Posts by Xavier Berkness
Pork and Sauerkraut for New Year’s Day
Pork and sauerkraut for New Year’s Day as a method post: the pork loin roast cooked by its product page directions (375°F, 20 to 25 minutes per pound, to 145°F) served over sauerkraut warmed with onion and apple. No recipe card, because the sauerkraut side is our untested house way.
Read MoreChristmas Ham: Which Ham to Order and When
Which Christmas ham to order, how much for the table, when to order it working back from December 25, and how to heat a fully cooked spiral sliced ham covered at 325°F, all from Vande Rose Farms product and shipping pages plus USDA.
Read MoreBrussels Sprouts with Bacon for Thanksgiving
Roasted Brussels sprouts with bacon, following the N.C. Cooperative Extension Roasted Garlic Brussels Sprouts recipe exactly: sheet pan, 400°F, 12 to 14 minutes, honey balsamic finish, serves 6, with four diced slices of Vande Rose Farms bacon.
Read MoreSpiral Ham Cooking Time Chart
A spiral ham cooking time chart for 6 to 10 lb hams using the package rule and USDA’s: 325°F, covered with foil, 10 minutes per pound, to about 135°F (package) or 140°F (USDA). Why 325 not 350, how to keep it moist, and a Thanksgiving oven plan.
Read MoreDuroc Ham: What Makes a Heritage Ham Different
A purchase guide to the Vande Rose Farms Duroc ham: the spiral sliced ham’s specs from the product page, stock, shipping, how much to buy, how to heat it, and what Heritage Duroc means on the label.
Read MoreApplewood Smoked Bacon: What It Is and Why We Use Applewood
Vande Rose Farms sells two applewood smoked bacon lines. This guide compares them on cure, slice, packs, hogs, stock, and shipping from the product pages, then explains what applewood smoked means and how to tell real wood smoke from smoke flavoring on a label.
Read MoreBest Uncured Bacon: What to Look for on the Label
Our pick for the best uncured bacon, with a three brand comparison (Applegate, Niman Ranch, Vande Rose Farms) on cure ingredients, smoke, slice, and hogs from each brand’s own site, what uncured means under USDA rules, and how to store it.
Read MorePork Tenderloin vs Pork Loin: Which Cut to Buy
Pork tenderloin vs pork loin explained: where each cut comes from, a side by side table of shape, fat, oven temperature, time, and rest from our product pages, how to cook each, and which one to buy for a weeknight or a crowd.
Read MoreGround Pork Recipes for Weeknight Dinners
Weeknight ground pork recipes: a pork and cabbage stir fry from University of Wisconsin Extension, followed as written with one 16 oz pack of 80/20 Heritage Duroc ground pork, then ten more dinner ideas. Cook to 160°F.
Read MoreBack to School Breakfast: Make Ahead Bacon in the Oven
How to cook bacon in the oven for a school week at once: foil lined pan, cold start to 400°F, and doneness cues instead of a clock. Make ahead storage and USDA reheating guidance.
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