HOME > Chowhound > Los Angeles Area >
What are you cooking today? Tell us about it
TELL US

Australians please Help! ISO : a butcher that has Pork Loin with the skin on/crackling

sugarpie Dec 20, 2009 10:10 PM

A few months ago I was in Australia and had the pleasure of being invited to a roast lunch. I helped prepare the meal and noticed that the package said it was a pork loin ( I think ) but it had the skin attached, something I had never seen before. It was lovely to say the least.

Since I have been back in LA I have not been able to find it . Most of our pork has been stripped of the fat. I went to an Asian market and they had what they called a leg roast that had the skin but it was not the loin. I asked a butcher at the 3rd st farmers market and they had no clue what I was talking about. I live on the west side but I am willing to travel.

Please help me find a pork loin with the skin on or let me know if I have the wrong cut in mind.

  1. s
    ssamjang Jan 2, 2010 11:25 PM

    Hi Sugarpie

    Despite Chowhound having deleted my previous post (!) I STILL think you and other readers might find these photos useful. Even though I cannot help you with specific LA butchers that have this cut - I have attached photos of an uncooked pork loin with skin (which becomes 'crackling' when cooked) ; as well as a cooked version.

    Contrary to the view of the Chowhound moderators, I'd imagine that having a photo of the thing you are trying to describe to the butchers would be very useful !?

    Hopefully this will not be deleted.

     
     
    1. d
      dlredbaron Dec 22, 2009 04:40 PM

      Call Marconda's. A great butcher with the best pork in town. They're at the 3rd Street Farrner's Market. Ask ahead and they'll cut anything. (323) 938-5131.

      1. h
        Harry Nile Dec 22, 2009 12:28 PM

        If you can't find it locally, Heritage Berkshire has a beautiful skin-on loin rack: http://www.heritagepork.com/product/3...

        1. e
          eams Dec 22, 2009 11:29 AM

          Pork loin with crackling is a Scandinavian Christmas dish. Very good, but we haven't looked for it in Los Angeles. Perhaps Olson's delicatessen on Pico can help. Telephone: (323) 938-0742. Good luck!

          1. The Chowhound Team Dec 21, 2009 07:01 PM

            We'd like to ask everyone to keep this thread useful by posting on local sources for this cut of pork in the L.A. area.

            To share your cooking tips and recipes, please post a new topic on the Home Cooking board http://chowhound.chow.com/boards/31 You can then post a link to that topic in this thread.

            5 Replies
            1. re: The Chowhound Team
              Das Ubergeek Dec 22, 2009 10:19 AM

              The whole discussion was round the fact that this cut of pork doesn't seem to exist. Once we determine what cut of pork it actually is, we can help with finding it in LA.

              1. re: Das Ubergeek
                a
                AAQjr Dec 22, 2009 03:19 PM

                Aaaah, I think I know what the problem is. Even when you order an end to end loin primal (NAMP 410) it comes skinless.

                the OP will need to find a purveyor that breaks whole hog.

                1. re: AAQjr
                  sugarpie Dec 22, 2009 05:57 PM

                  Yes, I think you are right . I called Harvey Guss Meat CO, on Fairfaix-ish and his staff said they don't carry it. All Iowa hogs come without the skin. So I am starting to look at a purveyor in Simi Valley. I'll also call Olson's before I head out to SImi.

                  But if someone knows of a place that's closer, that will really help. At least we know that cut exist (thanks H. Nile).

                  1. re: sugarpie
                    d
                    dlredbaron Dec 22, 2009 06:02 PM

                    Did you try Marconda's?

                    Harvey's is great for any cut of beef. Also, for some amusement, ask him why it's "Harvey's" Guss meat.

                    1. re: dlredbaron
                      h
                      Harry Nile Dec 23, 2009 12:02 PM

                      "Also, for some amusement, ask him why it's 'Harvey's' Guss meat."

                      Do they sell their cuts in scalding-hot butter? ;-)

                      -----
                      Harvey's Guss Meat Co
                      949 S Ogden Dr, Los Angeles, CA

            2. b
              Barbara Ladden Dec 20, 2009 11:30 PM

              I've seen the roast pork on TV that you're talking about. Nigella Lawson made it. I've tried finding it too with no luck. I've also asked butcher's who didn't understand either. I thought it was a loin and just looked at Nigella's website. There is a recipe for pork shoulder or butt, but no photo so I don't know if it's the roast I saw her make. I look forward to seeing the replies you receive.

              Show Hidden Posts