Tenderloin: The Other Succulent Meat

In the last Circle B Ranch pork cuts blog, I promised to give you more details about the pork tenderloin and to supply you with more of my tastiest tenderloin recipes. So let’s talk about the tenderloin. The tenderloin is smaller and thinner than a pork loin,

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Those Yummy Pork Roasts

In the last Circle B Ranch pork cuts blog, “Give Me My Baby Backs,” I asked you to look forward to “Loin or Loin.”  As I was working on this blog and adding more information, I thought “What sense does this title make?” So “Those Yummy Pork

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Give Me My Baby Backs

Do you know your hog cuts? Where do the tenderloin and those tasty chops come from? If you don’t, hopefully you have been following the Circle B Ranch blog series about pork cuts. In the last two articles of the sequence—“So I bought a pig…” and “Bacon, Bacon,

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Bacon, Bacon, Bacon

Bacon.  As previously discussed, it comes in different forms—slices or slabs, it’s all lip-smacking good. If you prefer your bacon in a slab, you get a bonus. Just cut off the rind and deep-fry to get your “cracklings,” or pork rinds as they are more commonly known.

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So I bought a pig…

 “So I bought a pig. Now what do I do with it?” If you are asking yourself this question, this series of articles is for you. I will discuss not only the processing of the various cuts, but I will also highlight various ways to cook the cuts once you have them. These articles are also very helpful for anyone who would like to know how to cook the various cuts of a Berkshire hog.

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Summer’s Last Hurrah!

Labor Day weekend is here! To celebrate the end of Summer, most of us will fire up the grill and fill our tables with the tried-and-true classics. BBQ, coleslaw, baked beans, mac-and-cheese, and chips and dips will be plentiful.  Most of us will and cook and eat

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