We know that Memorial Day involves parties around the grill. In the backyard, by the lakeside or where ever you find yourself gathering … there will be food.
And we want you to have the best. So we’re giving away three prize packages valued at $330+ each. Enter the giveaway once for three chances to win! Drawings will be held on May 9, May 16 and May 23. Which gives us plenty of time to ship your prize before the start of grilling season! Good luck!
Entries must be received by 11:59pm EST, May 22, 2016. One entry per email address. No purchase required. We reserve the right to make substitutions if product is not in stock.
Prize Assortment Includes:
4 Boneless Beef Ribeye Steaks (16 oz each)
2 Slabs Berkshire Pork Baby Back Ribs (2 lb avg each)
Pasture-Raised Ground Beef (5 lbs)
4 Bone-In Berkshire Pork NY Strip Chops (12 oz each)
1 Game Sausage Sampler (5 packs, 8.5 oz each)
4 Packs Organic Chicken Legs (14 oz avg each)
2 Packs Uncured Duck Hot Dogs (12 oz each)
4 Packs Organic Chicken Wings (1 lb avg each)
Here are a few grilling recipes to inspire … full recipes are linked in the captions. Browse more recipes from our chef friends, cookbook authors, food bloggers and our staff.
In the latest episode of Back of the House, Ariane & Chef Amanda Freitag are laughing it up in The Brooklyn Kitchen while they prepare two of their favorite recipes for Berkshire pork.
Berkshire pork is known for its juicy, flavorful meat which is heavily marbled. Sometimes known as kurobuta, (which is Japanese for “black pork”) Berkshire is highly sought-after by chefs and home gourmands alike for its sweet, nutty flavor and fork-tender texture.
We source our Berkshire pork from a cooperative in Missouri, at the foot of the Ozark Mountains. About a dozen family farmers raise Berkshire and cross breeds (referred to as simply “heritage”) on pasture, with access to individual houses, water and supplemental grain feed. Families of pigs are left together, to forage and frolic outdoors in pasture. The cooperative is strict about banning the use of antibiotics and hormones on each farm, and about limiting the number of hogs the farms raise. They seek to add another farmer to the cooperative before they add more pigs to any one farm. They are paid a premium for their humanely-raised pork, making the small farm a profitable business, and proving that there might be a future in the old breeds after all.
In this video, Ariane is preparing a flavorful Stuffed Berkshire Pork Loin with Prunes and Porcini, while Amanda is making one of her fantastic go-to pork recipes, Pork Chops with Crisp Ventrèche and White Bean Ragu. Bon appétit!