Category: Pork

Recipe: Tuscan-Style Meat Loaf with White Wine-Vegetable Sauce

Anyone who has traveled and eaten in Tuscany knows that meat loaves in all their glory are a big deal. Tuscan cooks usually made loaves with finely ground leftover braised or roasted meats.

While many of Tuscany’s offerings still are made from cooked meats, others, such as this time-honored loaf, are made from ground raw meat.

Meatloaf

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Sausage in Profile: Chorizo

While the concept of sausage is simple, thousands of variations can be found throughout the world.  Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

 

Chorizo Sausage is a fiery Spanish-style pork sausage that gets its flavor from paprika, garlic, and vinegar and its heat from a liberal complement of chili powder.

Dry-cured and smoked, chorizo is most often used as an ingredient in soups, stews, and casseroles, but is equally at home grilled, broiled, or pan-fried and served in a bun.

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Get Your Taste Buds Ready for Cinco de Mayo

Cinco de Mayo is a holiday that commemorates the victory of Mexican forces over the French occupational forces in the Battle of Puebla on May 5, 1862.

While celebrated only regionally in Mexico, this holiday is often observed as a celebration of Mexican heritage and culture in the United States.

Why not bring the festivities into your kitchen as well with some south-of-the-border flavor? We’ve got plenty of great selections for the occasion, plus delicious video recipes and culinary DIY guides.

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Culinary Classic: Carnitas

One of the staples of Mexican cuisine is the slow-cooked pork dish that originated in the state of Michoacán, known as carnitas.

The traditional method of preparation calls for braising a pork shoulder in lard until tender, much in the same way the French make confit, in which duck or chicken is simmered in duck fat until tender.

The literal translation of the word carnitas is “little meats.” The preferred cut for authentic carnitas is well-marbled pork shoulder, or Boston butt, which is cut into largish chunks of about 2 inches.

Photo courtesy of Pork Checkoff. For more information about pork, visit pork.org.

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Celebrate Spring Holidays with these 3 Recipes!

Spring is officially here! We see the tell-tale signs—the weather is getting warmer, the foliage is getting greener, and it’s almost time for Easter and Passover.

The most memorable way to celebrate these spring holidays is with family, friends, and great food. We’ve compiled 3 great recipes for oh-so-perfect springtime dishes for your holiday feasts.

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Get to Know Lobel’s Family-Cut Favorites

Lobel’s has always been known for delivering the highest standards of uncompromising quality, giving our customers the utmost in flavor, tenderness, and juiciness—no matter which cut you choose.

Lobel’s Family-Cut Favorites are our way of drawing attention to a range of products that are favorites with us and our customers.

They are cuts that offer the same famous Lobel’s quality, but at prices that deliver great value and a great taste experience at the same time. Which of our Family-Cut Favorites selections will be your new favorite cut?

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How to Take Your Easter Ham to the Next Level

Along with the first blooming crocus, the sighting of the first robin, pro baseball training camps, and the tapping of maple trees for their sap, an Easter ham is one of the most celebrated and classic signs of spring.

In days gone by, hams were cured, smoked, and dried by hanging in the fall, wintering over until early spring when the first emerging hams were brought to table.

And the crowning touch to any magnificent ham is a complementary glaze that counterbalances the fundamental flavors of a smoked ham. It is the point of departure that distinguishes one ham from the next.

Photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com.

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A to Z Guide for Grilling Season 2016

Whether you’re a beginner or a veteran griller, our blog is chock full of useful grilling info and tips. From basics about tools and grill setup to recipes, videos, and more, we pride ourselves on not only providing the finest and freshest meats, but also on educating our customers on the best ways to prepare them.

So as springtime blossoms here in New York, we uncover and dust off our grills and get ready for some tasty meals in the months to come.

We hope you’ll come on this grilling journey with us. We’ve rounded up an A to Z guide to grilling so that you can learn some techniques, brush up on your skills, or find something new to try. Let’s go!

Burger - Grill

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Top 8 Cuts for Cooking Indoors or Out

It’s that time of year again–the transition between summer and fall. Some days there is perfect grilling weather, while other days are chilly, rainy, or windy. It makes it a little harder to plan meals when you’re not sure if you’ll be able to grill or if you’ll want to stay indoors.

There’s a solution to this conundrum and we call it “transitional cooking.” If you select cuts and recipes that can be cooked indoors or out, your menu will be ever-flexible and you’ll never get thrown off track by the weather.

To that end, we’ve put together a list of the best 8 cuts for transitional cooking. These versatile selections can be easily adapted to an indoor or outdoor menu. Take a look–is your favorite cut on the list?

Weber grill

Photo courtesy of Weber-Stephen Products

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Love BBQ? This is the easiest & best BBQ you’ll ever taste!

Over the years, we’ve participated in a number of food and wine shows and events, and we’ve fed hundreds if not thousands of hungry foodies. The one thing we can serve to a big crowd that we know will be a show-stopper is our barbecued brisket.

In fact, here are some of the things we’ve overheard during tastings:

“My husband and I are from Texas, so we know brisket…  (Skeptically takes a bite.) Honey, come over here, you’ve got to try this!”

“You mean it will taste just like this when I make it at home? Oh, man!”

“Aw, the brisket is all gone? Can I lick the cutting board?”

That’s what we hear when we serve our competition-worthy BBQ that we hand-rubbed with seasonings, then spent hours and hours smoking, basting it with a mopping sauce all the while.

So what if you don’t have that kind of time? But you love BBQ? Welcome to Lobel’s BBQ Pit.

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