Berkshire pigs were exported to Japan as a diplomatic gift from the Brits, resulting in the pork’s popularity there under the name Kurobuta (“black pig”), a term unnecessarily bandied about by American butchers and restaurateurs looking for a WAGYU-like profit margin. Everything on the menu tonight is outstanding, but I’d especially recommend the loin of Berkshire pork with chestnuts and apple-Calvados chutney. Read more from the Food Snob's Dictionary » 
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