Pork

Hi All, For those who reside or shop for food in Westchester County, NY: where is the best place to buy meat and poultry products? I am trying to improve the way I eat after a long battle with ...

by rworange 13 years ago

This is probably the scariest thing I’ve eaten in my life. I’ve been doing a little crawl of local SF Bay Area Mexican markets and eating some wonderful chorizo. So I figured I’d wrap things up...

by Civil Bear 3 months ago

Does anyone know where in the Bay Area I can find Iberico pork tenderloin? I caught a youtube video of a guy preparing it sous-vide, and know I have to try it!

Am a pork lover, having discover this simple way of making it, can't help making it every week.

My father grew up in Canarsie (Brooklyn) during the Fifties and Sixties, and loves to wax nostalgic about the food he remembers from the area; Chinese take-out, corned-beef sandwiches, Italian ices...

by rworange 10 years ago

The pork was full of juicy, porky pleasure with a tinge of vinegar … that was without sauce. Phat Matt’s started at the Grand Lake Farmers Market, had a brief stint at the Metreon Farmers Marke...

by Melanie Wong 2 months ago

" . . . The Farm System Reform Act would prohibit new large factory farms from going into business and force others to cease expansions before halting operations entirely within two decades. Warren...

I was going to make a pork dish that calls for apple juice later on but I don't have any and I don't have any way to get to the store right now. If you're curious, I would like to make apple and sa...

Hi I'm from RI and haven't been to Philadelphia in over a decade, but recently had a hankering for what I still to this day consider to be the best sandwich I've ever had in my life the last time I...

by Bat Guano 11 years ago

I've about given up on commercial pork loin - it always turns out dry and flavorless. Yes, I know about brining, but to me a brined pork loin tastes like salt water - not an improvement, although i...

I cooked a Pernil yesterday, but it wasn’t tender. It was 8.5 lbs and I cooked it for 6 hours @ 325. I left most of it on the bone. Can I put it back in the oven today and cook to completion? If s...

by Melanie Wong 3 months ago

" . . . Slaughterhouse shutdowns are disrupting the U.S. food supply chain, crimping availability of meat at retail stores and leaving farmers without outlets for their livestock. Smithfield ext...

I have a 2lb chuck roast and a 2lb pork shoulder in my garage refrigerator that I was planning on using to make a sunday gravy... basically searing the meat on all sides and placing the whole piece...

Just got back from Umbria Italy and am desperately trying to find Guanciale (cured pork cheek) for making pasta all’amatriciana. I’ve tried pancetta and bacon but they don’t come close. Does anyone...

by estufarian 3 months ago

I find the pork better in Spain than France! Sadly no decent NC-style BBQ in Toronto.

by PSRaT 3 months ago

here in Sticksville, there's zilch heritage pork at retail - even the butcher shops don't carry it and decline to talk about it . . . most mail order sources offer stuff like "1/2 a hog" - which...

by Midlife 6 years ago

OK............. now I'm confused. The cooking shows I remember about making pork ribs all said to remove the membrane along the back of the rack before cooking. Then I read this: http://eatocrac...