The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Berkshire pork is revered by chefs nationwide. But it’s an international star, too. In Japan, where it is known as Kurobuta, Berkshire pork has attained a prized status rivaling that of Kobe beef.
Berkshire pork is revered not only for its lineage—these pigs date back 300 years in England—but for its extraordinary marbling and distinctive, rich taste. Our Berkshire hogs are happy hogs, raised by a Midwestern cooperative of small, family-run farms without any antibiotics, hormones* or animal by-products. They are raised on pasture, with access to shelter, grain feed and water, and are allowed all their natural rooting and social behavior.
This package of Frenched pork rib chops is perfect for large families or gatherings. Ten luscious Berkshire pork chops will work in any season and can be cooked up in a flash on the stovetop or in the oven. Sweet, juicy, and delightfully tender, these pork chops are also excellent when grilled or quickly broiled. Just take care not to overcook this pork! In 2011 the USDA lowered the recommended temperature for pork from 160 degrees to 145 degrees, confirming what chefs have known all along: slightly pink pork is best.
*USDA regulations prohibit the use of hormones in pork.Nutrition Facts
"Brining pork in a solution of salt, sugar and aromatic juniper berries is chef Judy Rodgers failsafe method for well-seasoned meat."
"Apples and pork are a classic combination. Here apple shows up in a cider brine and apple-jelly glaze."
"A crunchy celery and parsley salad adds beautiful, bright contrast to hearty pork chops served with caramelized apples."
"Mark Peel of Campanile in Los Angeles adds Mediterranean accents to this dish of brined and smothered pork chops."
"Chef Amanda Freitag makes a carnivore's dreams come true with her recipe for juicy, pork chops topped with a golden, pancetta crust, drizzled with bubbly pan-drippings. "