Duroc pigs are well known for their excellent meat quality. Our pork meat is beautifully marbled, it has more ‘intramuscular fat’. The meat has a full taste and is tender and juicy. The unique taste of Duroc needs just a little bit of salt and freshly ground pepper. Of course you could make endless variations with herbs and preparations. Pork meat is all-round and has been rediscovered by reputable chefs. They are looking for old breeds with flavour and the pork regularly wins awards. The chefs process the pig from “head to tail” and that provides some delicious dishes!
Neck patties are nice and easy for weekdays. Thinly cut they are quickly ready and very tasty with a wide variety of dishes. You fry the pork neck in butter on a medium heat on both sides until golden brown. Continue to cook for a few minutes, depending on the thickness. Always let the meat reach room temperature first and season it with freshly ground pepper and salt.
Chops are cut out of the back and neck from the pig. It starts with beautiful marbled neck and shoulder chops. After that come rib chops and fillet chops. Fillet chop is the leanest kind of chop.
After the neck chop comes the shoulder chop. The shoulder chop contains a small rib. After the neck chop the shoulder contains the most fat and is therefore very tasty and juicy. You can also roast the shoulder chop for a little longer, after about 25-30 minutes the meat is deliciously tender.
You won’t see a pig’s head at the butcher very often, but
the most delicious products have been made from the head, like beam mash and cold brawn. With a real “Old-fashioned taste”!
Pork cheeks. Solid meat because the jaw muscles of the pig have worked a lot. Cheeks are fantastic in stews. By stewing the cheeks they become very soft and make the dish full of flavour.
Pork jowl, or chaps, comes from the pig’s cheeks. Wonderfully creamy and very suitable for making pâté and cold brawn among other things. Pork jowl is often used in the production of sausages.
Buikspek is een verzamelnaam voor verschillende soorten spek, die afkomstig zijn uit de buik van het varken. Buikspek is doorregen met malse stukken vlees met en beetje vet. Speklapjes, ontbijtspek en pancetta zijn voorbeelden die gemaakt worden met buikspek.
Rugspek is afkomstig van de rug van het varken. Het kan omschreven worden als een afwisseling in laag van vlees en vet dat bedekt is met zwoerd. Een welbekend stuk afkomstig van de rug van het varken is bacon.
Met ham bedoelen we vlees van het achterste gedeelte van het varken. In bijvoorbeeld schnitzels wordt ham verwerkt.
– Always allow the meat to warm up to room temperature before frying!
– Season the meat with freshly ground pepper and salt. Preferably fry the meat in lard or butter. That ensures a delicious taste and gravy!
– If you kept your meat in the freezer, let it thaw out very slowly in your fridge. Dry the meat thoroughly before you prepare it.
Vincent van Gogh lived and worked in Nuenen from 1883 till 1885. Here he was inspired by the farming life. Almost certainly he wandered over the fields of the Heyde Hoeve. Did he find inspiration for farm life paintings here? If you take a walk in the surrounding countryside, you still feel the atmosphere of that time! Meat smokehouse & salt marsh Ad Reinders makes the most delicious dry sausages from Heyde Hoeve Duroc pork meat in a traditional way. This delicious dry sausage in a luxurious Vincent van Gogh gift package is available in three flavours; walnut-truffle, olive and garlic. An original gift!
Curious where to buy this sausage? Or are you interested as a retailer in this product? contact us, we are happy to help you.