Chef and Owner of Win Son Restaurant and Bakery, Trigg Brown’s Pork Buns are a signature dish at both of his acclaimed locations. We’re excited to feature Chef Trigg’s recipe from the Win Son cookbook which uses pork from our network of farms!
Fette Sau in Williamsburg, Brooklyn was one of the first BBQ joints in the US to feature exclusively heritage breeds on their menu. For nearly 20 years they have offered Berkshire, Red Wattle, Tamworth, and Duroc Boston Butt, Belly, Bacon Ends, and Ribs and have been an anchor to Heritage Foods! Owner Joe Carroll explains in his cookbook Feeding the Fire "We use this rub on just about everything that we smoke at the restaurant, but you needn't follow the recipe exactly. Feel free to improvise on the ingredients and amounts, reducing the sugar for a less-sweet bark (crust), increasing the cayenne for a spicier one, and so one."
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