Jamaica Observer Table Talk Food Awards judge for the parish of Westmoreland and attorney-at-law Michael Erskine makes reservations at Border Jerk and Rick’s Cafe

Immediately after crossing the border from Hanover into Westmoreland, in the district of Maxfield en route from Montego Bay to Savanna-la-Mar, is Border Jerk-so named because it is literally on the border of these two parishes.

It is a fact that Jamaicans love jerked meat, especially spicy jerked pork and chicken and it is also true that throughout the island there are a number of places, from Boston in the east to Negril in the west, that provide this service – some very good and some not quite as good. Believe me when I tell you Border Jerk in Westmoreland is the real deal; they consistently produce finger-licking saucy jerked pork and jerked chicken which leave you clamouring for more.

Border Jerk is owned and managed by the father-and-son team of Clive and Ryan McFarlane. The idea came to Clive McFarlane sometime around 1993 and after discussing with his son and convincing him of the viability and potential of such a business they started construction of the jerk shop and opened for business in 1994. It took off like a rocket. Two years later they added the bar, built restrooms, created seating areas and established what is now a popular rest and eating spot for the travelling public plying that route.

The jerked pork and jerked chicken at Border Jerk is never overdone. It is complemented by the special Border Jerk sauce made from a combination of Jamaican-grown herbs and spices. There is also a hot pepper sauce made by Border Jerk which is very hot and is to be used sparingly.

Apart from the jerked pork and jerked chicken Border Jerk sells the very popular cow skin and chicken foot soup made with pumpkin and peas, among other ingredients. People travel from Hanover, St James and Westmoreland for this soup. Sometimes, when the demand gets heavy and the big pot of soup appears to be dwindling, another pot of soup is put on the fire immediately so that customers who arrive late in the afternoon are not disappointed.

The staff complement of 12 workers is kept busy from before the business is opened to the public right up to closing time at 9:00 pm. They make their own coal to cook the soup from a brick kiln right on spot. They use only the locally grown sweet wood to jerk the pork and chicken and I am sure it must be the clean country-side air in Westmoreland which gives the jerk pork and chicken that special flavour and that inviting aroma which cannot be found anywhere else. That is why I believe Border Jerk is so popular with tourists, returning residents and the public in general.