Pulled Pork Tortilla Soup

There’s nothing better on a cold night than hot soup, and this spicy southwestern version is sure to warm the soul. Best of all, it’s a great way to give leftovers new life. Instead of growing tired of pulled pork sandwiches for the fifth time, repurpose some of the extra meat to create this pulled […]

Volume 47: Now on Menus

Innovative chefs are pushing flavor boundaries with pork, creating not-to-be-missed dishes that deliver all day. From carnitas sliders and shareable pork fries to Scotch eggs and signature sides like pancetta, potatoes and Brussels sprouts, read our menu innovation report to see who’s bringing more to the menu. Innovative chefs are pushing flavor boundaries with pork, […]

Sodium Nitrite Mythcrusher

It’s not unnatural, unhealthy or a ‘known carcinogen.’ In fact, sodium nitrite is naturally produced by the body, helps prevent botulism, and 93% of human nitrite intake comes from vegetables like celery, beets, carrots and spinach. Its use as an additive is crucial to keeping cured meats fresh and safe, and the practice is regulated […]

Forcemeats Provide a Fresh Take on Charcuterie

As the popularity of charcuterie and cured meats continues to grow with restaurateurs and customers, innovative chefs are turning to forcemeat to broaden their repertoire. First, the basics: forcemeat is a combination of meat (typically pork), pork fat, seasonings and other ingredients, blended together through grinding or puréeing to form an emulsion. It’s the first […]