Three Not So Little Pigs
Three Courses of one of our favorite meats: Pork. Course One: A Creative Take on Comfort Food In a medium sized bowl, steam rises from a very hot dish. After three long days, this braised pork shoulder was carefully pulled into shreds. Black beans cooked to perfection swirl together underneath a pillow of avocado sour cream and long cut scallions. What makes this dish remarkable is the scoop of white cheddar grits. Get a little bit of everything in your spoon and it will be a harmonious experience. Course Two: Breakfast Entree A breakfast tradition, bacon and eggs will seem unlikely as a main course. However, when melty pork belly meets cooked egg yolk shavings under a drizzle of berry gastrique…you will forget the rules. It is so delicate, a butter knife slices right through it. Course Three: An Interesting Use of Bacon The ultimate dessert: Bacon immersed in toffee dipped in chocolate on a lollipop stick. The Black Pig Meat Company has designed an friendly way to combine two odd things together. Rich, savory, and easy to eat, it will be gone before you know it! ...
Read MoreFermin: Lomo Embuchado Cured Pork Loin
Lomo is Spanish for tenderloin; and Lomo Embuchado is a specific type of dry cured pork tenderloin. Made from exclusive pigs born and raised in the mountains of western Spain, Fermin products are high in quality. A longer curing process translates to more complexity in the taste and texture of the meat. Serve with soft, ripe cheese and crackers or add to a sandwich to make it divine.
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