Thursday, March 1, 2018
Simply put, a porchetta roast is made by rubbing a butterflied pork roast with a flavourful mixture of herbs, spices, garlic and lemon zest, and then wrapping the whole thing up in a fresh pork belly. The whole thing is then slow-roasted for the better part of the day, until it’s juicy and falling-apart-tender, and then broiled until the exterior is crackling and golden-brown.
Monday, February 12, 2018
Our three-course dinner features unique recipes that each incorporate a different cut of pork, from pancetta to pork tenderloin to bacon. Sweet and salty flavours and tender and crunchy textures set the stage for a Valentine’s Day to remember
Tuesday, January 30, 2018
Isabelle Boucher @ crumb blog
It’s a guaranteed crowd-pleaser, and it’s dead-easy to make. All you need to do is whisk together a few ingredients, and then pop it into the oven a half-hour before the hungry hordes arrive.
Friday, December 8, 2017
The idea came from a maple, walnut cookie recipe that I’ve been making for years; this combination is so delicious and I knew that adding bacon would only elevate it even more.
Friday, December 1, 2017
Holiday appetizers are always a challenge, especially when it comes to a cocktail party. These appetizers need to tick quite a few boxes.
Thursday, October 12, 2017
Have you tried the picnic shoulder cut of Ontario pork? If not, then you need to run to your closest butcher shop now – it is now officially my favourite cut. Not only is it succulent and full of delicious meaty flavour, but it’s also extremely economical and very affordable.