We love hearing from pork lovers far and wide! When someone purchases Cheshire Pork, we want to know what they love about it and how the use it. We’re excited about this Q&A with Paul Salgado of Grilling With Koda. Koda being his adorable barbecue buddy pup.
Read MoreIs it even a guilty pleasure if it doesn’t involve the words: maple, bacon, bourbon, gooey, butter, and cake? NOPE! Right in time for the weekend, we’re coming at you with Chef Jim Hinger of Horizon Catering’s Maple Bacon Bourbon Gooey Butter Cake. We’ll take two slices, please!
Horizon Catering is based out of Raleigh and is catering for a cause, benefiting the Inter-Faith Food Shuttle. We were honored to feature Chef Jim this month!
Read MoreSometimes, we just need a little soul food! We’re delighted to welcome Chef Ryan Grimm from the Robinson Ferry in Warrenton, NC to the #HogBlog with his delicious Soup Vous Brown Sugar Pork Tenderloin with Braised Collard Greens and Butternut Squash Puree. It’s the perfect meal to get us through these next few chilly days!
Read MoreWintertime makes us crave warm and hearty dishes with big punches of flavor! Chef Jacob Rios from American Kitchen Bar & Grill is kind enough to share his delicious recipe for a perfect winter dinner. We’ll let him take it from here!
Read MoreWe are so excited to have Brandon Shepard from Urban Street Eats food truck on the blog today sharing their drool-worthy pork belly bao buns! It’s always special seeing the different places our product ends up. Many thanks to Brandon for loving and sharing our product with his customers! We’ll let him take it from here.
Read MoreWe had the pleasure of working with Chef Joey Holtgreven of Level 7 Rooftop Bar and he was kind enough to share the recipe for his Cheerwine Braised Cheshire Pork Belly! Two North Carolina products in one meal? We’re sold. This tender and delicious pork belly is paired with a Cheerwine gastrique and salsa verde making it the perfect dish that hits every note on your palate. Enjoy!
Read MoreEarlier this year we launched a new series on the Hog Blog called “Ham’s Down!” where we feature our top 5 favorite pork posts from the month, all created by our fans. If you want to be featured, be sure to tag @CheshirePork on Facebook, Twitter and Instagram for your chance to be one of the lucky featured fans! In the meantime, check out our top 5 favorite, drool-worthy pork posts from November!
Read MoreWith the start of November, we are overwhelmed with excitement as Thanksgiving sneaks around the corner. We spend days planning our menu and weeks looking forward to sinking our teeth into that delicious honey ham. It’s a day that family and friends come together and celebrate their blessings. This year, we’re thankful for our customers, our friends and family, and of course, numerous ways to eat #CheshirePork! We’re kicking off the month with some of our favorite ways to enjoy Cheshire Pork on Thanksgiving.
Read MoreLet’s talk a little about the Kan Kan Chop. Our Kan Kan Chop is an item we began fabricating after an adventurous chef’s request, and it has been intriguing chefs since. It is a cut first created in Puerto Rico in 1957, and it is still being served there today in a big six pound version of this chop. Ours is cut an inch and a half thick and weighs a mere two to three pounds. It consists of a bone-in loin chop, with a strap of belly and the skin still attached. Puerto Rican chefs would roast it and then finish it in the fryer to crisp the skin.
We’re very excited that Chef Kevin Draper of Bin 54 Steak & Cellar was up for the challenge! He served his fried Kan Kan Chop with a delicious apple mustard slaw for a little sweet & tangy add-on. Enjoy his recipe with family and friends!
Read MoreIt always excites us a great deal when a chef shares an innovative recipe with us using our delicious product. Chef Stephen McHugh from Imoto in Dallas, TX created beautiful and vibrantly green pork dumplings filled with a #CheshirePork Picnic Roast mixture combined with eggplant and cilantro. Our mouths are watering. Get your chop sticks ready and dive in!
Read MoreHappy October from everyone here at #CheshirePork! As the weather gets cooler and the pumpkins come out, we get excited for all things fall. Football games, fall flavored milkshakes at the General Store, and cozying up by a campfire to name a few! There are so many #pigtastic things to look forward to, but to make it easier for you, we’ve listed out our top 5 favorite fall #CheshirePork products!
Read MoreIn the South, fall means football! With the start of football season, Chef Drew Stanley of Waterman Brewing took Cheshire Pork pig skin and Cheshire Pork pig ears and turned them into a crunchy and delicious snack. With that being said, dive on in and get those fingers dirty! This recipe is most certainly finger-licking good.
Read MoreEarlier this year we launched a new series on the Hog Blog called “Ham’s Down!” where we feature our top 5 favorite pork posts from the month, all created by our fans. If you want to be featured, be sure to tag @CheshirePork on Facebook, Twitter and Instagram for your chance to be one of the lucky featured fans! In the meantime, check out our top 5 favorite, drool-worthy pork posts from August!
Read MoreLoving all types of BBQ, we are eager to learn more about Dan Schroeder of Huckleberry BBQ! Dive right in to learn about his favorite techniques and why he chooses #CheshirePork!
Read MoreYou may be getting back into your routine in August, but you’ll catch us at the grill until the weather gets cold! We’re coming at you with all the deliciousness today with a recipe from Chef James Johnson of Tribeca Tavern in Cary, NC! We’re trying not to drool on our screen with his Pepper Jelly Glazed Smoked St. Louis Ribs. Name a better sweet and savory combo. We’ll wait.
Enjoy!
Read MoreWe love a delicious stuffed pork tenderloin recipe, especially when it incorporates one of our favorite dishes, jambalaya! This sweet and savory recipe by Chef Glenn Lyman from G Cooks has us drooling and craving this explosion of flavor. Chef Glenn uses a Lynx Grill as he prepared this #porktastic recipe! Enjoy!
Read MoreEarlier this year we launched a new series on the Hog Blog called “Ham’s Down!” where we feature our top 5 favorite pork posts from the month, all created by our fans. If you want to be featured, be sure to tag @CheshirePork on Facebook, Twitter and Instagram for your chance to be one of the lucky featured fans! In the meantime, check out our top 5 favorite, drool-worthy pork posts from July!
Read MoreWe’re quizzing Mark Ashby of Grill Mark Co. on all things BBQ! Sit back and relax while reading his great answers about his bbq style and love for #CheshirePork!
Read MoreNothing makes us happier than a good pork belly recipe! 😍Crispy skin, tender, flavorful meat… there’s just something special about a well-cooked belly. Lucky for you (and us), Chef Gary Cooper of Brabo Brasserie in Alexandria, VA shares his version complimented by charred red cabbage and a homemade Virginia pear chutney. We dare you not to drool!
Read MoreHang those American flags, turn on “Courtesy of The Red, White, & Blue“ by Toby Keith, pack those coolers down with ice, and let’s start this holiday week! It’s our favorite week of the summer for two reasons: to celebrate our Nation and to eat as much #CheshirePork as possible! So let’s red, white, and barbecue all week long! Here’s a few of our July 4th favorites!
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