DOCSLIB.ORG

Pork Cut Sheet

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Pork Cut Sheet Pork Cut Sheet Visit www.edgewoodlocker.com to submit your order online or Call (563) 928-6814 to talk with our experienced staff. 609 West Union Street P.O. Box 245 Edgewood, Iowa 52042 (563) 928-6814 www.edgewoodlocker.com Cut Options Loin Pork Chop ½” or ¾” Iowa Chop 1” or 1 ¼” America’s Cut 1” Lard may be chunked, ground or rendered. Any or all cuts may be ground for sausage. Butterfly Chop ½” or ¾” See other side for sausage options. Smoked Chop ½”, ¾” or 1” Country Style Ribs Pork Processing Pork Loin Roast Whole Tenderloin Slaughter Charges Canadian Bacon *Based on carcass weight, per hog* Tenderized Loins Hogs under 170lbs .................................................. $28.00 Marinated Tenderized Loins Hogs 170lbs-199lbs ................................................. $30.00 Picnic Hogs 200lbs-299lbs ................................................. $32.00 Hogs 300lbs and above ........................................ $50.00 Fresh Pork Roast Offal Disposal .......................................................... $10.00 Fresh Pork Steak Off Schedule Surcharge ....................................... $25.00 Fresh Pork Cutlets Smoked Picnic Roast Fresh or Smoked Hock Processing Charges Sliced or Shredded BBQ Pork *Based on carcass weight, per pound* Sliced or Shredded Roast Pork & Gravy Pork Processing ....................................................... $0.70 Butt Half of Hog Surcharge .......................................... $0.04 Fresh Pork Steak Fresh Pork Roast Smoking Charges Fresh Pork Cutlets *Price per pound* Smoked Cottage Bacon Belly, Ham, Hock, Loin, or Shoulder .................... $1.00 Sliced or Shredded BBQ Sliced or Shredded Roast Pork & Gravy Slicing Charges Ham *Price per pound in addition to smoking charge* Smoked Ham Roast Slicing Canadian, Cottage or Picnic Bacon .... $0.25 Smoked Ham Steak Slicing Sandwich or Shaved Ham ....................... $0.25 Smoked Pork Hock Slicing Regular Bacon ........................................... $0.25 Smoked Sliced Sandwich Ham Slicing & Seasoning Flavored Bacon.................. $0.65 Smoked Shaved Sandwich Ham Slicing Side Pork (no smoking charge)............... $0.30 Honey Glazed Sliced Ham Sliced or Shredded BBQ Pork Specialty Items Sliced or Shredded Roast Pork & Gravy *Price per pound in addition to processing/smoking charges* Fresh Pork Hock Sliced BBQ or Roast Pork & Gravy ...................... $2.10 Fresh Pork Cutlets Shredded BBQ or Roast Pork & Gravy ............... $2.00 Fresh Ham Roast Sliced Honey Glazed Ham ................................... $1.55 Fresh Ham Steak Tenderized Loin or Cutlet...................................... $0.40 Belly Marinated Tenderized Pork Loin ......................... $0.70 Bacon (Regular, Cajun, Pepper, Jalapeno, Ground Lard............................................................ $0.30 & Apple-Cinnamon) Rendered Lard ....................................................... $1.00 Fresh Side Pork Spare Ribs Pork Cut Sheet Visit www.edgewoodlocker.com to submit your order online or Call (563) 928-6814 to talk with our experienced staff. 609 West Union Street P.O. Box 245 Edgewood, Iowa 52042 Bratwurst Flavors (563) 928-6814 Fresh Bratwurst ................................................ $1.50/lb www.edgewoodlocker.com Fresh Beer Bratwurst ........................................ $1.70/lb Fully Cooked Bratwurst* ................................ $1.60/lb Bacon & Cheddar Bratwurst* ....................... $2.90/lb Ground Options Blueberry Maple Bratwurst* ........................... $3.50/lb Ground Pork ..................................................... $0.40/lb Cajun Bratwurst* .............................................. $1.90/lb Coarse Ground Pork ....................................... $0.40/lb Cherry Cayenne Bratwurst* .......................... $3.10/lb Seasoned Sausage ......................................... $0.60/lb Craft Beer & Cheese Bratwurst* ................... $2.70/lb Italian Seasoned Sausage ............................. $0.60/lb Cranberry Wild Rice Bratwurst*..................... $2.60/lb Dill Pickle Bratwurst* ........................................ $2.10/lb Patties Green Pepper & Onion Bratwurst* ............. $2.30/lb Ground Pork Patties ........................................ $0.70/lb Habanero Mango Bratwurst* ........................ $3.40/lb Seasoned Sausage Patties ............................ $0.90/lb Horseradish & Cheddar Bratwurst* .............. $2.10/lb Brat Patties ........................................................ $0.90/lb Jalapeno Bratwurst* ....................................... $1.90/lb Jalapeno & Cheddar Bratwurst* ................. $2.00/lb Breakfast Options Mushroom & Swiss Bratwurst* ........................ $2.60/lb Precooked Seasoned Patties* ...................... $2.00/lb Pineapple Bratwurst* ..................................... $2.60/lb Fresh Rope ........................................................ $1.40/lb Pizza Bratwurst* ............................................... $2.20/lb Fresh Link ........................................................... $1.50/lb Pretty Darn Hot Bratwurst* ............................ $1.90/lb Fresh Maple Link .............................................. $2.40/lb Ranch Bratwurst* ............................................. $2.10/lb Smoked Link* .................................................... $1.60/lb Sauerkraut & Cheese Bratwurst* ................. $2.30/lb Breakfast Link* .................................................. $2.20/lb Smoked Bratwurst* ......................................... $1.70/lb Smoked Maple Link* ....................................... $2.40/lb Smoked Bratwurst with Cheese* .................. $2.30/lb Western Smoked Link* .................................... $2.10/lb Smoked Cheesy Hashbrown Bratwurst* ..... $2.30/lb Sweet Chili Bratwurst* ..................................... $2.70/lb Hot Dogs Sweet Onion Bratwurst* ................................. $2.00/lb Taco Bratwurst* ................................................ $2.20/lb Old Fashioned Franks* .................................... $3.40/lb Tomato, Basil, & Garlic Bratwurst * ............... $2.00/lb Old Fashioned Franks with Cheese* ............ $3.50/lb Very Garlic Bratwurst* .................................... $2.00/lb Old Fashioned Franks with Chili & Cheese* ... $3.80/lb Whiskey & Peppercorn Bratwurst* ............... $2.00/lb Skinless Hot Dogs* ............................................ $2.30/lb Other Sausage Items Sticks Italian Links ........................................................ $1.50/lb Honey Pork Sticks* ........................................... $2.20/lb BBQ Rib Sandwich........................................... $1.50/lb Honey Pork Sticks with Swiss Cheese* ......... $2.50/lb Polish* ................................................................ $2.00/lb Honey Pork Sticks with Pineapple* ............... $3.00/lb *Denotes fully cooked item* All items listed above have a 5 pound minimum All prices above are charged based on total raw weight, including cheese, seasoning, etc. Prices are subject to change without notice Please read the following information on getting your own pork sausage back • All fresh and smoked cuts are automatically your own meat coming back. • All ground options and ground pork patties are automatically your own meat coming back. • We require a 25 pound minimum of meat per item on pork slaughtered here. • We require a 50 pound minimum of meat per item on pork brought in. NO wild boar! • This is all your own pork coming back as long as you request an “own batch” • There is an extra $0.25 per pound charge on all “own batch” items. • When bringing meat in please make sure it is clean and well packaged to avoid cleaning charges. 9/12/19 .
