Dear Heritage Foods USA Supporter,
Whose loins? The loin of the pig! The source of the five and ten rib pork roast, the boneless ”Canadian” and of course, those succulent porterhouse pork chops!
The loin of the pig is the muscle that runs all the way down the spine, from the shoulder to the top of the haunch or ham. Our chops have been on the menu of Lupa, Babbo, Del Posto, Gramercy Tavern, Union Sq Café, among others since we started in the pork business. No other cut is more succulent or better at demonstrating just how superior the non-commodity heritage breeds can be.
Anchovies With Pork...Really?!
The concept of pork with anchovies may not seem obvious, but surprisingly, the Italian culinary canon has quite a few examples. We have included a fantastic recipe below from Southern Italian cookbook author Erica Demane (www.ericademane.com) to inspire you. Our beautiful anchovies from Sicily are perfect for this sumptuous dish.
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Artisanal Anchovies
Produced In Italy
$20 plus $19 shipping for 1 bottle
$40 plus $19 shipping for 2 bottles
$60 plus $19 shiping for 3 bottles
Each jar weighs 9.87 ounces/280 grams.
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My Quickie Porchetta
by Erica De Mane
(Serves six)
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2 ½ lb. boneless Canadian pork loin with the fat left on, butterflied (this is not hard to do, but it’s easier to show than to tell, so if you don’t know how to do this, ask your butcher to cut the meat for you)
2 teaspoons fennel seeds, lightly toasted
1 1/2 teaspoons black peppercorns
4 oil-packed anchovy fillets
4 garlic cloves, peeled
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8 large sprigs of rosemary
A few large branches of thyme
Salt
¼ teaspoon smoked Spanish pimenton (smoked red paprika)
Extra virgin olive oil
¼ cup dry white wine, plus a little extra for the sauce
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Place the fennel seeds, peppercorns, and anchovies in a mortar and pestle and grind roughly. Transfer this to a small bowl.
Slice the garlic cloves very thinly. Stem all the herbs and give them a rough chop. Add the garlic and herbs to the ground spices. Add a good amount of salt, the smoked pimenton, about 3 tablespoons of olive oil, and the white wine. Mix everything well.
Lay the pork out flat, fat side down. Spread the herb and spice mixture all over the meat, saving some to rub over the outside.
Preheat the oven to 350 degrees.
And remember: Orders received by Thursday will deliver this week.
Heritage Foods USA
The Source for Authentic American Heritage Foods
Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.
Contact us with questions or ideas, look out for weekly announcements and
read new recipes, by visiting: www.HeritageFoodsUSA.com.
You can listen to our shows on The Heritage Radio Network by visiting : HeritageRadioNetwork.com |
402 Graham Ave. Box 198
Brooklyn, NY 11211
Tel: 718-389-0985
Fax: 718-389-0547
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