Berkshire pork, prized for juiciness, flavour, 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 flavourful. High pH is a greater determinant than fat content in the meat's overall flavour characteristics.

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The Berkshire pig is not all black, but has white, including white socks from the "knee" down and typically a white blaze on its snout.