There are so many diets out there to choose from, and more and more keep popping up. One that has stayed in the limelight for some time now is the Keto diet. In this blog, we’re going to dive into how the diet works, what you can eat during it, and how long you should stay on it for the best results.
How does it work?
The Keto diet (short for ketogenic) is a high fat and low carb diet that makes the body burn fats instead of carbohydrates. By reducing your carb intake, you put your body into a state called ketosis, which basically means that the fat in your body is being used as energy (normally, the glucose in your body is what is used as energy).
Why is it so popular?
Many people migrate to this diet because technically, there are no restrictions on the amount of food you eat – just the type of food. Because of this, there is no need to count calories. Studies have shown that following this diet may also benefit specific cancers, Alzheimer’s, and various other diseases.
What can you eat during the Keto diet?
Bacon (of course this would be the first on our list!)
Low-carb vegetables
Avocados
Cheese
Seafood
Pork
Eggs
Nuts
Butter
Black coffee
Basically anything high in fat!
Counting Macros
As we said, the basis of this diet is low carb and high fat. When you're on a strict keto diet there are specific ratios you follow to get into ketosis. The majority of individuals consume roughly 75% of their calories from fat, 20% from protein and 5% or less from carbohydrates. There are many apps and macro calculators online to help you stay on track.
How long should you stay on the diet?
The length someone should stay on this diet depends on each person. The reality is that you can lose a lot of weight very quickly with this diet, but a strict keto diet is hard to do. After reaching the goal weight most people go to a 'dirty keto' diet where they keep all the same principles without counting the macros (and allowing a few cheat meals here and there!)
*We are not doctors and therefore can not recommend any specific diet to someone. Please ask your doctor if you have questions about if this diet is right for you. [ ... ]
Everyone deserves a plate full of tender, juicy, tasty, grilled Circle B Ranch pork chop. One bite into this and you will awaken your taste buds to enjoy the best eating experience. If you are already salivating for this, you are about to read great news. Do you know that you do not have to look for a restaurant to dig into perfectly done grilled pork? You can enjoy this meal at home anytime you want. If you would like to know how to do this, read on and take note of the best strategies to simplify the pork grilling process.
Use the Right Grill
There is only one way to become a grill master. This is by using a charcoal grill. Sure the gas, electric and pellet grills get the job done. However, nothing compares to the taste you will enjoy with a quality charcoal grill. The tender smokey taste from the charcoal grills is just heavenly. You can even invest in a top-quality portable charcoal grillif you love grilling in different locations. To get the best grill, kindly do some research to identify the brands that get approval from grill enthusiasts.
Carefully Select your Cuts
The cuts you place on the grill will determine if the end result will be something to write home about. It is advisable to start with a Circle B Ranch center cut pork chopsince it is cut from the loin. The center cut pork chop usually has enough fat that can handle heat well without losing its flavor to become tough and chewy. You also need to pick the right size (about 11/2 inches) that will give you more control as you cook. Whether to get boneless or bone-in chops is a personal decision that will not have much of an effect to what ends up on the plate
Brine the Meat Beforehand
This is a stage that you should never miss if you want to make pork grilling a breeze. Soaking your pork in a weak salt solution helps to make your pork chops moist. You can make a simple brine by dissolving a ¼ cup of sugar and salt in 1 L water. To spice things up, boil this water with herbs such as rosemary and thyme, garlic, and any other flavor you like. When this cools, marinate your chops for a minimum of three hours. Remember not to salt the meat after bringing to avoid overdoing it.
Combine both Indirect and Direct Heat Combustion
While grilling your pork, high heat is the best for searing. Before taking the meat out of the grill, switch to lower heat to finish the cooking process. This is the secret ingredient to serving a tender juicy interior and a seared exterior that will leave everyone licking their fingers. When searing, make sure the pork is above the heat source directly and only flip once. After this, put the pork on the side of the grill that is not directly over the coals and close the hood for a while. Place hot coals at the sides of the fire grate, and in a ring around the perimeter or one side of the grill for indirect heat on the grill.
