Cinta Senese: The Tuscan Beast

Author: nbarr   |   0 Comments   |   Categories: Kettle Club   |   Tags: • • • •

We’re featuring a special heritage swine breed for Kettle Club members this month, Cinta Senese from our friends at Curly Oak.

Originating from the woodlands of Tuscany, the breed is characterized by its black coat and white stripe (cinta in Italian) and genetically designed for free-range living. Their long snouts allow them to fulfill their passion for dirt digging while floppy ears protect them from any branches that might hinder their mission.

The breed is tightly tied to Italian tradition and is now listed among those culinary excellencies that render Tuscany so famous around the world.

How does it taste?

You’ll find rich flavors in the featured cuts from the Cinta Senese breed. The meat tends to be richer in color and contain a higher concentration of unsaturated fatty acids like Omega 3 and Omega 6. These concentrations give it a smooth consistency and intense, meaty flavor.

Interesting Fact

The breed was a focal point in a painting produced by Italian artist, Ambrogio Lorenzetti in 1338. The painting is now featured in the town hall of Sienna, Italy.

Did you know? By purchasing meat from Kettle Range Meats you’re keeping heritage breeds like Cinta Senese from becoming extinct?

Meat quality and environmental adaptability were important genetic traits desired by our agrarian ancestors. But today, commercial agriculture calls for a faster-growing pig, pushing heritage breeds like the Cinta Senese on to the endangered species list.

At Kettle Range, we understand that the preservation of heritage breeds is important for genetic diversity and the future of our agriculture systems. That’s why we support family farms who work hard to keep these species intact.

 

Tips for the Perfect Pulled Pork

Author: nbarr   |   0 Comments   |   Categories: Kettle Club   |   Tags: • • • • •

Time to say goodbye to those savory slow cooked roasts and hello to everyone’s summertime favorite, pulled pork sandwiches. Lucky for you Kettle Club members that receive pork shoulders in your shares, you’re equipped to make everyone’s summer a little more delicious.

Check out our simple tips for perfect pulled pork that will have your BBQ guests putting in special requests for every summer come.

Season that Shoulder!

Don’t be so tense! It’s only dinner. Nothing helps loosen those muscles quite like a massage. Your pork shoulder agrees! A spicy rub down with a salt-based seasoning can help tenderize your shoulder while adding some delicious flavor. Salt is comprised of sodium and chloride ions that denature or unwind the proteins of highly worked muscles. These altered proteins can then retain more water, keeping the meat moist during the cooking process.  Check out one of our favorite BBQ rubs, perfect for a smoked pork shoulder.

Fat side up

Let gravity do its thing! Whether your smoking, braising or slow cooking, the fatty cap of the shoulder will add incredible flavor and tenderness to your finished product. Set your shoulder fat side up and let the flavor rain down!

Use your trusty tools!

Dare we say it again? Okay, we will, use your thermometer! Whatever your cooking method, 225 degrees is a solid sweet spot for cooking low and slow. We recommend checking your shoulder often until it reaches 180-185 degrees. This is the temperature in which the fat will begin to render adding flavor and tenderness. For a 2 lb. roast, this will take around 4-5 hours depending on your cooking method.

Let it rest

Resist the urge to jump right into that amazingly cooked roast. Give the shoulder 20 minutes to lock in the juices and flavors. You won’t be sorry!

Get your hands dirty

Okay, so maybe for your guest’s sake, use gloves. But, under no circumstances should you begin cutting up that beautiful roast you just worked so hard on! Use your hands to gently pull the meat apart and separate through any connective tissue. Every bit of your sandwich should melt in your mouth.

Easy on the sauce!

Don’t get us wrong, we love our BBQ sauce, but we love the taste of heritage pork even more! Getting too heavy handed on the sauce can hide the delicious flavor of the pork and your yummy spice rub. Let eaters choose how saucy they get with it.

