Category: Recipes


Secreto for Lunch

Secreto is a term used for a butcher’s secret cut. Crafted by master artisan Thomas Odermatt, our Secreto, cut from the short loin, brings 200 years of butchering tradition to your table.

When you’re on the run and need some quick ideas for lunch, our Secreto can come in handy.  Use some slices in a sandwich, beef up a healthy salad, or use it as your main ingredient in a pasta.  Here is a quick and delicious tomato based pasta recipe:

Ingredients
1 box Baia pasta, Casarecce
2 14.5oz. can of whole tomatoes
2 tbsp. tomato paste
1 cup water
2 tbsp. olive oil
1 garlic clove, grated on a microplane
2 basil springs
1 bay leaf
Salt and pepper

Procedure
1. Heat olive oil in a large saucepan or heavy-bottomed pot. Bloom the grated garlic and tomato paste in the olive oil. When the tomato paste turns into a dark brick red, add the canned tomatoes, breaking them up as they cook. Once all of the tomatoes are crushed to the desired amount, add 1 cup of water and continue to cook. Add the bay leaf, basil sprigs, salt and pepper and allow the tomato sauce to simmer.
2. As the sauce is simmering, fill a 6 quart pot halfway up with hot water and bring it to a boil. When the water is at a rolling boil, add two handfuls of kosher salt and allow it to dissolve. Add 1 box of dry pasta to the boiling water and cook for about twelve minutes (or longer, depending on the desired doneness), stirring occasionally to avoid sticking.
3. For the Secreto: Bring the Secreto to room temperature before you begin. Drizzle cooking oil into a hot pan. Once the pan is smoking hot, sear the fattier side of the Secreto for about four minutes. Carefully flip the Secreto and sear it on the other side for another four minutes. Remove it from the pan and allow it to rest for about five minutes. Although the USDA recommends pork be cooked to an internal temperature of 145ºF, our chefs suggest cooking until a thermometer reads 135ºF as the temp will continue to rise while resting. Slice thin.
4. Strain the pasta when it is cooked to the desired doneness, reserving two cups of the starchy pasta water. Add the strained pasta and Secreto to the tomato sauce, adding pasta water as needed to loosen up the final product.

Secreto in Your Favorite Party Snacks

Secreto is a term used for a butcher’s secret cut. Crafted exclusively for Heritage Foods by master artisan Thomas Odermatt, our Secreto is cut from the short loin and brings 200 years of butchering tradition to your table.

Use the Secreto in your favorite party snacks to impress your guests. When cooked medium rare and sliced thin, the Secreto is the perfect way to top off your spread of finger foods.  Add some to a cheesy nacho platter, throw some on a plain pizza, put them in fun yet elegant lettuce wraps, or use the thin slices of Secreto to top off a bruschetta platter. One pack will go a long way!

Here is a simple recipe to make a quick plate of Bruschetta:

Ingredients
2 baguettes or sourdough bread
2 tomato, diced
1 shallot, minced
2 cloves garlic, minced
Basil
Olive oil
Balsamic vinegar
Salt and pepper

Procedure
1. Slice baguettes on a slight bias. Dust the slices of bread with olive oil and lightly toast.
2. In a bowl, mix the diced tomatoes, minced shallots, and garlic with salt, pepper, and olive oil. Cover with plastic wrap and let the mix marinate in the refrigerator until you are ready to serve.
3. For the Secreto: Bring the Secreto to room temperature before you begin. Drizzle cooking oil into a hot pan. Once the pan is smoking hot, sear the fattier side of the Secreto for about four minutes. Carefully flip the Secreto and sear it on the other side for another four minutes. Remove it from the pan and allow it to rest for about five minutes. Although the USDA recommends pork be cooked to an internal temperature of 145ºF, our chefs suggest cooking until a thermometer reads 135ºF as the temp will continue to rise while resting. Slice thin.
4. Construct your bruschetta appetizer plate – starting with the tomato mix, top each bite off with a slice of Secreto and a drizzle of balsamic vinegar.

The Best Burger You’ve Ever Had

Great burgers start with great ingredients. We recommend our Akaushi/Angus 8oz burger patties—a perfect combination of robust beefy flavor from the Angus and tender marbling from the Japanese Akaushi. Looking for more ways to up your burger game?  Check out our burger tips below for guaranteed juicy patties every time.

Page 1 of 3123