Hog Blog

We are excited to welcome Chef Mario Huante of Chef Mario’s Inc. to the #HogBlog! “Chef Mario Huante began his culinary career washing dishes, when he was about 14, in a small restaurant in Burlington, Vermont where he was born and raised. After…

We 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:…

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…

We 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-controlle…

This 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 Pork’s bacon,…