HERITAGE PORCHETTA SLICE, FULLY COOKED — NOW 20% OFF
from $76.00
Product
Heritage Porchetta Slice
One boneless, seasoned, fully cooked slice
Newman Farm Berkshire Pork
Additional discounts cannot be applied to sale items. Sale products must ship immediately.
This might be our biggest news of the year! The most delicious Italian tradition, normally reserved for a holiday centerpiece, can now be on your table year round for lunch or dinner in under 40 minutes! Our 1-2lb porchetta slices are fully cooked and ready to eat — simply sear in an oven safe pan and finish in a 450 degree F oven for 20-25 minutes.
Our porchetta crafted from Newman Farm Berkshire Pork's luscious Berkshire pork by our friend Antonio Fiasche at Tempesta Artisans is a perfect example of a true classic Italian porchetta. Unlike many porchettas today, this one starts with the full 30lb pork middle which contains several cuts: the skinless belly is wrapped around a boneless center-cut loin roast, generously seasoned throughout.
These slices are skinless, so to create a crispy exterior, we recommend finishing on high heat in the oven — making every bite an intense, joyous, culinary treat.
About Tempesta Artisans: Tempesta Artisans, with its signature logo of the Roman Goddess blowing up a storm, is owned and operated by Antonio Fiasche. Tony has taken the food world by storm, emerging as one of the nation’s premiere curemasters thanks to his hard work ethic and refined yet diverse and creative palette. Tony started by making ‘nduja, a spicy spreadable salami. He learned the process from his father Agostino who ran an Italian restaurant in Chicago near O’Hare Airport for 45 years. Tony would go on to expand his repertoire, always reinvesting any profits into expansion, including purchasing two-story tall mixers, stuffers, and slicers. Tony’s meats can be found at Whole Foods, Eataly, and distributed by Chefs Warehouse.
Ingredients: pork, salt, garlic, lemon juice, white wine, black pepper, olive oil, lemon zest, rosemary, sage, bay leaf, marjoram, fennel seed, red pepper flake.
- Humanely raised on pasture
- 100% antibiotic free
- Raised by independent family farmers
- Heritage pork has more marbling resulting in more tender and juicy meat
Farms
When Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.
Newman Farm Berkshire Pork
Myrtle, Missouri
In 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.
From the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.
Pigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.
David Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”
Berkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.
David lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.
“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”
David and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.
Breed
Berkshire
Origin: 1823 Kentucky/ Illinois by way of Western England and outside London.
Flavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.
Producers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.
History: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as "Kurobuta" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.
Cooking
How to Prepare
1. Preheat your oven to high heat, approx 450 degrees F.
2. Remove the porchetta slice from its packaging and pat dry on all sides.
3. In a cast iron (or another oven safe pan) on medium-high heat, sear the porchetta on both sides until evenly browned and crispy, approx 4-6 minutes per side.
4. Transfer the pan to the oven for 20-25 minutes (depending on the thickness) or until the center of the slice registers 140 degrees F.
5. Rest, remove the strings, slice, and serve.