Heritage Pork
Products Featured
In product cuttings featuring pork from Heritage Duroc hogs, Brian
sampled customers and prospective customers two fantastic items.
Bacon: Created by British Expatriate Chef
Tony Baker. Baker’s Bacon utilizes California Duroc pork bellies, hand
selected, brined, and dry rubbed with spices before being smoked over
Applewood. A must try is the double
smoked sliced bacon which is smoked for 20 hours, cooled and smoked again for
another 6 hours over hardwood for an intense smokey flavor. The Back Bacon is also smoked over applewood
and includes the loin with the belly still attached. Both are sliced a thick
10-12 ct per pound.
Compart Duroc Premium Pork: This 3rd
generation family farm raises and processes Duroc hogs. The Duroc breed excels
for meat quality and eating characteristics documented in tests performed by
the National Pork Producers. We featured a 14 oz dry aged pork porterhouse
chop. Excellent cooked medium rare.
Baker’s Bacon and Compart Duroc Pork are both
available from Brian at US Foods San Francisco.
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