Load more

Recommended publications
  • Pork Q&A Answer
    Supplemental Activity: TEACHER GUIDE Pork Q&A Answer Key Pork Q & A - ANSWER KEY Cooking Methods 1. How does the tenderness of the meat determine the method of cooking (direct or indirect heat)? As a general rule, the cuts from the loin and tenderloin tend to be the most tender – cook with direct heat. When working with larger, less-tender cuts, simply remember to cook slowly over indirect heat. 2. What is sautéing? What cuts of meat are ideal for sautéing? • Sauteing is to add a little cooking oil to pan; sauté over medium-high heat and turn once halfway through cooking time. • Meat cuts to sauté include cutlets, loin chops (bone-in or boneless), tenderloin medallions, and ground pork patties. 3. What is grilling? What cuts of meat are ideal for grilling? • Grilling is a high-heat, direct method of cooking meat over live flames. • Meat cuts to grill include loin chops (3/4 inch thickness), thick loin chops (1½ inch thick and boneless), loin kabobs, tenderloin, and ground pork patties. 4. What does it mean to marinate? What are two cuts of pork to marinate? • To marinate means to let food stand in marinade for a certain length of time to tenderize it and develop its flavor. A marinade may be a flavorful liquid such as barbecue sauce or a dry rub. • Two cuts of pork to marinate could be pork shoulder and roasts. 5. What is another name for indirect grilling? Barbecuing 6. What is barbecuing? What cuts of pork are best for barbecuing? Barbecuing is characterized by a long, low-heat, smoke-cooking method using coals, smoldering logs or chunks of wood.
    [Show full text]
  • Scottish Menus
    Suggested Set Menus A B Sea Trout and Halibut Tian, Crayfish Jelly with Salad de Maché Smoked Ayrshire Ham and Puy Lentil Broth and Citrus Oil * * Confit Leg of Gressingham Duck Noisette of Old Gloucester Pork with an Oyster with Pancetta, Baby Onions and Somerset Cider Sauce Mushroom and Honey Jus Roast Potatoes and New Potatoes and Chef’s Selection of Vegetables Chef’s Selection of Vegetables * * Club Raspberry Crème Brûlée Trio of Scottish Cheeses with All Butter Shortbread served with Quince Jelly and Oatcakes * * Coffee and Club Mints Coffee and Club Mints £34.50 £34.50 C D Parfait of Chicken Livers wrapped in Pancetta Asparagus and Stilton Salad with Apple and Tomato Chutney with Toasted Hazelnuts and Dressed Leaves * * Pavé of Sea Bass Breast of Guinea Fowl with Dressed Mizuna and Rocket Salad, with Local Haggis Chervil Aïoli and a Rich Whisky Cream Sauce Fondant Potato and Dauphinoise Potatoes and Chef’s Selection of Vegetables Chef’s Selection of Vegetables * * Prosecco and Berry Jelly Club Eton Mess with ‘Katy Rodgers’ Crème Fraîche with Local Berries and Berry Coulis * * Coffee and Club Mints Coffee and Club Mints £35.00 £36.00 All Prices Inclusive of VAT Suggested Set Menus E F Confit of Duck, Guinea Fowl and Apricot Rosettes of Loch Fyne Salmon, Terrine, Pea Shoot and Frissée Salad Lilliput Capers, Lemon and Olive Dressing * * Escalope of Seared Veal, Portobello Mushroom Tournedos of Border Beef Fillet, and Sherry Cream with Garden Herbs Fricasée of Woodland Mushrooms and Arran Mustard Château Potatoes and Chef’s Selection
    [Show full text]
  • The Striped Pig at Home T H I S C H R I S T M a S 'Dining out at Home'
    The Striped Pig At Home T H I S C H R I S T M A S 'Dining Out At Home' Our menu has been created with the five key feasting days of the Christmas holiday in mind - Christmas Eve, Christmas Day, Boxing Day, New Year's Eve & New Year's Day. Attached to each menu item, is our day service suggestion based upon over 30 years experience in the hospitality industry. We feel this results in a fantastically well balanced menu to be enjoyed throughout the festive period showcasing the finest local produce. Use them as designed or simply create your own special meal, the choice is yours! And, don't forget - you have the chance to trial your choices in plenty of time before the big day as our first delivery date for this menu is Friday December 11th - tasting is believing! So, sit back and enjoy our culinary journey, whether you are hosting a romantic yuletide lunch or dinner, entertaining all of the family, or sending a meal to your loved ones. We hope that our selections both inspire and make your 'dining out at home' event exceptionally easy and deliciously tasty this Christmas! Delivery Schedule Friday 11th December (all orders must be received by 5:00pm on Tuesday 8th December) Tuesday 22nd December (all orders must be received by 5:00pm on Tuesday 15th December) To Order Call John on 07761 672625 or email enquiries@thestripedpig.co.uk *please note - a minimum spend of £30 applies* Starters Please note: all starters are portioned & priced for two & cannot be produced individually.
