Vande Rose Farms Blog
Bacon wrapped dates from the Colorado State University recipe: two ingredients, the bacon cooked golden in the pan first, then 8 to 10 minutes at 450°F. One marked adaptation for our thick cut uncured bacon, a cited stuffed version (devils on horseback), and a plan for tailgates, Halloween, and holiday trays.
The whole path of Vande Rose Farms bacon from the farm’s own pages: Heritage Duroc hogs raised crate free with no antibiotics ever on Iowa family farms (our story, Porkology, wholesale), the dry cured and uncured lines with their product page ingredients, hand crafted rubs and traditional curing (our process), real applewood smoke, thick cut, and the frozen FedEx box (shipping page). USDA label definitions for dry cured and uncured.
Where to buy heritage pork from Vande Rose Farms: the farm’s own shop, shipped frozen with dry ice by FedEx (no international, no PO boxes). What to check on any farm’s pages (breed, raising claims, programs), what heritage means per the Livestock Conservancy, and USDA’s mail order and storage rules. No town is named; the contact page carries the details.
Pork tenderloin in the air fryer using Mississippi State University Extension’s chart line (tenderloin, 1 pound, 370°F, 15 minutes, thermometer required) with the Vande Rose Farms product page seasoning and rest, done at USDA’s 145°F. A table of the oven (product page), air fryer (extension chart), and grill (Clemson) methods.
Air fryer bacon following Mississippi State University Extension’s air fryer chart (bacon regular 400°F 5 to 7 minutes; bacon thick 400°F 6 to 10 minutes) and tips (preheat, single layer, turn once, keep the drip pan clear, water or bread in the drawer to prevent smoke), with USDA’s rule that bacon cooking time depends on thickness, heat, and desired crispness. Cooked bacon storage per USDA.
The Duroc pork chop at Vande Rose Farms comes from the Pork Rack, 5 Rib: roast the rack and slice between the bones, or cut tomahawk chops first. What a Duroc chop is (USDA loin cut, Duroc breed per our Porkology page), how to cook it to USDA’s 145°F with a thermometer, and Clemson Extension’s grill times for 3/4 inch and 1 1/2 inch chops.
Can you dry age pork? Yes, under controlled temperature, humidity, and air flow, which is why it is done in purpose built coolers. What dry aging is (SDSU Extension, written about beef: 37°F plus or minus 3°F, about 80 percent humidity, 7 to 21 days), why an aging chamber is not a home refrigerator, why dry aged is not dry cured, why Vande Rose Farms gives no home method, and USDA’s freezer rules for fresh pork.
A smoked St. Louis ribs recipe that follows Clemson Extension’s smoker guidance (250°F to 300°F for safety, indirect heat with a drip pan, 1.5 to 2 hours for a 2 to 4 lb rack, fork tender, sauce in the last 15 to 30 minutes) with the rub and rest from the Vande Rose Farms product page. Why 250°F and not 225°F, and how it compares with 3-2-1.
Why searches for the best bacon in America land on Vande Rose Farms: the bacon is named America’s Best. The name is treated as the product’s name, not an award. What is behind it, from the product, process, story, and Porkology pages: Heritage Duroc hogs, a dry cure and an uncured cure, real applewood smoke, a thick cut, and crate free, antibiotic free family farms. Father’s Day gift note with no deadline.
Rack of pork recipe from the Vande Rose Farms product page: rub the 5 rib bone in Heritage Duroc rack with oil, salt, pepper, and spices, roast at 325°F to 145°F (about 1.5 hours), rest 10 minutes, then serve as a roast or slice between the bones into chops. What the cut is, how it compares with the loin roast and St. Louis ribs, and how to carve it.