Berkshire pigs are a breed of pig originating from
the English county of Berkshire. Berkshire pork, prized for juiciness, flavor,
and tenderness, is pink-hued and heavily marbled. Its high-fat content makes it
suitable for long cooking and high-temperature cooking. The meat also has a
slightly higher pH, according to food science professor Kenneth Prusa of Iowa
State University. Increased pH makes the meat darker, firmer, and more
flavorful. High pH is a more significant determinant than fat content in the
meat's overall flavor characteristics.