34 © 2017 2019 EUROPEAN RED DUROC PORK The Red Duroc (or Danish Duroc; also sometimes simply called “red pig”) is a heritage breed that’s known for its marbling, which yields tender and juicy meat. This is a true “never ever” program: no hormones, growth promotants or sub-therapeutic antibiotics are administered, and farrowing and gestation crates are never used. With six generations of expertise, the Beeler family combines Old World animal husbandry and the natural Duroc lineage of their pigs with today’s sophisticated breeding methodology to produce a product that is wholesome, flavorful and all-natural. • Humanely Raised • Free Range • Optimized pH for Juiciness • Natural Vegetarian Diet • No Antibiotics or Growth Hormones • Consistent Harvest Weight Goals • Hand Trimmed Cuts BELLIES Approx. 10-11lb Pork bellies are an affordable cut that is incredibly versatile and intensely flavorful. Growing in popularity, especially at gastropub, bistro and even fine dining restaurants, bellies can be served as a moist, tender & succulent slow-roasted menu item, or they can be cured, smoked & sliced for housemade bacon. BUTCHER INFORMATION: Cut from the Belly primal. Skin on, boneless. COOKING/PLATING TIPS: Pork bellies are typically slow-roasted or braised. Braise ahead of time & sear portions to develop a delicious crust just before service. If desired, serve with some of the reduced braising liquid as a flavorful sauce. Bellies can also be cured and (if desired) smoked for house-made bacon. MENU TYPE: All Price Points. Pork bellies fit into a wide variety of cuisines and menus, particularly bistros, gastropubs and fine dining. HINDSHANKS Approx. 1.5lb Pork hindshanks are a low-cost braising cut with tremendous flavor. The shank contains a high amount of fat that melts during slow-cooking, making the meat moist & tender while adding incredible flavor to the sauce/cooking liquid. BUTCHER INFORMATION: Cut from the Leg primal. Hock off, skin on. COOKING/PLATING TIPS: Sear shanks on all sides and then braise until the meat is tender. MENU TYPE: Low Price Point. Equally at home in both European and Asian cuisines.