    [Show full text]
  • Aby's Outdoor Cookbook
    Aby’s Outdoor Cookbook Introduction This cookbook is not a part of the Boy Scouts of America program nor do the Boy Scouts of America sanction this book. No representation of such sanctioning is requested, made or implied. The book is the result of more than fifty years experience living outdoors, cooking to please the cook and enjoying the experience. The author made no attempt to calculate calories, nutritional values or cholesterol. He is past seventy years of age and weighs fifteen pounds more than he did at high school graduation. His career path has been varied and perhaps checkered. Whether he was roustabouting in oilfields or managing a major computing center, he has maintained an active and mobile life style, believing hard work (physically hard work) is its own reward. He has failed to diligently follow his belief that “moderation in all things” is the real secret to success, health and abundant living. This tome is intended to provide Scout leaders with background material for cooking outdoors and engaging youth in the joys of this activity. If you are a really good outdoor cook, you will stand out in a crowd. And don’t let anyone tell you it is just the smell of garlic on your hands! At seventy-plus, the author can still identify one hundred fifty birds by sight, forty by flight pattern and fifty by song. He knows more than sixty species of trees by leaf, bark and fruit. He can paddle a canoe, row a boat, carry a pack, sleep on the ground and survive.
    [Show full text]
  • General Poster Session
    P O S T E R S E S S I O N General Poster Session Fostering Student “Active-Based Learning” in a Does Creatine Monohydrate Supplemented to Senior Level Meat Science Course Swine Finishing Rations Effect Pork Quality Eric P. Berg, University of Missouri, Department of Animal Eric P. Berg, Mike K. Linville*, Chad A. Stahl, Kasey R. Science, S138 Animal Science Research Center, Columbia, Maddock, and Gary L. Allee, *University of Missouri, MO 65211 Department of Animal Science, S138 Animal Science Research Center, Columbia, MO 65211 As part of the course requirement for Physiology and Bio- chemistry of Muscle as Food, students are required to orga- Three experiments were run to evaluate the effect of supple- nize, prepare, and present what will become their textbook menting creatine monohydrate (CMH) fed during the final stage which is centered on a specific aspect of meat science and of growth to determine its effect on fresh pork quality. In ex- (or) muscle biology. On the first day of class students are asked periment 1, twenty-four Duroc-sired market hogs (107 kg) were to write down a question pertaining to muscle (meat science, individually penned and fed a traditional finishing diet. Treat- muscle biology, or growth and development). This initial as- ments consisted of a control diet (C) tested against two dura- signment provides the instructor with information regarding tions of CMH supplemented diets (25 g CMH/pig/day) fed for the level and area of student interest in the broad field of 5 (T1) or 10 (T2) days prior to slaughter with 8 replicates per meat science.