Let the Meat Rest
After cooking your meat, do not rush into eating it right away. Cover the meat in foil before slicing it up. Give it at least 5-10 minutes rest time. This is crucial because it allows the juices to redistribute before you start cutting the meat up. A slight reminder is that if you are adding any sauces, use them during the last 5 minutes of cooking. This is something that helps to seal the flavor without burning the sauces. [ ... ]
Here at Circle B Ranch, we’re all about focusing on the healthy benefits food can have on our bodies – that’s why we raise our hogs outside 100% on pasture and don’t give them any hormones or unnecessary antibiotics.
Functional foods are foods with extra benefits besides basic nutrition. Growing up, our parents would tell us we needed to eat our vegetables to grow up big and strong – these are functional foods. Some foods can also be fortified, or have nutrients added to them for a larger benefit to those consuming them. For example, we often see milk fortified with vitamin D, and iodized salt.
According to the Academy of Nutrition and Dietetics, functional foods are: "whole foods along with fortified, enriched or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels based on significant standards of evidence."
Some of the most common functional foods include fruits & veggies, nuts, yogurt, certain cereals, and orange juice. It’s important to note that you shouldn’t replace your regular diet with only fortified foods – a good portion of your diet should still consist of foods that naturally have these extra nutrients and benefits already in them.
Because there’s no real government regulation on these types of foods, we’re mostly left on our own to figure out which foods are functional foods. To do this, we would recommend paying attention to what ingredients are in the foods you buy and reading the nutrition label on everything.
If you’ve looked at our blog before, you know we love incorporating functional foods within our recipes. Here are some of our favorites: Sticky Pork Belly with Smashed Peanuts, Ricotta Orange Pound Cake with Strawberries, Cranberry Oatmeal Bars, and our Sausage, Greens, and Beans Pasta! [ ... ]
For our next installment of our wine series, we’ll introduce sweet red wines and their perfect pairings. There’s one main difference between white and red wines (besides their color!) and that’s something called tannin. Tannins occur naturally in grapes and produce a bitter/dry taste in the mouth – this is what gives wine its color. They show up when the skins of grapes sit in the juice as it ferments. The more tannins in the wine, the darker it is. This is why darker red wines tend to have a more bold, texturized flavor.
Most people start off on their “wine journey” with sweet wines, and they’re usually a great pairing for desserts! Whether you’re a beginner or a wine connoisseur, you’ll probably enjoy some of these more popular reds:
Brachetto:
Brachetto is commonly called the reds equivalent of Moscato (if you’re not sure what that is, take a look at our latest wine installment!). This wine is slightly sweet and light, and usually has an undernote of strawberries. Coming from Italy, Brachetto is well-known for its bubbly taste.
This wine works great with appetizers like our Pork Pot Stickers, or savory or spicy recipes like the Marina’s perfect tenderloin or Gemelli with Ground Pork & Spicy Peanut Sauce!
Ports:
There are many different kinds of Port wines, but we’re going to be breaking down Tawny and Ruby in this post. Port wines come from Portugal and are normally sweet, rich, and some high-end brands can cost several hundred dollars!
Tawny Ports have some undernotes of hazelnuts, raspberries, and cloves and is very sweet. Tawny Ports are released in decade versions (up to 40 years old) of the time spent in wooden casks. This wine pairs amazingly well with nutty or cheesy dishes like Crackly Almond Pear Cake or Crispy Cheddar Pork Chops.
Ruby Ports, on the other hand, have famous undernotes of chocolate and blackberries! Ruby Ports are not aged for nearly as long as their Tawny counterparts – typically only being aged for 2-6 years. Many recipes use this kind of wine and it’s fairly cheap. Ruby Ports typically match well with chocolate, apple, or cheesecake recipes. Some of our favorite recipes to pair with this wine are Marina’s Apple Pie Cheesecake Bars, Apple Strudel, and Chocolate Angel Food Cake!
