Category: Pork


Pork Shanks with Anchovy Sauce

This recipe comes from Danny, a long time customer, adventurous cook and charcutier. If you like this recipe check out his Three Day Cured Sweet Pork.

We love hearing about the different recipes and technique you use. Share them with us and we’ll post them here on our Blog!

Ingredients

Pork Shanks with Anchovy Sauce
Pork Shanks with Anchovy Sauce

3 skin-on heritage pork shanks, 6 to 8 lbs total
3 oz Sapori d’a Mare anchovy fillets
4 cloves garlic, smashed
1 large onion, chopped
2 medium tomatoes, chopped
1/2 teaspoon red pepper flakes
2 Tablespoons vegetable oil
2 cups hot water
Optional garnish: 1 chopped green onion and 2 Thai chili peppers

 
Directions

1. Heat the oil in a large heavy-bottomed Dutch oven over medium heat.
2. Saute the garlic for 1 minute.
3. Add the onions and cook until soft, about 6 minutes.
4. Stir in the red pepper flakes, then add the tomatoes. Cover and cook for 3 minutes.
5. Stir the onions/tomatoes mixture and distribute evenly at the bottom of the pot.
Arrange the pork shanks on top and add 2 cups of hot water.
Bring to a boil, reduce heat, cover and simmer for 2 1/2 to 3 hours until the bones
start to loosen from the meat (turn over and re-arrange the shanks every 30 minutes).
6. Using tongs and a dull knife, make a single cut thru the skin and muscle (lengthwise)
on each side to expose the bones.
7. Scatter the anchovies on top of the shanks. Cover and cook 30 to 45 minutes more.
8. Pull out the bones and discard. Increase the heat to thicken the sauce; stir frequently
and scrape the bottom of the pot to prevent forming a crust, about 20 minutes.
9. Turn off the heat. When cool enough, transfer the meat and skin to a large platter.
Strain the sauce; discard the solids.
10. Chop the bigger pieces of meat/skin into 2-inch pieces. Return to the pot, add the
strained sauce and stir over medium heat for 2 to 3 minutes.
11. Transfer to a serving dish, add the garnish if using.
12. Serve with white rice or warm tortillas or ice-cold Beer.

Spicy Chicharrones Guisados

Our good friend Mary O’Grady has been an invaluable resource for cooking tips and recipes since we first met in the early days of Slow Food USA. Most recently Mary shared a recipe she developed for Chicharrones Guisados (stewed pork skin) using the extra bits of skin and fat trimmed from a holiday porchetta.

The perfect recipe for anyone who likes a little spicy kick!

For the sauce:img_6042

2 Tablespoons lard or olive oil
1 medium onion, peeled and chopped
4-6 medium cloves of garlic, peeled and chopped finely
2 Teaspoons dried oregano
10 small tomatillos, husks removed and quartered
½ a can of peeled, chopped tomatoes, preferably unsalted
2-5 canned chipotle peppers in adobo sauce (These are very spicy!)
4 cups water or stock
For the chicharrones:

Visible fat and skin saved from half a lovely porchetta roast

Any leftover pork meat cut into one-half inch dice

(This recipe can also be made with a 5-ounce bag of fried pork skins.)

 

To make the chicharrones:

Put the pork skin and fat into a heavy frying pan with a lid. Heat over a low flame, stirring occasionally, for about 3 hours. The proteins in the pork skin will eventually release the fat.

Drain the fat through a sieve or colander into a non-reactive heatproof vessel. The fat may be saved and used in other recipes.

Allow the chicharrones in the sieve or colander to cool, then cut them into pieces of approximately 1-inch square. They may be stored in a closed container, refrigerated, for some days if you do not want to make the sauce right away.

 

To make the sauce:

Heat the lard or olive oil over low heat in a medium saucepan with a lid.

Add the onions and garlic and cover the pan. Cook for about 10 minutes.

Add the quartered tomatillos, the canned tomatoes, and the oregano, and stir. Cook on low heat for 15-20 minutes, until the tomatillos have turned a light olive color.

Add the canned chipotles, stir, and cook, covered, for about 5 minutes.

Add the water or stock, bring to a boil, and reduce heat to simmer. Simmer for 30 minutes.

Cool the sauce to room temperature and puree in a food processor or blender until it is the consistency of thin cooked oatmeal.