    [Show full text]
  • Production of Pork with Improved Nutritional and Eating Quality
    R9603 Production of Pork cover 2/7/07 9:01 am Page 2 AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY FINAL REPORT Project RMIS No. 4890 Production of Pork with Improved Nutritional and Eating Quality View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by T-Stór Ashtown Food Research Centre RESEARCH & TRAINING FOR THE FOOD INDUSTRY RESEARCH REPORT NO 92 R9603 Production of Pork 2/7/07 9:00 am Page i PRODUCTION OF PORK WITH IMPROVED NUTRITIONAL AND EATING QUALITY Editor-in-Chief: Dr Gerard Downey Authors: Michael O’Keeffe BSc PhD Mari Eskola MSc PhD Audrey Nugent BSc MSc Jane Fitzpatrick BSc PhD Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15 ISBN 1 84170 485 7 June 2007 AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY Teagasc Oak Park Carlow Co. Carlow R9603 Production of Pork 2/7/07 9:00 am Page iii CONTENTS Partners in the project 1 Summary 2 Introduction 4 Pig production – compensatory growth and sustainability 6 Pig welfare – rearing, transport and slaughter 11 Pork meat quality – effect of rearing systems and breeds 12 Pork safety – chemical residues from different production systems 16 Pork nutritional quality – nutritional value of pork 20 Pork marketability – consumer attitudes to pork 21 Conclusions 24 Recommendations to industry 25 Publications from this project 26 R9603 Production of Pork 2/7/07 9:00 am Page 1 PARTNERS IN THE PROJECT A.H. Karlsson, H. Andersen, J.A. Fernández and K. Strudsholm, Danish Institute of A g r i c u l t u ral Science, T j e l e, Denmark (co-ordinator, p i g production, pork meat quality) H.
    [Show full text]
  • Conception.Pdf
    Conception Randy Baden Copyright 2012 Synopsis This is a book about a girl named Bryn, her abrupt transition into adulthood, and the journey that followed. It is a work of fiction, a tome of high fantasy and intriguing curiosity, a codex of monsters, magic, and manipulation, a compilation of action, adventure, mystery, suspense, and just a bit of humor. This is the tale of a woman who took the worst that Ortha had to throw at her and turned it into something wonderful. Table of Contents Chapter 1: In Which Bryn Awakens to an Unwelcome Guest................................3 Chapter 2: In Which Bryn Reflects on the Origin of Ortha.....................................7 Chapter 3: In Which Bryn Meets a Kiemara..........................................................13 Chapter 4: In Which Edger Heals Bryn.................................................................19 Chapter 5: In Which Bryn Is Determined To Keep It.............................................24 Chapter 6: In Which Bryn Contemplates the Future.............................................29 Chapter 7: In Which Bryn's Day Gets Even Worse...............................................33 Chapter 8: In Which Bryn Learns About Vulprin...................................................38 Chapter 9: In Which Edger Understands Bryn Better...........................................46 Chapter 10: In Which Bryn Takes a Bath..............................................................52 Chapter 11: In Which Bryn Inspects the Bedroom................................................57
    [Show full text]
  • Pork Cut Sheet
    Pork Cut Sheet Visit www.edgewoodlocker.com to submit your order online or Call (563) 928-6814 to talk with our experienced staff 609 West Union Street P.O. Box 245 Edgewood, Iowa 52042 (563) 928-6814 www.edgewoodlocker.com Cut Options Loin Pork Chop ½” or ¾” Iowa Chop 1” or 1 ¼” America’s Cut 1” Lard may be chunked, ground or rendered. Any or all cuts may be ground for sausage. Butterfly Chop ½” or ¾” See other side for sausage options. Smoked Chop ½”, ¾” or 1” Country Style Ribs Pork Processing Pork Loin Roast Whole Tenderloin Slaughter Charges Canadian Bacon *Based on carcass weight, per hog* Tenderized Loins Hogs under 170lbs .................................................. $28.00 Marinated Tenderized Loins Hogs 170lbs-199lbs ................................................. $30.00 Picnic Hogs 200lbs-299lbs ................................................. $32.00 Hogs 300lbs and above ........................................ $50.00 Fresh Pork Roast Offal Disposal .......................................................... $10.00 Fresh Pork Steak Off Schedule Surcharge ....................................... $25.00 Fresh Pork Cutlets Smoked Picnic Roast Fresh or Smoked Hock Processing Charges Sliced or Shredded BBQ Pork *Based on carcass weight, per pound* Sliced or Shredded Roast Pork & Gravy Pork Processing ....................................................... $0.67 Butt Half of Hog Surcharge .......................................... $0.04 Fresh Pork Steak Fresh Pork Roast Smoking Charges Fresh Pork Cutlets *Price per pound* Smoked Cottage Bacon Belly, Ham, Hock, Loin, or Shoulder .................... $1.00 Sliced or Shredded BBQ Sliced or Shredded Roast Pork & Gravy Slicing Charges Ham *Price per pound in addition to smoking charge* Smoked Ham Roast Slicing Canadian, Cottage or Picnic Bacon .... $0.25 Smoked Ham Steak Slicing Sandwich or Shaved Ham ....................... $0.25 Smoked Pork Hock Slicing Regular Bacon ........................................... $0.25 Smoked Sliced Sandwich Ham Slicing & Seasoning Flavored Bacon.................