Featured Cut: Beef Cheeks

Author: nbarr   |   0 Comments   |   Categories: Kettle Club   |   Tags: • • • •

We have a fantastic cut lined up of those of you that receive regular steaks in your Kettle Club share, grass-fed beef cheeks! Not only are they healthier than many traditional and familiar beef cuts, cheeks pack a ton of flavor! Let’s take a deeper look at what makes this cut so versatile and delicious.

The Chew about Cheeks

Cows love to chew! Unlike other mammals, cows have the unique ability to digest cellulose, or plant fibers such as those found in grass. Structurally, these fibers are super strong, and take a bit of work to unlock their viable nutrients. Cows accomplish this quite well with the use of two important body parts. The rumen, a compartment of their stomach that acts as a fermentation vat to break down strong plant fibers, and their mouths. Ever notice that when you see a cow it’s chewing? Cows chew a bit harder than other animals because food needs to be chewed twice before entering the fermentation vat of the rumen. This helps break down the fiber and unlock nutrients faster. Cows spend nearly eight hours every day chewing their food. This can total upwards of 40,000 jaw movements per day!!!

What’s this mean for cheek muscles? They’re super strong! The continuous chewing movement means more blood flow to the area and toned muscles that result in an enormous amount of flavor for the cut!

 

They’re Healthy!

It’s almost swimsuit weather! And we’re all looking to cut a few calories we might have gained over this long winter. Substituting beef cheeks for more traditional cuts can help! Beef cheeks are lower in fat and calories, and higher in protein when compared to most roasts and popular steaks. Cheeks also have more immune-supporting vitamin C and vitamin B and more than 200% more iron! Check out the nutritional comparison below:

Beef roast: (100 g)

  • Calories: 244
  • Fat: 18 g
  • Protein: 19 g

 

SWAP FOR

Beef cheeks: (100 g)

  • Calories: 145
  • Fat: 4 g
  • Protein: 25 g

 

How to I cook them?

Unlike other muscles that don’t get as much of a workout like tenderloin and shoulder (chuck), these cuts need proper preparation to break down strong muscle fibers for fall-off-the fork tenderness. We recommended braising, or cooking with a mixture of both quick, high, heat and low, slow heat. Check out this recipe for Braised Beef Cheek Tacos!  A fantastically fresh and healthy meal for spring!

Recipe: Slow Roasted Holiday Brisket

Author: nbarr   |   0 Comments   |   Categories: Kettle Club   |   Tags: • • • • •

INGREDIENTS

2 pound Kettle Club Brisket

Kosher salt

Freshly ground black pepper

2 tablespoons olive oil

2 carrots, peeled and sliced into 3/4-inch lengths

1 large onion, cut into quarters

2 ribs celery, cut into 3-inch lengths

3 cloves garlic, smashed

1 tablespoons honey

1 tablespoons brown mustard

1/4 cup red wine vinegar

4 ounces peeled, finely grated horseradish root

1 quarts beef bone broth

1 bay leave

3 sprigs thyme

 

DIRECTIONS

  1. Preheat the oven to 250 degrees. Grab an ovenproof braising pan or pot with a tight-fitting lid.
  2. Season the brisket liberally with salt and pepper. Heat 2 tablespoons oil in pan. Add the brisket and brown it on all sides. Remove from pan and set aside.
  3. Add 1 or 2 tablespoons of oil to the pan or pot if needed, then add the carrots, onions, celery and garlic. Season with salt and pepper to taste; cook for 2 minutes, stirring to coat evenly.
  4. Combine the honey, mustard, vinegar and horseradish in a medium bowl and stir until smooth. Add it to vegetable mixture. Cook for about 3 minutes stirring often dislodge any browned bits from the bottom of the pan or pot.
  5. Return the brisket to the braising pan or pot (still over medium-high heat). Add enough broth to cover the brisket, then add the bay leaves, thyme and parsley. Once the liquid starts to bubble at the edges, cover and transfer to the oven.
  6. Slow-roast until the internal temperature reaches 165-170 degrees F (about 2 1/2 hours)
  7. Let rest for 10-15 minutes and slice against the grain when serving.

