Cooking Tips

Porchetta

Cooking time: approximately 3 1/2 hours

Place the porchetta in a roasting pan fitted with a rack.

Lightly brush the skin of the porchetta with olive oil and sprinkle the roast liberally with coarse sea salt.  Place into a pre-heated 375 degree oven.

After about 40 minutes, when the roast begins to brown, turn the oven down to 325 degrees and cook for approximately two to three hours. Your porchetta is done when a thermometer inserted into the thickest part of the roast reads 140 degrees.

Remove the porchetta from the oven and let it rest on the counter for 45 minutes.

 

Country Rib Roast for the Grill:

Cooking time:  about 2 hours

Temper your pork roast for at least one hour before cooking. Lightly oil the outside of the roast and gently brown it on a medium hot grill.  This will take about a half hour, and be careful not to rush it.  When the roast is nicely browned, place it on the side of the grill, rib side down and cover the grill.  If your grill does not have a lid, cover the roast with a large mixing bowl.  Check the roast every 20 minutes or so, turning as necessary.  The object at this point is to be cooking your roast slowly and evenly.

The roast is done when it is nicely browned, at least 150 degrees in the center.   It's important to let it rest for at least twenty minutes after it comes off the grill before slicing.

*Optional- When the roast comes off the grill, take the ribs off by clipping the string and severing them from the loin.  This should be easily done with one stroke, holding the knife parallel to the ribs and following the natural pocket between them and the loin.  Cut the rib rack into individual ribs and brown these on the grill while the roast is resting.  Serve each guest a crispy rib on top of the slices of loin- grilled pork doesn't get any better.

 

Lamb Sirloin Roast for the Grill


Cooking time:  about 45 minutes


Temper your roast for at least one hour before cooking. Lightly oil the outside of the roast and gently brown it, fat side down on a medium hot grill.  Turn your roast and brown the meat side well, then move the roast off to the side of the grill.  Partially cover the grill, and turn the lamb as needed to prevent scorching.  Cook to 120 degrees internal, let rest for at least ten minutes, and slice.  Enjoy!

 

Cooking Fresh Sausage on the Stove

Crepinettes
Preheat a cast iron or nonstick skillet over medium-low heat for one minute. When warm, place crepinettes face side down and let sizzle for 6-8 minutes over a medium flame. Gently turn crepinettes over and cook for another 5-6 minutes until just cooked and both sides are nicely browned.

Sausage Links
Place sausage in a cold nonstick or cast iron skillet. Heat over a medium-low flame. Cook for 5-7 minutes on one side. Roll over to the other side to brown and finish cooking, about another 6 minutes.

 

Cooking Fresh Sausage on the Grill

Crepinettes
Over warm coals (not hot! coals that are too hot can cause flare ups on the grill.) or on the edge of the grill, place crepinettes face side down. Cook over medium heat until brown and crispy on one side then gently roll over to brown the other side and finish cooking.

Sausage Links
Over warm (not hot! coals that are too hot can cause flare ups on the grill.) coals or on the edge of the grill, place sausages face side down. Cook over medium heat until brown and crispy on one side then gently roll over to brown the other side and finish cooking. Total cooking time should be approximately 12 minutes.


* All of our sausages are made by hand with natural lamb or pork casings.

Remember when cooking our fresh sausage to take your time and cook them gently.

 

Cider-Brined Ham Heating Instructions

Pre-heat oven to 300 degrees and let your ham come to room temperature.

Set the ham in a roasting pan with half an inch of water or cider. Loosely cover with foil.

Allow your ham to heat for approximately 22 minutes per pound or until a meat thermometer registeres 145 degrees at the center of the ham.

Slice, serve and enjoy.