The concept of pork with anchovies may not seem obvious, but surprisingly, the Italian culinary canon has quite a few examples. We have included a fantastic recipe below from Southern Italian cookbook author Erica Demane (www.ericademane.com) to inspire you. Our beautiful anchovies from Sicily are perfect for this sumptuous dish.

My Quickie Porchetta
by Erica De Mane

(Serves six)

2 ½ lb. boneless Canadian pork loin with the fat left on, butterflied
2 teaspoons fennel seeds, lightly toasted
1 1/2 teaspoons black peppercorns
4 oil-packed anchovy fillets
4 garlic cloves, peeled

8 large sprigs of rosemary
A few large branches of thyme
Salt
¼ teaspoon smoked Spanish pimenton (smoked red paprika)
Extra virgin olive oil
¼ cup dry white wine, plus a little extra for the sauce

Place the fennel seeds, peppercorns, and anchovies in a mortar and pestle and grind roughly. Transfer this to a small bowl.

Slice the garlic cloves very thinly. Stem all the herbs and give them a rough chop. Add the garlic and herbs to the ground spices. Add a good amount of salt, the smoked pimenton, about 3 tablespoons of olive oil, and the white wine. Mix everything well.

Lay the pork out flat, fat side down. Spread the herb and spice mixture all over the meat, saving some to rub over the outside.

Preheat the oven to 350 degrees.

by Shana Chock-Goldman

Some would say having a yard or a grill or a rooftop or a private yacht are the most grand of luxuries. I think being burrowed in Bushwick with a connection to the divine meaty provider, Heritage Foods USA, can turn a city kitchen in an industrial neighborhood into a kitchen located in a farm—while still keeping the smell away.

This week I defrosted some Heritage Foods Piedmontese Burger patties. Since the meat promised greatness from the get-go, I decided to de-Americanize the burgers, and try out something new: Mediterranean style of sorts.
Without folly, I slapped those bad boys on a hot skillet and cooked them to a browned crisp on the outside, and a deep red rare inside. With such low maintenance for preparation, this meal ended up being both tasty and economical.

Recipe and pictures after the jump!

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by Shana Chock-Goldman

Cooking a Frenched Five-Rib Rack after an eight-hour workday seemed like a daunting task, but working with such tender pork proved to be easier than I thought.  Because the Heritage Duroc rack came basically ready to eat, it took no time throwing together some spices and vegetables to create a rich and hardy meal.

Recipe and pictures after the jump!

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