Banyuls:
This beautiful French wine tends to be lower in alcohol content than Ports. Banyuls is normally fortified, which means that it has been infused with a distilled spirit (like brandy). This wine is not usually aged for very long and has some undertones of cherries, oranges, and plums.
While Banyuls is famous for its pairings with chocolate, it also goes well with blue cheese and sweet and sour dishes. Here are the recipes we would recommend: White Chocolate Mousse with Mixed Berries, Grilled Eggplant with Blue Cheese & Herbs, and Sweet & Sour Meatballs.
Maury:
This wine is also from France and leaves a lot of sugar behind after fermentation (which means it’s really sweet!). Maury is similar to Banyuls in that it pairs extremely well with fruits and chocolate. (Can you see the dessert wine pattern? Don’t worry, we’ll have a post all about dessert wines coming soon!) For this delicious wine we think you should pair it with recipes like our Double Chocolate Zucchini Bread, Chocolate-Beet Snack Cake, and Berry and Ricotta Tart.
We’ll have more installments in this Circle B Ranch wine series coming out soon! [ ... ]
As we continue our wine series, we’ll introduce the sweeter variety. As we stated in our last post, wines containing 35 grams of residual sugar or more are defined as “sweet.” Although everyone has a different palate, many people start off drinking sweeter wines before diving into the more dry zesty whites.
With that being said, let’s get right into some of the more
popular “sweet” white wine options (the list isn’t limited to just these
though!):
Moscato (Muscat
Blanc):
Usually Moscato wine comes from a grape variety in Italy and
is usually considered to be fresh and light. Moscato can be sparkling, still,
or fortified, but Moscato d’Asti is the most common (which is typically what we
all think of when we hear the word anyway). With fruity flavors that some liken
to apple or grape juices, Moscato wine has a low alcohol content and works well
with dessert like an Apple Crostata
– but surprisingly, is also a fantastic pairing with lighter meat like chicken
or even seafood.
Grown in Germany, this white wine is probably one of the
most heavily influenced by the soil it grows in – which means it can be filled
with a number of different fruity and floral flavors. Because of its ability to
balance with a range of food types, Riesling wine is hailed as being one of the
most refreshing in the world.
Pronounced “guh-voorts-truh-meener,” this sweet wine has a
higher alcohol content than Moscato with even lower acidity. Gewurztraminer
comes from the Alps and is from a surprisingly hard to find wine grape –
there’s only about 20,000 acres of it around the world!
It has a tell-tale lychee smell that often includes
grapefruit, rose, and ginger aromatics as well. This “adult” white wine pairs
amazingly well with Circle B Ranch Pork Chops in our Cinnamon
Pork Chops with Marina’s Pear Ginger Chutney recipe. People often
pair Gewurztraminer with Middle Eastern cuisine as well.
Tokaji:
Tokaji sweet white wine is such a celebrated (and delicious)
wine that it has its own day – December 10th! This wine actually
gets its unique flavor from a fungus that comes from the grapes, making the
wine very sweet. Because it is so sweet, Tokaji is better paired with savory or
salty dishes rather than desserts, but it can pair well with fruits and
chocolate (like our Cranberry
Chutney Brownies!). For a savory recipe, check out our Circle B
Ranch Savory Pork Loin!
Sauternes:
This is probably one of the most expensive sweet white wines
you’ll find, and comes from France. Sauternes is set apart from the rest for
its slight nuttiness that combines with flavors of peaches, apricots, and
honey. Most of the time, it is sold in half-bottles of 375ml.
Many pair this wine with soft cheese, meals with a lot of
spice, or tender meats. We’d recommend a beautiful meal with our Circle B pork
chops with roasted brussels sprouts for a perfect pairing!
Stay tuned for the next blog post in our Circle B Ranch wine
series! Next, we’ll go over sweet RED wines and their perfectly delicious
pairings.