Tip: The pan drippings make an excellent gravy for serving your slow-roasted brisket!

September Featured Cut: Top Round London Broil

Author: mbearce   |   0 Comments   |   Categories: Kettle Club   |   Tags: • •

For those of you who receive regular steaks in your Kettle Club share, we’ve prepared a mouthwatering spin on a timeless dish, London Broil.

Origins

Despite its name, the dish isn’t English at all. In fact, it originated right here in North America and is said to have popularized in Philadelphia around 1931. The name actually refers to the method of preparation and not the cut of meat itself.

The original method of preparing London Broil used flank steak, pan seared medium rare and cut across the grain to be served. Today’s London Broil is typically marinated and prepared from a variety of cuts including top round, sirloin tip and chuck steak.

Cooking Tips

Your Kettle Club London Broil comes from top round and arrives pre-marinated in Joe’s famous Black Diamond marinade that includes soy sauce, Worcestershire sauce, balsamic vinegar and a variety of other seasonings.

To enjoy the traditional dish, preheat the grill or broiler and place the meat on a rack 5 inches from the heat source. Cook for 8-10 minutes on each side to achieve a perfect medium rare temperature. Remove the meat from the heat and place on a cutting board to rest for 2 minutes. Slice the meat thinly remembering to cut against the grain to loosen any tight tendons that might cause the meat to be a bit chewy. Enjoy!

Sausage of the Month: Door County Cherry Bratwurst

Author: mbearce   |   0 Comments   |   Categories: Kettle Club   |   Tags: • • • •

As Wisconsin as cheese curds and beer, Door County cherry picking is a time-honored tradition. And Kettle Range is excited to incorporate these delectable gems of the peninsula in this month’s Kettle Club shares. Our butchers have prepared a seasonal bratwurst with tart cherries straight from Wisconsin’s cherry mecca.

Door County Cherries

The history of cherries in Door County runs deep. The first European settlers to the peninsula could rely on vegetable crops for sustenance farming but due to the rocky terrain of the landscape, found it challenging to yield anything more than what they needed to get by. The search began for a cash crop that would flourish in the rocky soils of Door County.

In the late 1860’s, a Swiss immigrant named Joseph Zettel arrived on the scene discovering that fruits like apple trees prospered in the area because the shallow soils left only a few feet from the roots to the bedrock. This provided adequate drainage for such fruits that are prone to root rot, a devastating plant disease.

The success of the apple trees attracted two University of Wisconsin horticulturists who began experimenting with other fruits such as plums, strawberries, raspberries and the most famous, cherries, which proved especially efficient at growing in Door County.

Door County cherry production continued to prosper and hit its peak in the 1950s with 700 cherry producers growing nearly 50 million pounds of cherries annually. Today, the Montmorency cherries that grow in Wisconsin account for 90% of all the tart cherries grown statewide.

Like Door County cherry picking season, these brats have a small window of availability. Don’t miss out on these seasonal Wisconsin delicacies in August!

Farmer Spotlight: The Schlimgen Family

Author: mbearce   |   0 Comments   |   Categories: Kettle Club   |   Tags: • • • •

We like to think of our Kettle Club members as family. Which is why we would like to introduce you to some of our extended family, the Midwestern producers who work tirelessly to ensure you have access to the healthiest, most sustainably raised meats. Meet the Schlimgen family!

Walk through the lush pastures of Dreamy 280 and you can see why Lisa and Dennis Schlimgen chose the name. The picturesque rolling hills speckled with content cattle roaming and ruminating on the nutrient rich forages are what makes Wisconsin farms so special.

“We feel that it is our responsibility to be good stewards of the land and implement sustainable beef raising practices,” Lisa explains. “The beef we produce is humanely raised without animal by-products and is hormone and antibiotic free.”

Raised on farms only miles away from where they currently reside, Lisa and Dennis shared a passion for agriculture and continued to make farming a family affair. They purchased Dreamy 280 near Blue Mounds in 1989, and began raising a few head of cattle along with a family.

