VINDALOO DINNER KIT with PORK OR HOGGET, includes your choice of 100% heritage pork shoulder or hogget shanks, Goan masala spice rub, basmati rice, cane vinegar, Kashmiri chili peppers, and ghee
Vindaloo Dinner Kit with Heritage Pork or Hogget Feeds 4-6
Our take on the classic dish from Goa, India featuring a delicious spice blend created by friend and early Heritage Foods supporter, Chef Floyd Cardoz. Floyd dedicated his life to sharing Indian flavors with the world and this Goan Masala fulfills that mission deliciously.
Each Vindaloo Kit includes your choice of:
Boston Butt,Boneless, one 3-4lb piece from our pasture raised, supremely marbled Berkshire and Red Wattle breeds or Hogget Shanks, two shanks 5-6lb total, from 1-2 year old pasture raised heritage breed sheep
Plus a recipe card and all the ingredients you need, except the fresh produce:
Floyd Cardoz’s Goan Masala,2.2 oz jar from Burlap & Barrel Cane Vinegar,1L bottle from Datu Puti, a staple of Southeast Asian cooking Kashmiri Chili Peppers, one bag dried peppers, a traditional Indian chili similar to paprika Ghee,8 oz jar of toasted clarified butter from Simply Ghee in Lancaster, PA, from grass-fed cows Basmati Rice,16 oz bag from Kalustyan's, the legendary spice shop in New York City’s “Curry” Hill
Heritage Boston Butt, Berkshire or Red Wattle Boston Butt comes from the upper shoulder of the pig. Supremely marbled heritage breeds like Berkshire, Tamworth, and Red Wattle have more fat and thus more flavor in each muscle making it the perfect pork cut for our Vindaloo dinner kit!
Heritage Hogget Shanks, Tunis or Dorset Horn Shanks are incredibly delectable when roasted low and slow, or braised until the meat falls off the bone. By aging our lamb on the hoof, the meat becomes more tender, lending malty, velvety, and buttery flavors. The fat is exquisite and every bite is intense yet pleasing to the palate. This is one of the most delicious meats we sell!
Floyd Cardoz’s Goan Masala Floyd Cardoz was a celebrated Indian-born American chef, beloved for the warmth and spice he infused into ingredients and the genuine care and compassion he bestowed on his staff and guests alike. In his 30-year career, chef Floyd led restaurants in the United States and India, penned two cookbooks, won a national television cooking competition, and contributed his time and talent to countless charitable organizations. He passed away from complications of COVID-19 in March 2020.
The Burlap & Barrel collaboration masalas were conceived in 2019 by Chef Floyd Cardoz and were released in 2021 with hiswifeand business partner, Barkha, as a memorial to his love for the cuisines of India and his passion for sharing them with the world.