Welcome to the second installment of Circle B Ranch’s new wine blog series. In the last article, I discussed basing meal preparation on your chosen wine, defined the term “dry,” and provided a short list of dry red wines to get you started. Today, I would like to examine more basic definitions and discuss dry white wine options.
To give you more knowledge about wine selection, I want to begin by going over terminology and definitions. Last time, I introduced the term “dry.” Dry wines are typically acidic and tangy. They tend to make your mouth dry out when you taste them, but one cannot simply define “dry” by taste. A “dry” label technically applies to any wine that contains less than 10 grams of residual sugar. Some dry wines may taste sweet to the palate because they have fruity or sweet floral flavors.
Wines containing more than 10 grams of residual sugar, but less than 35 grams are classified as “off-dry.” An off-dry wine is typically sweeter than a dry wine, but it is still a dry wine. Only wines containing 35 grams of residual sugar or more are identified as “sweet.” This knowledge will come in handy as you continue to read the wine series.
Now, let’s go over some of your dry white wine options. This is only a short list. The wines I discuss here are a few of the most recognized in the world.
Chenin Blanc
Chenin Blanc is generally very dry and acidic. This wine’s fruity flavor profiles include apple, pear, quince, ginger, and sometimes a chamomile floral essence.
Typically, everyone pairs this wine with fish, cheeses such as brie and cheddar, and a list of veggies that includes squash, shallots, and red bell peppers. Chenin Blanc also superbly accompanies pork chops and apples, making it a flawless complement to Circle B Ranch Pork Chops with Apples & Apple Cider. You may also pair it with our Three-Ingredient Sweet & Sour Meatballsas the wine’s acidity balances well with sweet and sour elements.
Pinot Grigio
Originating in Burgundy, France, Pinot Grigio is the 2nd most popular white wine in the United States. It is well-known for a “punchy acidity”. This wine may be white or pink in color. A lighter-bodied wine, it can be very fruity and floral, with peach flavors and honeysuckle. Or the wine can be zesty with notes of lemon, lime, and green apple. Flavor depends fully upon the wine maker.
Serve Pinot Grigio with white meat, light seafood dishes, and pasta. If Pinot Grigio is your preferred wine, pair it with Springtime Spaghetti Carbonara or Pan Roasted Pork Tenderloin with Mustard Cream Sauceto create a perfect meal.
Chardonnay
To find the dry version of Chardonnay, carefully read the label. Look for labels that say “unoaked,” meaning that oak was not used in the fermentation process. These wines have a purer flavor; there are no additional flavors from the oak. Oaked Chardonnay—created by introducing oak during the fermentation process and aging the wine in oak for an additional time—is sweeter, richer, and creamier, with apple and buttery vanilla flavors.
Unoaked Chardonnay is a medium to light-bodied wine containing a tingling acidity. Flavor varies from producer to producer. Flavor profiles include citrus peel and melon, yellow apples, pineapple and mango, white flowers, green apple, and pear.
Serve your favorite Unoaked Chardonnay with a creamy pasta like our Avocado Carbonara or with your favorite Circle B Ranch grilled pork chop recipe.
Sauvignon Blanc
Sauvignon Blanc is one of most popular wines worldwide. These light-bodied wines come from Bordeaux and Loire, France. Refreshing, dry, and crisp, this wine has a distinctive flavor that is often described as grassy or peppery with fruity overtones. You may also find flavor notes of gooseberry, grapefruit, white peach, passion fruit, or jalapeno.
Pair this wine with fish, veggies, cheese, or with choice Thai or Vietnamese recipes. The green flavors of Sauvignon Blanc make it a perfect accompaniment for Thai-Spiced Pork Tenderloin with Orange Curry Sauce. You may also pair this refreshing spirit with Chicken Scarpariello as it works perfectly with the sauce (which should also be prepared with the Sauvignon Blanc).
