Pork: What’s the Perfect Shade of Pink?

Way back in 2011, the USDA dropped the recommended temperature for cooked pork, from 160 to 145 degrees Fahrenheit. There was jubilation in the land. For ages before that, we overcooked pork out of fear of getting trichinosis. Nowadays, the trichina worm (which transmits trichinosis) is virtually non-existent in the pork industry, but still some cling…

How to Cook Porcelet

Our milk-fed piglet – called porcelet – has been a hit with professional chefs for years. In France the milk-fed piglet is known as cochon de lait, and until our farming partners in Quebec began raising them, it was hard to find any milk-fed piglets in North America. Raised on a proprietary milk formula, these piglets…

Back of the House/Episode 7: Berkshire Pork with Amanda Freitag!

In the latest episode of Back of the House, Ariane & Chef Amanda Freitag are laughing it up in The Brooklyn Kitchen while they prepare two of their favorite recipes for Berkshire pork. Berkshire pork is known for its juicy, flavorful meat which is heavily marbled. Sometimes known as kurobuta, (which is Japanese for “black pork”) Berkshire is highly sought-after…