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For San Diego Pork Lovers

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My husband and I are wanting to do a pork loin roast for Christmas. I've been searching for pork loin with a nice cap of fat, almost impossible in fat-phobic Southern California. In my opinion, pork just isn't tasty without a goodly amount of fat. My search ended today at Bisher's Meats in Poway where Randy the manager guy gave me the option of ordering a side of pork with the "jacket" (rind) on. Those of you who know your pork will love this. Randy will butcher the side I ordered into its various components (country ribs, loin roast, double-thick chops, etc) and I will end up with about 15 pounds of fresh Iowa rind-on pork. We're going to Big Green Egg (slow smoke) the loin roast then crisp it's skin just before serving. Yum! This just might be the best part of Christmas day.

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  1. What was the price of the side o pork? I have never heard of Bisher's meats, I'm officially intrigued. What a wonderful idea for a Xmas gift.

    Cheers

    1 Reply
    1. re: stevuchan

      Randy the manager guy couldn't tell me the exact cost, but he was pretty confident that it wouldn't be much more than what I would pay for in the shop -- around $5.00/lb. Bishers is on Midland Rd. in the Old Poway Village.

    2. http://www.bishersmeat.com/

      1. How's Bishers for beef, especially something like (preferably dry-aged) prime Rib Eye's? I've been consistently disappointed by "the usual suspects": Iowa Meat Farms, Seisel's, Whole Foods, Major Market, Jonathan's, Ibis Market. Jimbo's is about the best I've found. Or hand-selecting "prime" at Costco...

        2 Replies
        1. re: mikec

          Have you tried Ibis Market in Mission Hills? They dry age their own beef and you can get it cut to your desired thickness. It's not something they advertise but a friend gave us the tip a few years back and we've gotten some amazing steaks there. It's been a while since we've been in but a friend recently went there and said they're still doing it. Just ask at the deli counter.

          1. re: mikec

            I would put Bisher's beef on a par with Jimbo's in terms of flavor and price. Bisher's has an advatage in that it has more selection than Jimbo's, but I personally prefer Jimbo's because, for all intents and purposes, it's practically organic.

          2. Have you tried the beef from Brisol Farms in LJ. I haven't tried it yet but they have normally good meat.

            1 Reply
            1. re: honkman

              I have had Bristol Farms beef. Prime dry-aged beef. Not worth it at all. Whole Foods has the same cuts, not dry-aged, and they are much superior and much cheaper (about 50%). The prices at Bristol Farms were outrageous - even knowing they were going to be pricey I was shocked. Perhaps their 'lesser' cuts are good (never tried, and likely won't), but I will never go back for dry-aged prime.