Wondering what our Butchers will be serving up? Lady Edison Pork is a remarkable North Carolina product that we are proud to incorporate into the True Blue Menu & Butcher Counter. Never treated and always pasture raised, you can expect a product that comes from a true labor of love. Bringing back the traditions in farming and butchery are just some things that True Blue Butcher & Table has in common with Lady Edison Pork, and we can’t wait to share it with you! #TBBT#TrueBlueButcherAndTable#LadyEdison#NonGMO#Pork#NCPork#NCFood#FarmToTable#Sustainability#BBQ#Local 📷 Pictures from ladyedisonpork.com
You'll be the favorite guest at the party when you bring a jar of bacon jam for the hostess!
1 pound bacon thick-cut into 1" pieces
1 each onion large, halved, thin sliced
1 each shallot minced
5 cloves garlic minced
3/4 cup brewed coffee darker roast recommended
1/2 cup water
1/3 cup cider vinegar
1/3 cup maple syrup
2 tablespoons dark brown sugar packed
1 tablespoon honey
1 teaspoon allspice ground
1 teaspoon chili powder
In a dutch oven, over medium-high heat, add bacon and cook until crisp approximately 20 minutes. Stir as needed. With slotted spoon, transfer bacon to a paper towel-lined plate, leaving rendered fat in pot.
Return pot to medium heat. Add onion, shallot and garlic. Cook until onion is softened, approximately 10 minutes. Stir as needed. Return bacon pot. Add in coffee, water, vinegar, maple syrup, sugar, honey, allspice and chili powder. Mix well to combine. Bring to a simmer and cook, stirring occasionally to prevent scorching, until mixture thickens and a rubber spatula or wooden spoon leaves a distinct trail when dragged across bottom of pot approximately 1-1.5 hours. Remove from heat and let bacon mixture cool for 15 minutes. Using a slotted spoon, transfer mixture to a food processor, leaving excess fat behind. Pulse bacon mixture until finely chopped approximately 5 pulses or until mixture has reached desired consistency. Transfer jam to jars and refrigerate.
What better way to celebrate #NationalMapleSyrupDay than Maple Pork on a Maple Plank
#Recipe via @porkbeinspired
2 Pork tenderloins, about 1 lb each
1/2 cup butter, melted (4 ounces)
1/2 cup maple syrup, plus 2 tablespoons, divided
1 teaspoon dry mustard
1/2 teaspoon cayenne
Barbecue dry rub seasoning, your favorite, as needed
1 maple cooking plank, soaked in water for 1 hour
Trim all the fat and silver skin from the tenderloins. Mix together the butter, ½ cup of the maple syrup, the dry mustard and cayenne. With a kitchen injector, inject the mixture evenly throughout both tenderloins. Season the tenderloins liberally with the rub. Put the tenderloins in a zip-top bag and refrigerate for at least 1 hour and up to 12 hours. Prepare the grill for cooking over direct medium-high heat. Put the tenderloins on the plank so they aren’t touching each other. Put the plank on the grill and cover the grill. Cook for about 20 minutes, or until the tenderloins reach an internal temperature of 145 degrees. Remove the whole plank to a baking sheet. Drizzle the pork with the remaining 2 tablespoons of maple syrup. Tent it loosely with aluminum foil. Let the pork rest for 5 minutes. Slice and serve right on the plank. Makes 6 servings.
#Repost @porkbeinspired (@get_repost)
Results are in... and we're trending! #PorkChops were a top-ten searched recipe in 2017 reported by @Google’s #YearInSearch . No matter what flavor or cut you like, remember to cook pork chops to 145° F for delicious results every single time.
Comfort food in a hurry is a must throughout a busy holiday season. Warm Holiday Ham Crescents from @porkbeinspired are your five-ingredient solution!
WARM HOLIDAY HAM CRESCENTS
1/2 lb. Brown-Sugar Fully-Cooked Ham, shaved
1 8 oz.-can Crescent Dinner Rolls, Refrigerated
4 Slices Mozzarella Cheese, or Swiss, Cut Diagonally
3 T Mayonnaise, or Salad Dressing
1 T Dijon-Style Mustard
Separate package of crescent rolls into triangles; place on waxed paper. Place cheese triangle over each dough triangle. Divide ham among the 8 dough/cheese triangles. Beginning at widest end, roll up to form a crescent. Place on baking sheet that has been coated with cooking spray. Bake at 375 degrees F for 13 to 15 minutes. Meanwhile, in small bowl, stir together mayonnaise and mustard; serve with Ham Crescents.
Makes 8 servings.
*Use leftover spiral-sliced ham from your holiday meals, if desired.
This sweet and savory Bacon, Pineapple and Ranch Cheese Ball from @theblondcook is sure to be a crowd-pleaser at your next gathering! Bacon Pineapple Ranch Cheese Ball -- full of meaty bacon, sweet pineapple and spicy ranch flavors!
1 cup fully cooked and drained diced bacon (about 6-7 slices)
½ cup chopped pecans, divided
¼ cup chopped fresh parsley leaves, divided
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) can crushed pineapple, very well drained (drain in a colander and use the back of a spatula to press on pineapple to drain as much as possible)
1 cup shredded sharp cheddar cheese
1 (1-ounce) package ranch seasoning and salad dressing mix
Place half of the bacon, half of the pecans and half of the parsley in a small bowl and combine well for the outside of the cheese ball. Set aside.
With an electric mixer, beat remaining ingredients until well combined and cream cheese is fluffy. Cover and place in the freezer for 30 minutes (or in the refrigerator for at least 2 hours). Form cheese mixture into a ball. Cover outside of cheese ball with the reserved bacon, pecan and parsley mixture. Serve with crackers.
Time to Stock your freezers with fresh Pork!!! *Whole/Half/Quarter
All cuts included
Picnic Roast, Boston Butt, Link sausage (hot/mild), bulk sausage (hot/mild), Bacon, Bacon ends, Chops, Ground pork, Smoked Jowls, Fat and Soup Bones.
First come First serve basis until we run out!
Today's the last day to order & we've got a few of our locally sourced Holiday Hams left to be claimed! Get a 1/4, 1/2, or whole Ham to feed your crew. Cider-Brined & Smoked, with a Brown Sugar Glaze, you can't go wrong!
This guy is the future of pig farming in North Carolina. NC and Washington need to understand that there is a place for pasture based farming. There is a demand for our products and there is a whole new generation coming on that want to raise animals on pasture. #realpigfarming#porkrhyne#NCfarms#NCpork