YUCATAN PORCHETTA

DEFROST: fully defrost, leaving the banana leaf, garnish and twine on the roast.

OVEN METHOD: Preheat the oven to 250F, place in a roasting pan and cook for 4 - 6 hours , at 250°F for depending on the size of the roast. You are looking for no resistance when pressed.

The idea is low and slow until it is super tender and SHREDS apart when you open the banana leaf.

Don’t lose the fat! make sure to mix any rendered fat back into the meat or use it to cook potatoes for breakfast, OR TO FRY YOUR TORTILLAS.

Great for tacos with tortillas, cilantro and fresh or pickled red onion, lettuce wraps or frittata.

INGREDIENTS:
skin-off pork belly, salt, garlic, onion, oregano, black pepper, orange juice, lime juice, annato, cinnamon, cumin, allspice, orange zest, apple cider vinegar, banana leaf, thai red chili

SPARE RIBS
NATURAL / THAI CHILI / ANCHO CHILI

DEFROST: TAKE ribs out of thE bag, bringING to room temp for ABOUT 30 minUTES

Oven METHOD: Preheat the oven to 275F and transfer ribs to a rack placed on a sheet pan. Roast uncovered for 2 hOUrs or until tender. Remove ribs from the oven. Preheat the broiler at high and continue cooking under the broiler to get a crispy finish.

GrillING METHOD: Place the ribs on the cool side ( INDIRECT HEAT ) of the grill for 30 min, flipping 2 times and then finish cooking on the hot side to crisp.

INGREDIENTS:
ANCHO- SPARE RIBS, SALT, ANCHO CHILI, SUGAR, BLACK PEPPER, GARLIC, SMOKED PAPRIKA, CORIANDER, CUMIN, CAYENNE.
THAI- SPARE RIBS, SALT, THAI CHILI, GARLIC, SUGAR, GINGER, TURMERIC, CORIANDER, WHITE PEPPER, KOREAN CHILI FLAKE.

PASTRAMI BRISKET

DEFROST: TAKE BRISKET out of thE bag, bringING to room temp for ABOUT 30 minUTES

OVEN METHOD: Pre heat oven to 250F. Place pastrami on a rack in a roasting pan. ADD water in just until it meets the rack, you can add potatoes, onions, carrots and garlic if you like. place in oven UNCOVERED for 2.5-3 hours checking about every hour, REPLENISHING LIQUID AS NEEDED. Pastrami is done when a small knife punctures it with little resistance. Let rest covered for 20-30 minutes.

Serve hot or slice and make sandwiches

SMOKE METHOD: YES! SLOW AND LOW


INGREDIENTS:
PORK BRISKET, SALT, BROWN SUGAR, BLACK PEPPER, CORIANDER SEED, MUSTARD SEED, CARAWAY SEED, ALLEPPO PEPPER, FENNEL SEED, CINNAMON STICK, STAR ANISE, ALLSPICE BERRIES

SPANISH BBQ BRISKET

DEFROST: TAKE BRISKET out of thE bag, bringING to room temp for ABOUT 30 minUTES

OVEN METHOD: PREHEAT OVEN TO 275F, IMMERSE BRISKET WITH BONE stock ABOUT HALF WAY and COVER WITH FOIL OR PARCHMENT. If desired, Add aromatics like onion, fennel, carrot etc around the brisket, cover AND ROAST 2-3.5 hrs. CheckING LIQUID after 1 hour, ADDING MORE BROTH AS NEEDED. AFTER ROASTING, UNCOVER AND FLIP, UNTIL BOTH SIDES ARE NICELY CARAMELIZED.

serve sliced or pulled.


INGREDIENTS:
PORK BRISKET, OLIVE OIL, LEMON JUICE, SALT, SMOKED PAPRIKA, FENNEL SEED, GARLIC, BLACK PEPPER, SPANISH PAPRIKA, LEMON ZEST, LEMON SLICES

SIRLOIN HAM

DEFROST: TAKE ROAST out of thE bag, bringING to room temp for ABOUT 30 minUTES

OVEN METHOD: preheat the oven to 350F, place ROAST on a rack in a roasting pan. ADD water in just until it meets the rack, you can add potatoes, onions, carrots and garlic if you like. place in oven for about 1 hour to reach an internal temperature of 140-145F. Let rest 10 minutes before slicing.

POACHING METHOD: in a medium saucepan, cover the roast water and let simmer gently over very low heat until internal temperature reaches 140-145F. Remove from water and let rest before slicing.

INGREDIENTS:
pork sirloin, salt, sugar, SODIUM NITRITE

CONTAINS: NITRITES

PANCETTA

COOK LIKE YOU WOULD BACON. THIN SLICE or cube & PAN FRY. EXCELLENT FOR ADDING DEPTH TO SAUCES AND SOUPS or as lardons in salad. PASTA DISHES THAT UTILIZE PANCETTA: AMATRICIANA ,CARBONARA, ALLA GRICIA & ALLA ZOZZONA

NOTE: our pancetta is skin on, remove depending on your recipe.

INGREDIENTS:
skin on PORK BELLY, SALT, SUGAR, SODIUM NITRITE, BLACK PEPPER, FENNEL, GARLIC, ROSEMARY, LEMON ZEST, RED PEPPER

CONTAINS: NITRITES

GUANCIALE PICCANTE

COOK LIKE YOU WOULD BACON. THIN SLICE or cube & PAN FRY. EXCELLENT FOR ADDING DEPTH TO SAUCES AND SOUPS or as lardons in salad. PASTA DISHES THAT UTILIZE GUANCIALE: AMATRICIANA ,CARBONARA, ALLA GRICIA & ALLA ZOZZONA

INGREDIENTS:
PORK JOWL, SALT, SUGAR, SODIUM NITRITE, ALEPPO PEPPER, GARLIC *MILD SPICE

CONTAINS: NITRITES

SALSA VERDE DOUBLE CHOP

DEFROST: TAKE CHOPS out of thE bag, bringING to room temp for ABOUT 30 minUTES

OVEN METHOD: Preheat and cook uncovered in a cast iron skillet. Flip about every 15 minutes until internal temperature reaches 140-145F. Rest 10-15 minutes before serving.

INGREDIENTS:
PORK CHOP, SALT, OLIVE OIL, CAPERS, PARSLEY, GARLIC, ANCHOVY, RED WINE VINEGAR, MUSTARD

CONTAINS: FISH

COTECHINO

traditionally an italian new year’s or Christmas dish with many cooking options. Follow any recipe calling for cotechino.

INGREDIENTS:
PORK, PORK FAT, PORK SKIN, SALT, SODIUM NITRITE, SUGAR, PEPPER, CAYENNE, CORIANDER, CINNAMON, CLOVE, NUTMEG, RED WINE

CONTAINS: NITRITES, SULPHITES

LARDO

THIN SLICE or cube & PAN FRY. EXCELLENT FOR ADDING DEPTH TO SAUCES AND SOUPS or to replace butter.

INGREDIENTS:
PORK FATBACK, SALT, SUGAR, ROSEMARY, BAY LEAF, JUNIPER, CORIANDER, NUTMEG, SAGE