Semillon
The off-dry version of Semillon is largely produced in Australia and is also “Unoaked.” This unique light to medium bodied wine is described as fresh, crisp, and zippy. Flavors include herbal essences with waxy notes, honey, and fig.
Semillon should be served with chicken, fish, salads, goat cheese, and Asian recipes such as Asian Marinated Pork Chops & Oriental Lentil Salad.
Look for the next article in the Circle B Ranch wine series. I’ll discuss varieties of sweet red wines and provide you with more delicious recipes for your perfect dinner.
References and Wine Resources:
www.bbcgoodfood.com
Winefolly
Winemag.com
www.wineaustralia.com
[ ... ]
There will come a time when you may need to prepare a special meal. Should you have appetizers? What should you choose for a main course? Which wine would best accompany the meal? This last thought is especially important as wines are meant to meld with the meal you are consuming. If you choose the wrong wine, you end up with incompatible flavors and a dinner disaster. The best way to avoid this catastrophe is to plan the meal around a preferred wine.
Choosing a Wine
There are a variety of wines to choose from—dry wines, sweet wines, dessert wines, red, white, and rose. Selecting a wine can be as daunting as picking a meal. Because I know that wine selection can be tough, I have decided to create a series of articles to assist you with the process.
Before you choose a wine, you should be familiar with wine variations and terms. In this first article, I’ll define the meaning of “dry” for those of you who are not wine aficionados. Have you ever taken a swallow of wine that was very tangy, not sweet at all, and made your mouth dry as the desert? If so, you have tasted a dry wine.
Usually dry wines are not sweet since they contain little to no sugar—less than 10 grams of residual sugar. They are often tangy because of a high acidity level, but one can’t always rely on taste alone. Some dry wines may seem sweet due to a fruity flavor. These wines are considered more complex and sophisticated in essence and aroma because they encompass a variety of pure flavors that meld together.
There are several varieties of dry wines to choose from, but we will start with the dry red wines. Here is a short list of dry red wines and the ideal meals to pair with them:
Merlot
This wine is considered the “baby” of the dry red wine family because it is often served as an introductory wine. It has a softer and sweeter taste than most other dry wines, due to its lush fruity flavors of plums and berries.
Merlot goes well with cheese and most slow-roasted meats such as roasted leg of Lamb, roasted chicken or roasted pork loin. This wine is perfect to pair with Marina’s Meatball Parmigiana Pizza or One Pan Pasta with Bacon and Peas.
Bordeaux
A very dry wine produced in Bordeaux France, this type is also commonly called a “claret.” The wine is full-bodied and infused with dark fruity flavors. It is often paired with red meat, but you may choose to serve it with simple grilled sausages . Veggies such as lentils and haricot beans also pair well with this wine. Present Bordeaux with Wild Mushroom Pate and Bacon Maple Baked Brie .
Cabernet Sauvignon
Cabernet Sauvignon is produced worldwide and is well-known for a higher alcohol content—ranging from 13.5% to 15%. This wine is proclaimed to be hearty. It is often described as having dark cherry and plum flavors with hints of vanilla and a cedar or oaky “woodiness.”
This wine—often paired with red meat, veggies and cheese—couples superbly with a delicious Marinated & Grilled Flank Steak.
Chianti
Produced in Tuscany, Chianti is one of the most well-known Italian wines in the United States. This wine is recognized for a refreshingly light body and a dark cherry flavor mixed with subtle spices. It is usually paired with red meat, fish, or cheese, but can be served with a variety of dishes.
The higher acidity level of this wine balances well with tomato sauce. Serve Chianti with our Bolognes Sauce Recipe Made with Berkshire Ground Pork (make sure to use the Chianti in the recipe as well) or Marina’s Pork Lasagna.
Here at Circle B Ranch we are all about simplicity. I want to provide you with the knowledge you need to make your food preparation as easy as possible. Don’t forget to look for the next blog in the Circle B Ranch wine series. I will share information about dry white wines, and you can look forward to more delicious recipes to accompany them.
