Skip to content

Posts tagged ‘heritage breed pork’

5 Pork Recipes We Love

It’s simple. Pork is nature’s candy. We love to cook it and to eat it, and suspect you feel the same.  Every bit of the pig offers a tasty cut, and we appreciate them all, from pork chops to racks of ribs and beyond.

So here are 5 recipes for pork that will inspire you to heat up the stove and get cooking. Use our outstanding Berkshire pork for best results.

Recipe_Pork_Schnitzel_HomeMedium

Pork Schnitzel

Because, schnitzel. We love the crunchy crust and in all honestly, there is some pounding involved. It’s a wonderful release for stress. The recipe is here.

pork_chops_with_crisp_ventreche_HomeMedium

Pork Chops with Crisp Ventrèche and White Bean Ragu

This is an Amanda Freitag recipe. We love the way she cuts her pork chops double size. And she called this “pork on pork,” so you know that’s insanely good. Plus, we have a video of her making this dish with Ariane.

Recipe_Apple_Bacon_Stuffed_Pork_Loin_Roast_HomeMedium

Berkshire Pork Loin Stuffed with Apples, Cranberry, and Bacon

Loving the pork loin. This jewel-like creation – which includes bacon – will feed 12 or more people, so it’s ideal for a big party or holiday.

Recipe_Pork_Stew_HomeMedium

Pork Stew with Sweet Potatoes & Prunes

We had to include this stew, not only because it combines prunes, which are perfect with pork, but because it’s a hearty meal for a wintry dinner. And it’s just so comforting.

Recipe_Pork_Chops_Apples_Onions_HomeMedium

Pork Chops with Apples

What is it about pork and fruit? It always works.  And this simple Lucinda Scala Quinn recipe for pork chops with apples demonstrates the successful partnership admirably.

Recipe_Pulled_Pork_HomeMedium

Bub City’s Pulled Pork Sandwich

This one is a bonus – recipe number 6! You need a smoker for this Doug Psaltis recipe, but who doesn’t love a pulled pork sandwich?  No smoker? Find a friend with one and work on this worthy project together.

Perfect Pork Plating with Anita Lo

Chef Anita Lo of Annisa, a long-time friend of D’Artagnan, was featured on Serious Eats explaining her philosophy behind plating pork loin. Yes, it’s our Berkshire pork, but aside from that, we have a lot of respect for Chef Anita and find this a fascinating peek into the mind of a brilliant chef.

20141015-296720-HPP-anita-lo-final-pork-BE2

We are not going to spoil this by trying to explain it, so  just head over to Serious Eats for the full post.

And for more Anita Lo – in action – check our video in which she and Ariane demonstrate how easy it is to sear foie gras.

Ham, Glorious Ham!

In the December issue, Bon Appétit magazine “effusively recommends” our bone-in heritage ham for your holiday dinner. Obviously, we couldn’t agree more. There is nothing so satisfying (and impressive) as a gleaming, glazed ham on the table.

Click over to the Bon Appétit site and start planning your own path to ham nirvana (step one, buy it from dartagnan.com).

Bon Appetit Dec 2013 Ham Pg1

You can serve a crowd at Christmas and then use leftovers in split pea soup. Yes, please.

Bon Appetit Dec 2013 Ham Pg2