HAM'S DOWN! THE BEST PORK POSTS OF APRIL
We 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…
RECIPE: FRANK’S IMPATIENT “PANCETTA” BY CHEF BRYAN HUDSON
This 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…
RECIPE: VIETNAMESE RAMEN BY CHEF MASANORI SHIRAISHI OF CO
Tonight on the Hog Blog, we are taking a visit to Asia with Chef Masanori Shiraishi of CO. His blend of experience, enthusiasm, vigor and training is responsible for the development of a menu fusing traditional and modern, innovative yet time-honored…