Showing 1–15 of 17 results

Baby back Ribs 500/G

232.50

Why are they called baby back ribs?
Baby back ribs come from the parts of the ribs that are connected to the backbone, beneath the loin muscle, and are curved where the meet the spine. They’re called “babies” because they’re shorter than spare ribs; on the longest end, they’re around 6 inches, and they taper down to about 3 inches on the shorter end.

EXTRA INFORMATION
They are great for smoking, braising, grilling, or can be cooked in the oven. The ribs also take well to spice rubs and sauces.

Best U.S Baby Back Ribs 500/G

345.00

Why are they called U.S. baby back ribs?
The upper ribs are called baby back ribs, but not because they come from a baby pig! They’re only called baby because they are shorter in relation to the bigger spareribs. Each baby back rib rack averages 10 to 13 curved ribs that are 3 to 6 inches long and weigh about 1 1/2 to 2 pounds, which feeds about 2 people.

EXTRA INFORMATION
During the three hours also like to keep adding moisture to the pork with a spritz. A spritz is simply a spray bottle with liquid. In our case, it’s equal parts apple cider vinegar and water (you can also add equal parts apple cider vinegar and apple juice for a little more sweetness)

They are great for smoking, braising, grilling, or can be cooked in the oven. The ribs also take well to spice rubs and sauces.

Best U.S Pork Belly 500/G

275.00

Why are they called U.S Pork Belly?
Pork belly is the uber-fatty and rich portion of meat cut from the belly of the pig. It’s uncured and often sold in big slabs, making its preparations much different from sliced streaky bacon. Pork belly is as unctuous a cut of meat as you can get, and it’s popular in cuisines the world over.

EXTRA INFORMATION
Salt gives flavor and helps absorb any remaining moisture. 5 minutes before roasting, rub the piece of pork very generously with salt, ensuring it goes right into the scoring. You can use a mix of regular table salt (which will penetrate the skin) and salt flakes (for a crisp crust).

Best u.s Pork Loin Bone In 500/G

295.00

Why are they called U.S Pork Loin Bone?
Pork loin (also called center loin roast or a pork center rib roast) is a lean and tender cut that features a juicy fat cap. It’s large, wide, and thick, and it’s generally sold as a boneless roast to make it easier to slice after cooking.

EXTRA INFORMATION
Pork loin can be a tricky cut of meat to smoke because it’s so lean. … Then wrap the pork loin tightly and place it back in the smoker for around another hour or until the internal temperature reaches 145 degrees.

Breaded Pork Chop 500/G

245.00

Why are they called Breaded Pork Chop?
Is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel, but made of pork tenderloin, or with pork chop.

EXTRA INFORMATION
Breaded and baked juicy pork chops are not hard to make, but they can be a bit time-consuming to prepare, especially if you are making a large number at one time. To save time on the day you plan to prepare the pork chops, bread them the night before and stick them in the freezer.

Diced Pork 500/G

245.00

Why are they called Diced Pork Chop?
This product is cut from lean and tender pieces of pork then enhanced with our special formula to insure a very moist and tender product.

EXTRA INFORMATION
To ensure consistent high-quality, servings are hand portioned and cut into either 1 inch or 1/2 inch pieces and we quick-freeze each piece individually to lock in freshness.

Ground Pork 500/G

225.00

Why are they called Ground pork?
Ground pork is a combination of lean meat and fat from any part of a pig. It can be ground finely or coarsely, and like ground beef, depending on the amount of fat in it, it can be regular, lean, extra lean, etc. … You can grind your own from any pork shoulder cut.

EXTRA INFORMATION
Being high in protein and rich in many vitamins and minerals, lean pork can be an excellent addition to a healthy diet.

Ham Hocks 500/G

263.00

Why are they called Ham Hocks?
A ham hock or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog’s leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot, but rather the extreme shank end of the leg bone.

EXTRA INFORMATION
Ham hocks are traditionally used to flavor Southern classics like black-eyed peas and collard greens. Though they contain too little meat to be worth eating on their own, they’re great for boosting the flavor of other dishes, much as a bouillon cube does.