(This sauce may be used with other meats, such as roast pork or beef. It keeps well, refrigerated, and also freezes well)

To assemble the dish, add the pieces of chicharrones and heat through.

Serves 4-6. Warm corn tortillas and/or pinto beans are good as accompaniments.

 

Roberta’s Style Ribs

Roberta's Pizza RibsRoberta’s Pizza in Bushwick, Brooklyn has become famous for their legendary pies but our favorite dish is their Smoked Ribs. The secret is in the honey vinegar and togarashi sauce. Chef Carlo uses a simple salt and pepper rub before smoking the ribs. If you don’t have a smoker we recommend using this sauce on simple low and slow grilled ribs.

Togarashi is a common Japanese spice blend which brings heat from red chili peppers as well as bright citrus notes.

Honey Vinegar and Togarashi Sauce

INGREDIENTS
1 cup honey
1 cup apple cider vinegar
About 1 tbsp togarashi spice blend (or to taste)

*If you can’t find this Japanese spice blend, we recommend substituting a mixture of ground red chili pepper, orange zest and black or white sesame seeds.

Combine the honey and apple cider vinegar in a small sauce pot and warm over a low heat allowing the honey to melt. Add togarashi to taste.

After the rack of ribs has been cooked and rested, cut into individual ribs. Serve in a bowl dressed generously with the honey vinegar and togarashi sauce.

Summer Rib Recipe

Summer Rib Recipe
Summer Rib Recipe

 

We think of ribs as the quintessential summer party fare – they stand up to a ton of flavor and are easily prepared ahead of time. Low and slow is the name of the game. In a pinch ribs can be cooked within an hour, but if you have the time to cook them for several you will be truly rewarded. Here’s our go-to technique for ribs that will set the bar to a whole new level.

 

For the Grill:

Fire up your grill half an hour before you plan to begin cooking. Once your coals are ready, we recommend creating two cook zones by piling 3/4 of the coals on one side of the grill. You can create this on a gas grill by turning one side up fully and leaving the other on low. Having two cook zones will allow you more control over how quickly your food cooks and how much char it develops. Items that require longer cook times will live on the cooler side of the grill. While cooking, remember to leave the grill lid on as much as possible for more even cook temperature throughout.

 

For the Ribs:

1. An hour before cooking pull the ribs from the refrigerator to allow them to come up to room temperature.

2. Season the ribs with a bit of salt and fresh ground black pepper. Add BBQ sauce or rub as desired.

3. Wrap and seal the ribs in tinfoil. This will allow the ribs to steam a bit, keeping the meat moist while tenderizing and lessening cook time. Cook the ribs low and slow for several hours.  We recommend aiming for 2.5 hours so the meat is falling off the bone, but the ribs will be fully cooked within an hour. You can do this in the oven at 350° for 2.5 hours then finish on the grill. Or if you’re planning to have the grill rocking for several hours, you can cook the ribs low and slow directly over the coals. Keep an eye on the development of carmelization so you don’t get more char than you want. Feel free to turn often.

6. Finish the ribs over high heat on the grill top. Keeping them in the tinfoil will keep the ribs moist and temper the char created from high heat. The ribs will be fully cooked and soft off the bone when you pull them from the oven. Throwing them straight on the grill will add smoke, char, and delicious caramelization of sugars from the BBQ sauce.

7. Once you’ve achieved your desired state of char, pull the ribs off the grill and let them rest for 12 minutes before slicing.

Pro Tip: Sweet Baby Ray’s is like the Heinz of the BBQ world, a go-to that won’t disappoint available at most grocers. If you find it a little too sweet add vinegar to taste.

You also likely have all the ingredients necessary to make a simple and delicious BBQ sauce at home. There are a ton of recipes available online, which vary depending if you prefer a molasses, vinegar, or mustard based sauce. Happy Grilling!

 

 

 

 

Three Day Cured Sweet Heritage Pork

This recipe comes from Danny, a long time customer, adventurous cook & charcutier. We love hearing about the different recipes and technique you use. Share them with us and we’ll posted them here on our Blog!

“Those who like bacon will like this!”