References and Other Wine Resources:
www.winedryness.com
http://winefolly.com
www.vinepair.com
www.food and wine.com
[ ... ]
Pork chops are one of the easiest meals to prepare, but many people avoid making the simple dish because they have trouble cooking the perfect pork chop. Why? For various reasons, the pork chops often turn out under-cooked, overcooked or tough. If you want to make a delicious pork chop, these simple cooking tips can help you create a perfect pork chop every time.
First, choose the right pork chop.
Here at Circle B Ranch we have a delicious full 10 ounce bone-in chop. Since it is thicker it takes a longer to cook. The bone gives the meat a richer flavor.
TIP: Pork chops—such as Circle B Ranch Berkshire Pork Chops—that come from pasture-fed heritage-breeds contain a more full-bodied essence.
Brine the pork chops to deliver more flavor.
Brining the pork chops improves the taste and texture of the meat. Brining seasons both the exterior and the interior and changes the structure of the meat to result in a juicier chop. It takes as little as 30 minutes, but you can brine the chops for up to 4 hours.
TIP: You can also dry brine the chops by rubbing them thoroughly with salt and pepper.
Do not cook pork chops cold.
Cooking the chops straight from the refrigerator results in overcooking. If the pork chop is too cold, the outside will cook before the inside of the meat reaches the correct temperature.
TIP: Before cooking the chops, set them out for 15-30 minutes, just enough time to let the meat get to room temperature.
Berkshire Pork Chops ready for the oven.
Sear pork chops before baking.
Searing your chops before baking helps avoid overcooking and develops more flavor by sealing in the meat’s juices. This cooking method causes a chemical reaction, called the “Maillard effect,” which boosts the depth of flavor. Searing also improves the overall presentation of the pork chop, because it caramelizes sugars and creates a golden-brown crust.
TIPS:
To sear, begin with a hot pan at high heat. The high heat will create caramelization and a quick seal to keep in the juices. If finishing the chop in the skillet, bring the heat down to medium to prevent overcooking of the outside and undercooking of the inside.
Start by searing the “presentation” side of the chop—the side your dinner guests will see on their plate—first. Cook from 1 ½ to 3 minutes per side to obtain a perfect golden-brown crust.
Don’t trim the fat from the chops before searing; the fat will brown and crisp, giving you pork chop even more flavor.
Pork Chops on Sauteed Apples
Grill chops to perfection by varying heat.
Grilling a pork chop is comparative to cooking it in a pan on the stove top. Start with a hot grill; properly preheating the grill aids in searing the meat and helps with caramelization. Place the chops over direct heat (directly over the heat source) to give it a quick sear and seal in juices. Then move the chops into indirect heat to cook them properly—the process is slower, allowing the inside of the meat to thoroughly cook without burning the outside.
TIPS:
If you have marinated or wet brined your meat, pat off excess moisture. The idea is to give the chops flavor yet get them to sear instead of steam.
Do not use sharp utensils to turn the chops. Keep moistness and flavor by using a spatula or tongs that will not pierce the meat and release juices.
For a juicier chop, rest the meat before indulging.
Resting the chops allows the fiber of the meat to relax; this means the juices redistribute through the meat. It only takes a few minutes of rest to obtain a tender juicier chop.
TIP: Rest the chop after cooking for 5-10 minutes. You can finish last-minute meal preparations while the meat rests.
Follow these cooking tips to get a perfectly cooked pork chop every time. You can say goodbye to raw or tough pork chops, and your family will love indulging in a simple but delightful meal. [ ... ]
John and I have always had a passion for good wholesome food—natural foods that are healthy and good for you. Through Circle B Ranch, John and I have delivered to our customers the best quality, natural pasture-fed pork possible....and we found that there was a huge gap in healthy snacking foods.
