This recipe is adapted from Food and Wine’s Pasta with Salumi Bolognese – a smart, efficient, and tasty way to make the most of your salumi ends!
Category: Chef Recipes
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….
Served at chi Spacca in Los Angeles, Chef Cesare Casella shares his recipe for braised ribs with us. Get ready for a fall-off-the-bone, melt-in-your-mouth flavor bomb!
Chef Kipp Ramsey, Farm-to-Table Manager of Farmstead at Long Meadow Ranch, loves his lamb chops prepared simply. No frenching, no fuss—just a quick char on the grill then served with homemade chimichurri sauce.
We have to agree with Kipp. Not only is frenching tedious and time-consuming but when you remove all of that delicious rib meat you end up missing out on the best part! We’re talking about those golden-brown delicious bits, charred to perfection and begging to be eaten straight off the bone.
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.
Serve the duck with blood orange supremes and braised Vidalia onions.
Serve with plum sauce and enjoy!
Serve with a side of Native Harvest chokecherry jam and enjoy!
Slice, serve, and enjoy!
Serves 8-12 people
Thank you, Gwen LA for this amazing recipe!
Prep time: 10 minutes
Plus 30 minutes for resting pork
Cook time: 4 hours