Brined Boston Butt Shoulder Steaks with 'Nduja and Honey
The classic combination of Calabrian chili and honey turns this quick meal into a show-stopper. These thin-cut boston butt steaks sear up beautifully, and the addition of Tempesta Artisan's sweet and spicy 'nduja quickly melted on top with honey adds a kick of flavor and complexity.
Mar 13, 2023
Chef Cesare Casella's Saltimbocca alla Romana with Prosciutto and Pork Tenderloin
Saltimbocca means “jump in the mouth,” and these small pieces of pork topped with prosciutto and sage are meant to be eaten in a single bite. Scaloppine for saltimbocca, which originated in Lazio are traditionally cut from the leg of the calf but they may be made with whatever is available and inexpensive. In this version, the pork is sautéed in garlic-flavored oil and finished with lemon and white wine.
Mar 8, 2023
Caesar Salad with 'Nduja Breadcrumbs
Elevate quick and easy weeknight meals from butter noodles to caesar salads, and more with this simple 'nduja breadcrumb recipe.
Jul 20, 2022
Salad Lyonnaise Recipe
Summer is here! With produce abundant and temperatures soaring, our cravings turn to salad. However, we think the best salads are the ones with meat! We love using our Signature Bacon Ends in dishes like this Salad Lyonnaise.
Apr 29, 2022
Southern Wilted Lettuce Salad Recipe
The Kentucky Derby is next week and we are looking forward to one of our favorite Southern dishes featuring Kentucky's own Broadbent bacon.
Mar 17, 2022
Heritage Cacio e Pepe and Pancetta Dinner Kit
Introducing a new dinner kit! Cacio e pepe with pancetta is an easy and quick weekday meal. All in, the dish takes less than a half hour to produce — everything can be prepared while the pasta is boiling. But it takes years to perfect and every time you make it, the dish will taste slightly different, that is until you become a master!
Sep 16, 2021
Pesto alla Gricia Pasta Kit
Savor the final weeks of summer with this delectable dance of two Italian regions — Pasta alla Gricia from Lazio and Pesto Genovese from Genoa. Showcase this pasta for a weeknight meal or as a centerpiece for your next dinner party!
Jan 16, 2021
Roberta's Split Pea Soup
With the holidays over and our bellies still full from all those roasts, our appetites are turning towards simple, nourishing meals to keep us warm through winter. The ultimate example of course is soup. Soup is the last stop of the nose-to-tail gastronomic train — bones from heritage breeds make the best stock in the business. Carlo Petrini, the founder of Slow Food, proclaimed the best way to judge a restaurant is to try the soup – there is almost no margin of error when it comes to soup. One can’t dupe on the soup.