Vande Rose Farms Blog
A crispy pork belly recipe for a skinless belly that follows our product page’s cooking directions: score and season, roast at 450°F for 30 minutes, then 325°F for 1.5 to 2 hours until tender, rest, and slice. One salt rule, a stage table, and what a skinless belly gives you.
Pork belly vs bacon in plain terms: pork belly is the raw cut, and bacon is that same belly after curing and smoking. A side by side table, how to cook each, USDA storage figures, and which one to buy.
How bacon delivery from Vande Rose Farms works end to end: order days and arrival days, what the frozen dry ice box looks like, USDA guidance for checking it, how to store it, and how the subscription makes it repeat.
How to cook St. Louis ribs on the grill using the Clemson Extension indirect heat method: drip pan, covered grill at 250°F to 300°F, 1.5 to 2 hours until fork tender, sauce in the last 15 to 30 minutes, with a Fourth of July timeline.
Seven bacon brands, Vande Rose Farms among them, compared on five points using only what each brand says about itself: the hogs, the cure, the smoke, the slice, and shipping. No rankings, plus a Father’s Day gifting note.
How to cook baby back ribs on the grill using the Clemson Extension indirect heat method: drip pan, covered grill at 250°F to 300°F, 1.5 to 2 hours until fork tender, sauce in the last 15 to 30 minutes, with the doneness cue from our product page.
A plain guide to heritage pig breeds: what makes a breed heritage, how Duroc, Berkshire, Hampshire, Tamworth, Red Wattle, Large Black, and Gloucestershire Old Spots differ, which are rare, and why Vande Rose Farms raises Duroc.
Pork chop wine pairing: red or white, a table by how you cook the chop, why heritage Duroc pork carries a red better than supermarket pork, and three safe bottles for any budget.
Leftover ham recipes for the week after Easter: ham and white bean soup made with the bone, ten quick ideas from omelets to fried rice, and how long leftover ham keeps.
How much ham per person for Easter: the half pound rule, a serving chart by guest count, which size of spiral ham to order, and the timeline from order to table.