    [Show full text]
  • Smithfield Applewood Smoked Bacon Pork Loin Filet Cooking Instructions
    Smithfield Applewood Smoked Bacon Pork Loin Filet Cooking Instructions Eradicable Adolfo never sexualized so blindingly or defilades any duodecimo abidingly. Undreamed-of Hayward always intervolved his secreting if Dylan is Magian or unswathed crabwise. Stenophyllous Zachery Teutonizing no stub systematises certes after Claire scrabbles allegedly, quite vibratory. Free when you want more color and smithfield applewood bacon smoked pork loin filet cooking instructions exactly, finishing with the recipe Cheddar Bacon Ranch Pasta with Pork Loin Buns In slow Oven. Place the seasoned pork loin directly on the grill grates over indirect heat. Cook pork tenderloin to 145F Measuring internal temperature with criminal probe thermometer is ever best profit to ran the doneness of pork tenderloin Cooked to 145F the meat is tender juicy and just but touch pink. On top your own nutrition is in mind so i love about honey, smithfield applewood smoked bacon pork loin filet cooking instructions exactly as can always follow manufacturer instructions exactly what you? Are therefore sure does want to expense this page? And bacon Cook pasta according to package directions. Place prepared loin in bag and pour sauce in; Press air from bag and seal. This product as well to the back from flooding with the right balance between two sandwiches, applewood smoked bacon pork loin filet is completely coated. Either guajillo chile peppers, smoked bacon pork sliders were the bacon smoked pork loin filet perfect choice as one. Then top a cooking pork instructions. This great party pressure, ground nuts for entertainment, making a very good prices in a means no big enough left in bacon smoked pork loin filet cooking instructions exactly as possible.
    [Show full text]
  • Main Courses Chicken, Turkey, Pork & Lamb Pan-Roast Supreme Of
    Starters Main Courses Desserts £5.00 Chicken Liver & Brandy Pate, Cumberland Chutney, £ 5.50 Chef’s Selection of Vegetables & Potatoes £ 3.00 Warm Brioche Blackberry Parfait, Homemade Honeycomb Chicken, Turkey, Pork & Lamb Red Tail Prawns baked in a Roast Garlic & Cheddar £6.50 Crème Bruleè, Berries & Shortbread Cream, Crusty Bread Pan-Roast Supreme of Chicken, £ 10.50 Mint Aero Cheesecake, Vanilla Bean Ice Cream Smoked Chicken Caesar Salad £ 5.75 Stuffed Bacon Roll & Pan Gravy Triple Chocolate Brownie, Vanilla Bean Ice Cream Ewings Cured Salmon & Prawn Tian, Co Armagh Turkey & Baked Ham, £ 10.95 Chive Crème Fraiche & Yardsman Ale Wheaten £ 5.95 Hazelnut & Chocolate Meringue, Chantilly Cream Sage Stuffing, Roast Turkey Gravy Ham Hock & Asparagus Terrine, Piccalilli, £ 5.50 Lemon Drizzle Sponge, Vanilla Custard, Spiced Plums Sourdough Sugar Pit Cured Pork Loin, Cider Cream £ 11.50 Apple Crumble, Vanilla Custard Vegetarian Starters Roast Leg of Mourne Lamb, Stuffing, Lamb Gravy £ 11.95 Chestnut Mushrooms baked with Garlic & Thyme £ 5.50 Chocolate Profiteroles, Fresh Cream, Chocolate Sauce Beef Vanilla Panna Cotta, Spiced Oranges, Shortbread Vine Tomato, Red Onion Relish & Goats Cheese Tart, £ 5.25 Dressed Leaves, Homemade Grain Mustard Aioli Char Grilled 8oz Sirloin Steak £ 14.50 Sherry Trifle Whipped Goats Cheese, Walnuts & Beetroot Salad £ 5.25 Char Grilled Dry Aged Fillet Steak £ 19.50 (Choice of Sauces: Pepper, Bordelaise, Red Wine Jus) Soups Slow Cooked Daube of Beef, £ 10.95 Cheese Red Wine & Thyme Gravy (All our Homemade Soups are
