We’ve Got A Taste For
Tradition

EST. 1855

Up Your Cooking Game

Choose your Technique:

Sear
Roast
Grill
Smoke
Braise
Sous
Vide
Sear Sear

Start searing while it’s hot

When searing pork in a skillet, preheat your pan in oil on medium-high heat before adding in your meat.

The high temperature gives your cut a golden hue while ensuring it is cooked evenly throughout.

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Bone-in won’t dry it out

To prevent dry, overcooked texture common in pork, leave the bone in while cooking in a skillet.

This helps keep the meat moist and gives it an even sear throughout.

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Dry it before you roast it

When roasting in the oven, help your cut cook evenly throughout by completely drying it before you start prepping. If you have time, leave it unwrapped in the fridge for a few hours. In a crunch, patting the cut dry with a paper towel works too.

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Win dinner by scoring

For crackling skin on your pork roast, score the outer layer with ‘X’ shaped cuts about one inch long. This lets the heat get deep into the fat without letting the juices escape, giving it a crisp, even finish.

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Roast Roast

Fill your smoker with the right wood

When smoking pork, an essential element of the flavor comes from the wood you put into your smoker. Whether you prefer a smoky, oaky or sweet infusion, don’t forget to consider which type of wood pairs best with the meal you are making.

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All cuts are not created equal

Smoking times vary greatly by the size and type of cut, but all need to reach an internal temperature of at least 195 degrees Fahrenheit. Once there, test the meat by trying to rotate a fork in it or by attempting to pull out a bone.

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Smoke Smoke
Braise Braise

Braise it brown

Whether you braise your pork on the stovetop, oven or slow cooker, the first cooking step is to get it brown. Each side should reach a deep golden hue and then set it aside to let other parts of the meal cook in those same juices.

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Improv for more possibilities

Part of the fun when braising is improvisation. The liquid added while cooking your pork and vegetables can be used to add richness to your final dish, strained to make a sauce or saved for later as a broth or the start of a stew.

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Sous Vide for an even cook

Sous vide has taken off in popularity recently because of its precise temperature, resulting in perfectly even and tender pork. Try a thicker cut of meat like tenderloin or pork chops which can be tougher to get as juicy with another cooking method.

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Seal the deal by searing

Once your cut has been fully cooked sous vide, pan sear to give it flavor and a nice finish. Add additional seasoning and sear for around two minutes on each side to elevate your meal.

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Sous Vide Sous Vide
Grill Grill

Find your balance when grilling

When grilling pork, the juiciest results come from the right temperature balance. Whether using hot coals or a gas burner, try a combination of both direct and indirect heat for a seared and tender finish.

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Test Your Sauce Skills

Add flavor and prevent dried-out pork with a simple marinade. Mix Worcestershire and soy sauce to give your meat a kick instead of a sugar-based sauce, which could lead to burning if applied too early.

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A Swift History

Roll over to discover how we went from one man’s vision to the global company we are today:

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The
Butcher

When it comes to your meat, just any cut won’t cut it. Let our expert who’s worked the counter for years and is versed in everything from grades to grains help you choose a cut packed with flavor.

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The
Cook

No matter your cooking skill level, a little guidance from an expert can go a long way. Our cook can help you perfect your technique from flavoring to timing and everything in between so you can take your meal to the next level.

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