From classic barbecue pits to refined dishes at upscale restaurants, smoke is more than a cooking method – and Chef Matt Abdoo showcases it all across his menus.
High-quality pork offers better flavor, texture and value for operators and consumers. That’s why the National Pork Board is excited about the USDA revising pork grade standards to reflect new goals in tenderness, marbling and color.
Creative chefs and savvy operators are pushing flavor boundaries with pork, showcasing its amazing taste and versatility in dishes that deliver across the menu.
Watch Chef Abdoo brine, rub, smoke and stack pork leg pastrami into crispy, melty layers of flavor.