    [Show full text]
  • Appetizers – Pulutan
    APPETIZERS – PULUTAN • LUMPIA SHANGHAI – Your choice of PORK OR CHICKEN, . Served with Spicy Sweet & Sour sauce or Cane Vinegar Garlic dipping sauce. 9.95 • SEAFOOD GINATAANG KUHOL - (REAL ESCARGOT / CULTURED SNAILS) Sauteed in garlic, onions, ginger and coconut milk. Served on a wonderful coconut base broth with chili leaves and fresh baby spinach. 13. 5 SEASONAL (Gluten Free) • SEAFOOD CALAMARES – BREADED SQUID SERVED WIT H COCKTAIL OR TARTAR SAUCE 13.50 SEASONAL • ONE MEDIUM CRISPY PATA/ PORK HOCK - deep fried pork hock / PIGS FEET Crispilicious skin outside and tender and juicy on the inside. - 18.75 ( GF) • PORK TOKWA AT LECHON –Fried tofu & Lechon kawali (Crispy pork belly) topped with soy sauce and Cane Vinegar. 13.95 (Gluten Free) • PORK TOKWA AT TENGA – Fried tofu & steamed pigs ears ) topped with soy sauce and Cane Vinegar. 14.95 (Gluten Free) • PORK SIZZLING PORK SISIG – A traditional Filipino method of preparing sizzling pork. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy (We only use quality lean pork meat) (Excellent as a main entrée also) • SIZZLING CHICKEN SISIG – Sisig has been one of the best creations in Filipino cuisine. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy • PORK SIZZLING SISIG PIG EARS – Cooked SISIG style.
    [Show full text]
  • Country Cured Ham Anand Mohan and Stephen Sevcech, Department of Food Science and Technology Introduction
    Country Cured Ham Anand Mohan and Stephen Sevcech, Department of Food Science and Technology Introduction Although humans have raised animals for food for centuries, there were limited preservation techniques before the modern era of technology. Most methods It is illegal involved salting, sawdust, fermentation, or other methods. One common method to sell was dry curing with or without cold smoking. Dry curing used the natural environment and salt to allow for long-term storage of the carcasses. The process uninspected of dry curing hams originated in Asia and then moved to Europe, where different home cured groups created slightly different methods to process cured meat. Each region now hams. has a distinct method to produce cured hams. The curing process creates a unique cured flavor using intentional mold growth, and this cured flavor now represents a niche market in that has led to more modern advancements in dry curing. The creation of refrigeration and the development of nitrates revolutionized curing meat so that it is now safe and effectively produced year-round and widely considered delicious. History Dry aging ham processes originated throughout Asia and Europe. These types of dry aged hams include China’s Jinhua and Yunnan hams, Italian prosciutto, Spanish Serrano and Iberian hams, and German Black Forest ham (8). Pigs were originally introduced to the U.S. by Hernando de Soto when he landed in Florida (7). The pigs left in Florida learned to live and thrive in the environment, and later pigs became a common food source for the early colonialist. The later coined “country cured” hams came about when Europeans settled in Virginia with imported pigs or possibly native pigs.
    [Show full text]