Earlier 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 September!
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 recently 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 April!
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 MoreTonight on the Hog Blog, we are taking a visit to Asia with Chef Masanori Shiraishi of CO. Try his recipe for Vietnamese Ramen featuring Heritage Farms Cheshire Pork!
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