We are so excited to have Brandon Shepard from Urban Street Eats food truck on the blog today sharing their drool-worthy pork belly bao buns! It’s always special seeing the different places our product ends up. Many thanks to Brandon for loving and sharing our product with his customers! We’ll let him take it from here.
Read MoreWe had the pleasure of working with Chef Joey Holtgreven of Level 7 Rooftop Bar and he was kind enough to share the recipe for his Cheerwine Braised Cheshire Pork Belly! Two North Carolina products in one meal? We’re sold. This tender and delicious pork belly is paired with a Cheerwine gastrique and salsa verde making it the perfect dish that hits every note on your palate. Enjoy!
Read MoreWe’re pretty excited about this Q&A blog post with none-other than Jim Noble of Noble Smoke in Charlotte, NC. Noble Smoke proudly serves #CheshirePork and as their Head Pitmaster, Kelly O’Bryan, says in the video below, “Cheshire Pork is the Rolls Royce of pork.“ Check out the video our team captured of what distinguishes Noble Smoke from other barbecue restaurants in the South East and then read about Jim’s barbecue style and why he chooses Cheshire Pork in the Q&A below.
Read MoreHappy October from everyone here at #CheshirePork! As the weather gets cooler and the pumpkins come out, we get excited for all things fall. Football games, fall flavored milkshakes at the General Store, and cozying up by a campfire to name a few! There are so many #pigtastic things to look forward to, but to make it easier for you, we’ve listed out our top 5 favorite fall #CheshirePork products!
Read MoreHere at #CheshirePork, we love national food holidays! What better reason to celebrate #NationalBetterBreakfastMonth than showing how you can have the BEST breakfast with our porktastic selections! Our pork is versatile and delicious for any meal… but we may be biased to breakfast! It IS the most important meal of the day… right?
Read MoreEarlier this year we launched a new series on the Hog Blog called “Ham’s Down!” where we feature our top 5 favorite pork posts from the month, all created by our fans. If you want to be featured, be sure to tag @CheshirePork on Facebook, Twitter and Instagram for your chance to be one of the lucky featured fans! In the meantime, check out our top 5 favorite, drool-worthy pork posts from August!
Read MoreYou may be getting back into your routine in August, but you’ll catch us at the grill until the weather gets cold! We’re coming at you with all the deliciousness today with a recipe from Chef James Johnson of Tribeca Tavern in Cary, NC! We’re trying not to drool on our screen with his Pepper Jelly Glazed Smoked St. Louis Ribs. Name a better sweet and savory combo. We’ll wait.
Enjoy!
Read MoreWe love a delicious stuffed pork tenderloin recipe, especially when it incorporates one of our favorite dishes, jambalaya! This sweet and savory recipe by Chef Glenn Lyman from G Cooks has us drooling and craving this explosion of flavor. Chef Glenn uses a Lynx Grill as he prepared this #porktastic recipe! Enjoy!
Read MoreNothing makes us happier than a good pork belly recipe! 😍Crispy skin, tender, flavorful meat… there’s just something special about a well-cooked belly. Lucky for you (and us), Chef Gary Cooper of Brabo Brasserie in Alexandria, VA shares his version complimented by charred red cabbage and a homemade Virginia pear chutney. We dare you not to drool!
Read MoreWe are honored to have Anthony DiBernardo join our Hog Blog for a mouth-watering June recipe! Anthony is the owner and PitMan of Swig & Swine in Charleston, SC! We hope you’ll enjoy learning a little about Anthony as much as we did! His recipe for our Kan Kan chops will be a delicious addition to your summer smoking - and that boiled peanut salad! That’s some dag’on good eating.
Read MoreWe’re asking Alan of An Oregon Family questions on why he loves to BBQ and why he loves Cheshire Pork!
Read MoreSome of the best memories with dad are spent around a hot grill or smoker! As you shop for Father’s Day gifts this year, keep in mind that sometimes the best gift is the time you spend with that special man in your life (and maybe a big fat pork chop). We’ve got a tasty line up prepared for you including our favorite Father’s Day grilling cuts! We guarantee the ole man will be happy with any of the following.
Read MoreEarlier this year we launched a new series on the Hog Blog called “Ham’s Down!” where we feature our top 5 favorite pork posts from the month, all created by our fans. If you want to be featured, be sure to tag @CheshirePork on Facebook, Twitter and Instagram for your chance to be one of the lucky featured fans! In the meantime, check out our top 5 favorite, drool-worthy pork posts from May!
Read MoreWe are excited to welcome Chef Mario Huante of Chef Mario’s Inc. to the #HogBlog!
Read MoreWe reached out to Executive Chef Andrew Smith of bu•ku in Raleigh, NC to see if he would put together his favorite recipe using Cheshire Pork! He delivered big time and it’s a deliciously simple recipe to impress using one of our very favorite cuts: pork chops. We’ll let him take it from here!
Read MoreThe smell of barbecue is in the air! It’s #NationalBBQMonth and we’re here to celebrate! There’s nothing quite like slow cooking all night long, pulled pork off the bone, and then chopping away on a chopping block. If you want good ‘cue, there’s only one thing to do… go with #CheshirePork for your next whole hog barbecue or pork butt. We’ve listed a few of our favorite barbecue scenes below for you to enjoy. We dare you not to drool!
Read MoreNothing says a good time more than the combination of #CheshirePork and bourbon! That's why we partnered up with Woodford Reserve and Executive Chef Jake Wood from Plates Neighborhood Kitchen last Tuesday to bring the first Up in Smoke patio event to Glenwood Avenue in Downtown Raleigh. Check out the video below and watch the good times unfold!
Read MoreThis pork belly recipe utilizes Sysco’s Cutting Edge Solutions, Frank’s Red Hot Seasoning, and Cheshire Pork, of course! You will cure it for a couple of days in the fridge and then roast or smoke. This makes for a fantastic carving station meat with a unique presentation for any buffet action station! Let’s get cookin’!
Read MoreWe love seeing our products used for new and innovative techniques! If you’ve never heard of Sous Vide cooking , it is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water.
Read MoreThis week on the Hog Blog we have Chef Lance Fegen, Culinary Director of F.E.E.D. TX Restaurant Group in Houston, Texas, joining us with a multi-Cheshire Pork recipe for his Pepper Pot Stew Cartagena Del Cowboy Surfer that uses Cheshire bacon, pork shoulder, and spare ribs. Talk about a #porktastic recipe!
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