3DC

Ingredients:

2 lbs Heritage Pork (from fresh ham or shoulder on the portion with at least 1/2 inch thick fat)
4 Tbs sugar
2 Tbs Morton Tender Quick home meat cure
2 Tbs VSOP Remy Martin (or your favorite VSOP cognac)
2 tsp cooking oil
1/2 cup water

 

Directions:

For Marinade

1. Combine the sugar and Morton Tender Quick in a bowl; mix well, set aside
2. Cut the pork into 2 1/2 X 2 inch wide and 3/8 inch thick pieces. Wipe each piece dry with paper towel
3. Drizzle the cognac onto the pork pieces; mix well
4. Sprinkle about 1/2 tsp of the sugar mixture on each pork piece (both sides); Repeat to use all the sugar mixture
5. Stack the pork pieces together and place in a sealable plastic bag. Refrigerate for 3 days
6. After 3 days, cook or freeze for later use

To Cook
1. Place the oil in a large frying pan over medium high heat
2. By batches, fry the pork pieces for 30 seconds to brown and sear each piece. Use a pair of tongs to turn the pieces over and cook for another 30 seconds or until the pork pieces are nicely browned and the edges slightly charred
3. Return all the pork pieces into the frying pan
4. Increase the heat to high then pour 1/2 cup water into the pan with the pork
5. Boil then lower the heat to medium; cover and cook for 10 to 12 minutes (or longer for tougher cut of meat)
6. Remove the cover and let the water evaporate, about 3 minutes
7. Continue frying the pork pieces, rearrange them a few times to ensure even cooking, about 10 minutes more, adjust the heat as necessary.
8. Serve with rice

Glazed Heritage Ham

Our Guide For The Perfect Ham

Glazed Heritage Ham
Honey Mustard Glazed Heritage Ham.

A beautifully cured ham is one of the most convenient, delicious, and versatile additions to any menu. Because cured hams are fully cooked they are able to be enjoyed hot or cold. This allows for easy entertaining while still offering a delicious and impressive centerpiece. Weighing about 11 pounds each, one bone-in ham will serve 18 guests, or as many as 26 when prepared as part of a family style meal.

A cured hams ability to stay fresh in your refrigerator longer then other meats also adds to its convenience and economic value. When sourced thoughtfully from responsible producers, cured ham is a sustainable alternative to deli meats and other daily convenience foods.

Our heritage hams are expertly prepared by the Fantasma family curemasters and have won numerous awards for their flavor and texture. The most important ingredient in our hams is time– both time spent on the farm where our heritage breeds are allowed to grow and mature naturally, and time in the curehouse, where they are patiently cared for and aged.

Our heritage hams are perfectly balanced in flavor and boast a rich buttery texture with a sweet and savory finish. All of our pork is from pasture raised, hormone and antibiotic free animals. The pigs are raised with care using traditional methods guaranteed to produce the very best tasting meat and are processed at a Certified Humane facility.

Our breeds include Berkshire, Red Wattle, Duroc, Gloucestershire Old Spots, Large Black, and Tamworth. Each heritage breed boasts its own flavor profile, and we encourage you to try them all.

Follow our guide bellow for the perfect ham served hot or cold, and leave a comment with your favorite ham tips!

To Serve Warm

Gently warm the ham in a 325° oven with at least 1/2 cup of water, wine, or stock in the pan. You can cover the ham with foil to help ensure it doesn’t dry out. Using a meat thermometer, remove your ham from the oven at 130-135°. Remember, your ham is already cooked; you’re just warming it through.

If you are planning to use a glaze, wait until the last 15-30 minutes of cooking before applying. Any earlier and you’ll risk burning the sugars in the glaze before the ham has time to warm. Heat your ham low and slow, but don’t be afraid to crank it up at the end to get that nice crispy, caramelized bubbling glaze, always being sure to keep a watchful eye the whole time!

PRO TIP: Allow your ham to rest outside of the fridge before cooking. A room temperature ham will require less total cooking time resulting in a juicier ham! And don’t forget– always rest your meat before carving.

To Serve Cold

Our Maple Sugar Cured hams are fully cooked and ready to enjoy. If you are planning to serve your ham at room temperature simply allow it to rest covered on the counter until the initial chill from the fridge has subsided.

PRO TIP: Left over ham will keep in your fridge for 3 weeks, or it can be frozen for up to 6 months.

Fantastic BBQ Ribs From Chef Stephen Barber at Farmstead Restaurant

This outstanding recipe from Chef Stephen Barber will have you coming back for more! While the recipe calls for a smoker, you’ll get great results with the rub finished in your home oven too.