Their three children, Julie, Patrick and Hope took an interest in showing off their superior cattle and have been stacking the family’s trophy room with ribbons and plaques for years. Though now grown, they are still actively involved in the family business. Patrick takes a special interest in genetics, sourcing the best cows for their herd which is comprised of angus and a few shorthorn.

The Schlimgens are the epitome of responsible husbandry and environmental stewardship. We thank them for not only what they do for Kettle Range and our customers, but for the sustainable agriculture community.

Kettle Club Sausage of the Month: Italian Beef

Author: mbearce   |   0 Comments   |   Categories: Kettle Club   |   Tags: • • • • •

Joe the butcher has created a unique twist on a Chicago delicacy for our Kettle Club members this month. June’s Italian beef sausage has been prepared with mozzarella, fresh basil, oregano, and hot giardiniera. It makes a great sandwich right off the grill, or incorporate the flavor kick to your favorite pasta or pizza recipe.

What is Giardiniera?

Before you begin enjoying June’s distinctively delicious sausage, let’s talk a little about giardiniera. First off, let’s all say it together, “JAR-DIN-AIR-AH.” There, that’s better. Originating in Italy, the word giardiniera translates loosely to “female gardener” or “one who pickles vegetables.” And why not with all its fresh ingredients? Recipes differ, but most variations of the condiment include hot or mild peppers, celery, carrots, cauliflower and olives. Italians used the method of pickling to preserve vegetables for the winter. It is thought that giardiniera was introduced to the United States in Chicago during the late 19th century following a wave of Italian immigration. The fiery condiment quickly became synonymous with Chicago’s famous Italian beef sandwiches and made its way into the hearts and refrigerators of area residents. For years, Chicago chefs and foodies have been perfecting their recipes and pickling techniques to bring giardiniera lovers a more heated version of the Italian original.

So, let’s tip our hats to our neighbors to the south and enjoy some great sausages this month!

Recipe: Perfect Pulled Pork

Author: mbearce   |   0 Comments   |   Categories: Kettle Club   |   Tags: • • • • •

Let’s all enjoy the heritage pork breeds featured at Kettle Range this month and cook up a summer favorite, pulled pork! Check out this recipe that includes our own Chef Jeff’s famous BBQ rub.

Perfect Pulled Pork

Ingredients:

1 pork shoulder

Chef Jeff’s BBQ Rub, or any other that you are fond of

Brine Solution

  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 2 quarts cold water
  • 2 bay leaves
  • 3 tablespoons dry rub mix

Directions:

FOR THE BRINE SOLUTION

  1. Add salt to cold water, and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves, and stir well to combine.

PORK SHOULDER PREPARATION

  1. Rinse the pork shoulder, and place in a large container. Pour in the brine solution until the shoulder is completely covered. Cover the container, and place in the refrigerator for at least 8 hours.
  2. Remove pork shoulder from brine solution, and pat dry with paper towels. Place the pork shoulder in a baking pan that is at least 3 inches deep and that is bigger than the shoulder by at least an inch in length and width. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225° F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200°.
  3. When the shoulder has reached 200°, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

Meet your New Kettle Club Coordinator

Author: mbearce   |   0 Comments   |   Categories: Kettle Club   |   Tags: • • •

Please welcome your new Kettle Club Coordinator, Nikki Barr. A Missouri native, Nikki grew up on a diversified farm where she took a special interest in raising and showing heritage swine breeds. By age ten, she had raised her first grand-prize-winning Hampshire!  She continued to foster her passion for agriculture by attending the University of Missouri where she earned a degree in animal science. Nikki joins us after holding several positions related to pork production, including reproductive specialist and producer communications coordinator in the veterinary medical field.

Please reach out to Nikki at any time with questions or inquiries regarding your Kettle Club subscriptions. You can also chat with Nikki at the Kenosha Harbor Market where she’ll be tending to the Kettle Range booth every Saturday morning.