Category Archives for "Pork and Italian Sausage"
In North Carolina bologna is called “Preacher’s Steak” and in Mississippi it is called “Mississippi Rib eye”. Most people don’t know that Bologna is actually a smoked sausage, and the name originates from Bologna, Italy where the American Bologna is the descendent of Italian Mortadella. Bologna is usually a mixture of pork and beef and salt […]Continue reading
Cassoulet is like the French’s version of Pork and Beans. It’s a rustic, peasant dish, that is pure comfort food. Cassoulet (named for the casserole dish it cooks in) is often made with meat (pork, mutton, duck…) and pork skins and white beans. I’ve adapted this classic French dish for the grill, using Smithfield Applewood […]Continue reading
I love grilled pineapple. The grill heightens its flavor while adding a little smoke and char. Pair this with grilled mini peppers whose flavor mellows on the grill, and you have a knockout flavor combo for Pork Tenderloin Sliders. These Hawaiian inspired sliders pair Smithfield Roasted Garlic and Cracked Black Pepper Marinated Fresh Pork Tenderloin […]Continue reading
As a busy working mom, I love the “Real Flavor, Real Fast” 30 minute meals that Smithfield has created with their Marinated Fresh Pork line. I have toured Smithfield HQ and know they treat their animals and their employees well, which results in a great product that I feel proud to cook with. As such, […]Continue reading
Bacon in spreadable form!!??? YESSSSSS!!!!!! Ahhh, Bacon. Ahhh, Pork, most versatile meat there is!! I was invited to go on a press trip to Smithfield, VA which is the Pork Capital of the world, and it was a welcome reprieve for me getting to go be in the South again, and take brake from being […]Continue reading
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