You Will Need:
Two Spare Ribs slabs or
Two St. Louis Ribs slabs

(Rib Rub: Makes ¼ cup)
2 TBLS of Paprika
2 TBLS Brown Sugar
1 TBLS of Salt
1 TBLS Ground Cumin
1 TBLS of Black Pepper
1 TBLS of Chili Powder

Stir all the rub ingredients together in a bowl. Throw ¼ cup of special rub on the ribs. Strap the ribs in the smoker. Smoke them for 3-3.5 hours at 225 degrees. Chef Stephen uses a 100% wood-fired J&R oiler pit using mostly oak and cherry wood (the smoker is almost the size of a minivan!) The ribs are ready to be removed from the smoker when you feel the meat is tender and it begins to fall off the bone. Once the ribs come out of the smoker, he kisses them on the wood grill for just a few minutes and brushes them with BBQ sauce.

Stephen-BarberChef Stephen Barber
A Kentucky native, Chef Stephen began his culinary career at one of the best restaurants in Mississippi, City Grocery, working with Chef John Currence. Building on his Southern roots, Stephen brings his own ingredient-driven approach to Farmstead’s American farmhouse cooking. Chef Stephen utilizes the organic produce, eggs, and olive oils from his own farm, Long Meadow Ranch, as well as Heritage Foods USA, and other artisanal producers.

Brief History of the Ham and a Recipe for Brown Sugar and Mustard Glazed Ham

The ham is everywhere — in every deli in America — but what’s its real deal?

Hams weigh about 30 pounds. Every pig has two hams on him or her. For an average sized pig (about 200 lbs), the hams represent 1/3 of their overall weight. That’s a big portion, especially when you consider that the center cut pork loin only weighs about 8lbs for a total of 16lb per animal. It’s easy to understand the reasoning behind the axiom that pig profits go the way of the ham.

Hams are part of the hind section of the pig, and should not be called a leg since the leg could also come from the front shoulder. The hind shank is often left on the ham adding even more weight to the total product (hind shanks are about 3lbs each and fore shanks about 1.5lbs). In Europe the ham commands the highest per pound price on the animal while the loin commands the lowest. In the USA it’s the exact opposite. Now bacon has become one of the most expensive cuts.

At Heritage most of our 400 hams a week go to the curemaster Sam Edwards who has a family tradition of curing them that goes back almost 90 years. In 1926 S. Wallace Edwards, young captain of the Jamestown-Scotland ferryboat, began serving ham sandwiches to his ferry passengers …. sandwiches made from ham, salt-cured and hickory smoked, on his family farm. The demand for his ham grew so quickly that Captain Edwards soon began curing and selling hams on a full-time basis.

Today, Sam’s new Surry line has met with critical success thanks to an aging process that takes about 400 days. Heritage Foods USA also cures its own hams, bone-in or bone-out, using an injection cure that has been perfected by our partners at Paradise Locker Meats.

Mario Fantasma with his sons Nick and Louis
Mario Fantasma with his sons Nick and Louis

Injection cured hams are for everyday ham sandwiches or for breakfast with a sunny side up egg on top. Dry cured and smoked hams are the big ol’ legs of ham that sit on the bars or hang from the ceilings in pretty much every restaurant or hole-in-the-wall bar in Italy and Spain. Most hams in America are injection cured. But a few producers still dry age and smoke in the American tradition: Sam Edwards, Allan Benton, Nancy Newsome, Burgers Smokehouse and Finchville are among the top in their field.

How did the ham come to be the ambassador of dry curing around the world? The answer as with so many food traditions is that it came out of necessity. Typically when a pig was slaughtered, it was not all consumed in one sitting. As a result curing became an important process used to preserve the meat for future consumption. Because of the size of the ham it made sense that it was the chosen cut.

Pig breeds of years past had more marbling — marbling makes for better curing by helping with the fermentation process (marbling gives it the “twang”), as well as preventing the meat from drying out. This characteristic makes our heritage breeds  especially suited for the curing process.

Easter and Christmas are hams’ biggest days, and as gastronomes around the country find new ways to incorporate ham into their menus we can’t help but love a good traditional glazed ham.

For the perfect balance of sweet and tangy try a simple recipe for Brown Sugar and Mustard Glazed Ham this year.