Pork Bones 500/G

100.00

Why are they called Pork Bones?
The pork shoulder is taken from the top of the pig shoulder, is fairly tough, and typically is sold as a boneless roast. Pork shoulder chops also come from this area and are bone-in cuts. Meat from this area is also used for ground pork and sausage.

EXTRA INFORMATION
Pork stock can be used anywhere you’d use a pork bone in the soup. That’s a good place to start, with things like clam chowder or split pea soup. Baked beans are delicious with pork stock, and we make pinto beans for burritos and white beans for soups using pork stock. Many Asian soup recipes also call for pork stock.

Pork Chop 500/G

240.00

Why are they called Pork Chop?
A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and usually containing a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. Chops are commonly served as an individual portion.

EXTRA INFORMATION
Pork chops are suitable for roasting, grilling, or frying, but there are also stuffed recipes. They can be used boneless or bone-in. Pork chops are usually cut between 1 and 5 centimeters (1⁄2 and 2 inches) thick. Improved breeding techniques have made it possible to cook pork to a lower temperature, helping it to remain juicy, while still being safe to eat.[9] United States government guidelines recommend a minimum cooking temperature of 63 °C (145 °F).

Pork Liempo/Belly 500/G

245.00

Why are they called Pork Liempo/Belly?
Pork belly is a boneless cut of fatty meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Korean and Philippine cuisine.

EXTRA INFORMATION
In Filipino cuisine, pork belly (Tagalog: liempo; Philippine Spanish: liempo) is marinated in a mixture of crushed garlic, vinegar, salt, and pepper before being grilled. It is then served with soy sauce and vinegar (toyo’t suka) or vinegar with garlic (bawang at suka). This method of preparing pork is called inihaw in Filipino and sinugba in Cebuano. Being seasoned, deep-fried, and served by being chopped into pieces is called lechon kawali.

In American cuisine, bacon is most often made from pork bellies. Salt pork is made from pork bellies also, which is commonly used for making soups and stews.

Pork Liver 500/G

195.00

Why are they called Pork Liver?
The liver of mammals, fowl, and fish are commonly eaten as food by humans. Domestic pig, lamb, calf, ox, chicken, goose, and cod livers are widely available from butchers and supermarkets while stingray and burbot livers are common in some European countries.

EXTRA INFORMATION
The liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw (asbeh nayeh or sawda naye in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in the various forms of Middle Eastern mixed grill (e.g. meurav Yerushalmi). Spreads or pâtés made from liver have various names, including liver pâté, pâté de foie gras, chopped liver, liverwurst, and Braunschweiger. A traditional South African delicacy, namely skilpadjies, is made of minced lamb’s liver wrapped in netvet (caul fat), and grilled over an open fire.

Pork Loin 500/G

245.00

Why are they called Pork Loin?
Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage.

EXTRA INFORMATION
Pork loin may be cut into individual servings, as chops (bone-in) or steaks (boneless) which are grilled, baked, or fried.

A pork loin joint or pork loin roast is a larger section of the loin which is roasted. It can take two forms: ‘bone-in’, which still has the loin ribs attached, or ‘boneless’, which is often tied with butchers’ string to prevent the roast from falling apart. Pork rind may be added to the fat side of the joint to give a desirable crackling which the loin otherwise lacks.

Pork Schnitzel 500/G

245.00

Why are they called Pork Schnitzel?
Schnitzel, for the uninitiated, is German for “cutlet” which is usually made with veal and is thinly pounded, breaded and fried. As for this schnitzel recipe, it is made with thinly pounded pork cutlets.

EXTRA INFORMATION
They’re delicious served with creamy mashed potato, butter bean mash, or quick smashed minted peas. One last idea I can’t resist is smothering them with a Thai curry sauce. Fry a sachet of curry paste and stir in a can of coconut milk or cream.

Pork Tapa 500/G

245.00

Why are they called Pork tapa?
Tapa in Philippine languages originally meant fish or meat preserved by smoking. In the Spanish Philippines, it came to refer to meats also preserved by other means.

EXTRA INFORMATION
Tapa is often cooked fried or grilled. When served with fried rice and a fried egg, it is known as tapsilog (a portmanteau of the Filipino words tapa, sinangag and itlog egg). It sometimes comes with atchara, pickled papaya strips, or sliced tomatoes as a side dish. Vinegar or ketchup is usually used as a condiment.