Vande Rose Farms Blog
Duroc pork vs regular pork: what the breed changes in color, marbling, texture, and flavor, whether it is worth the price, and how to cook Duroc so you get what you paid for.
What heritage pork means and does not mean, the breeds you will see on a label, why the meat tastes different, and four ways to know you are buying the real thing.
St. Louis ribs vs spare ribs vs baby back ribs: where each comes from, how they differ in shape, fat, and cook time, and which rack to buy for the oven, smoker, or grill.
How to cook St. Louis ribs in the oven: rub, wrap in foil, bake at 300°F, sauce and finish uncovered. Time chart for half and full racks, doneness signs, and Super Bowl timing.
How the Vande Rose Farms bacon subscription works: pack sizes, monthly or quarterly schedules, frozen dry ice shipping, and a plain answer to whether it is worth it.
Uncured bacon vs cured bacon: both are cured, and the difference is where the nitrite comes from. What the label means, whether they taste different, and which to buy.
What thick cut bacon really means, why it cooks differently, how to cook it so the fat renders, and which of our two pack sizes fits your kitchen.
Bacon gift box ideas for Christmas: four Vande Rose Farms gift boxes compared, who each suits, gift messages and shipping to another address, and how to build a basket.
A brown sugar spiral ham glaze made in under 10 minutes, when to brush it on, the mistakes that burn or thin it out, and how the included honey glaze packet fits in.
How to cook a spiral sliced ham for Thanksgiving: thawing, low covered heat at 325°F, a time chart by weight, the package temperature target, and glaze timing.