Mix equal parts Brown Sugar with Dijon Mustard (about a 1 1/4 cups of each will make enough glaze to coat a full ham) and add a Teaspoon of Ground Clove for added character and depth.

Coat the ham about 30 to 60 minutes before the end of cooking. Be sure to check on the ham as the glaze caramelizes to ensure the sugars don’t begin to burn.

Serve and enjoy! Happy Holidays.

 

Rosemary and Olive Pork Ribs by Chef Cesare Casella

Chef Cesare Casella shares his signature touch in this recipe for Rosemary and Olive Pork Ribs.

Serves 4

Ingredients

4 pounds pork ribs, cut into individual ribs
Salt and fresh ground black pepper to taste
4 tablespoons extra-virgin olive oil
4 cloves garlic, roughly chopped
4 tablespoons roughly chopped fresh rosemary
1/2 cup white wine
1 (15-ounce) can Italian tomatoes, drained and cut in pieces
1/2 cup Italian black olives

 

Directions

1. Preheat the oven to 400 degrees. Rub the ribs with salt and pepper. Place them in a roasting pan and roast in the oven for 10 minutes. Drain any liquid the ribs give off.
2. Add the olive oil, garlic, rosemary, and stir to coat the ribs. Return the pan to the oven until the garlic starts to soften, about 8 minutes, then add the white wine. When the wine reduces completely, after approximately 15 minutes, turn the rubs and add the tomatoes, distributing them evenly. Taste and adjust the seasoning for salt and pepper. Roast the ribs for another 25 minutes. Just before they are ready, add the olives. Serve immediately.

 

cesarecasellaChef Cesare Casella is best known as “the chef with the rosemary”. For the past 20 years, Chef Casella has been sharing his passion for authentic Italian food with Americans. Today, Chef Casella is the owner and executive chef of two Italian restaurants in New York City. He is the Dean of Italian Studies at the International Culinary Center and serves as Chief of the Department of Nourishment Arts at The Center for Discovery, where he works to raise awareness about sustainability and nutrition.

 

Braised Pork Shanks by Chef Cesare Casella of Thanksgiving Farm

Chef Cesare Casella is best known as “the chef with the rosemary”. For the past 20 years, Chef Casella has been sharing his passion for authentic Italian food with Americans. Today, Chef Casella is the owner and executive chef of two Italian restaurants in New York City. He is the Dean of Italian Studies at the International Culinary Center and serves as Chief of the Department of Nourishment Arts at The Center for Discovery, where he works to raise awareness about sustainability and nutrition.

 

Preparation time: 10 minutes (plus overnight marination)
Cooking time: 2 hours, 20 minutes
Yield 6 servings

Ingredients

6 pork shanks
1/2 cup olive oil, divided
2 cloves garlic, peeled and crushed, divided
2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary, divided
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, divided
salt and pepper to taste
1/2 cup flour
1 carrot, peeled and sliced into 1/4-inch pieces
2 stalks celery, cut in 1-inch pieces
1 red onion, cut in large chunks
5 juniper berries
1 3/4 white wine
1 cup tomato puree
2 cups beef or chicken stock, divided

 

Directions

1. Before cooking the pork, rub it with 1/4 cup olive oil, 1 clove garlic, 1 teaspoon rosemary, and 1/2 teaspoon thyme. Season with salt and pepper. Cover and refrigerate overnight.
2. Preheat oven to 350 degrees
3. In a large ovenproof pan, combine the remaining 1/4 cup olive oil. 1 clove garlic, 1 teaspoon rosemary, and 1/2 teaspoon thyme and heat over medium heat for about 1 minute. Coat the shanks with flour, shaking off the excess. Increase the heat to medium-high and brown the shank on all sides. Transfer the shanks to a plate and set aside.
4. Pour out the excess fat from the pan and add the carrot, celery, and onion. Saute for 5 minutes, stirring often, and then return the shanks to the pan. Mix well. Add the juniper berries, and add more salt and pepper if necessary. Stir in the wine, tomato puree, and 1 cup stock. Bring the mixture to a simmer, cover, and transfer to the oven.
5. Bake for 2 hours, turning the shanks every 20 minutes, so that they cook evenly, Add the remaining 1 cup stock as needed to keep the liquid halfway up the sides of the meat. The meat will be fork tender when done; if it is still tough, back another 30 minutes.

 

cesarecasella

 

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