After watching the public consume over-processed, chemically saturated, unhealthy snacks for years, we decided to create a snack stick that is healthier than other snack sticks found in today’s market—Big John’s Nitrite-Free Bacon Snack Stick.
Compared to the “other snack sticks,” our Nitrite-Free Bacon Snack Stick has a list of all-natural ingredients:
As you can see, Big John’s NF Bacon Snack Sticks contain NO grain fillers, NO preservatives, and NO artificial flavors. These snack sticks are created from Circle B Ranch’s own NF bacon, ground Berkshire pork, and natural spices. Big John’s NF Bacon Snack Sticks do not contain artificial ingredients:
NO gluten, hormones or antibiotics
NO High Fructose Corn Syrup or Red Dye
NO Sodium Benzoate
When it comes to snack sticks, Big John’s Nitrite-Free Bacon Snack Sticks are a healthy, guilt-free snack option. These delicious, flavor-filled snack sticks are real food—low in calories, low in sodium, and low in sugar. Concerns about diabetes and obesity can be tossed aside.
Circle B Ranch Bacon Snack Sticks Make Snacking Guilt-Free:
Children love to eat and they love to snack. If you have an active preschooler, busy adolescent, or an energetic teenager—children need healthy snacks. Being hungry affects a child’s mood and behavior. Being hungry affects both physical and mental performance.
As your child grows and requires more nutrients for his or her body, more food is required between meals. Snacks are even more important. It is our role as parents to offer the healthiest snacks for our children. That means keeping processed heavily laden sugary and salty snacks out of the house and replacing them with healthier high protein snacks. I always found with my children that if I did not have "bad" snacks in the house they would not look for them. The most important word an adult can use when is comes to bad snacks is "NO!"
With these thoughts in mind, John and I created a nutritional snack that children can enjoy (and that parents can appreciate for its healthiness). Made from pasture-raised pork, Big John’s Nitrite-Free Bacon Snack Sticks are a healthy snack time option. These high protein no sugar snack sticks are perfect for your child's lunch box. They are perfect for that after school snack or after sports work-out. They are a perfect guilt-free snack.
Made from Circle B Ranch uncured bacon, these convenient and healthy snack sticks are full of bacon flavor that children will appreciate. They can choose from two flavors—Original for pure yummy taste or Jalapeno for a spicy adventure.
For a sweeter taste, they can try Big John’s Hawaiian Pork Snack Stick, which has a pineapple sweetness and only contains 1 gram of sugar that comes from the dried pineapple. We do not use any high fructose corn syrup or refined sugar in our snack sticks.
Parents shouldn’t have to question the quality of food they are feeding their children. Big John’s Snack Sticks will ease those worries about healthy snacking. They deliver nutrition without the bad stuff, yet they offer kids a delicious and fulfilling snacking experience.
Big John’s Nitrite-Free Bacon Snack Sticks do not contain any artificial additives:
NO High Fructose Corn Syrup, No Red Dye, No Artificial Flavors
NO added Nitrates or Nitrites (no nasty cancer-causing carcinogens)
NO MSG
NO added hormones or antibiotics
Big John’s Nitrite-Free Bacon Snack Sticks are nutritionally beneficial:
Full 1-ounce stick curbs hunger better (other snack sticks come in .28 oz sizes, less than 1/3 the size!)
Gluten Free, Dairy Free, Sugar Free
Great for any diet: Paleo, Keto, and Whole 30 friendly
Everyone deserves a plate full of tender, juicy, tasty, grilled Circle B Ranch pork chop. One bite into this and you will awaken your taste buds to enjoy the best eating experience. If you are already salivating for this, you are about to read great news. Do you know that you do not have to look for a restaurant to dig into perfectly done grilled pork? You can enjoy this meal at home anytime you want. If you would like to know how to do this, read on and take note of the best strategies to simplify the pork grilling process.
Chenin Blanc
Chardonnay
Semillon
Merlot
Bordeaux
Cabernet Sauvignon
Chianti
