TITLE

Hog wild

AUTHOR(S)
THORN, BRET
PUB. DATE
September 2012
SOURCE
Nation's Restaurant News;9/3/2012, Vol. 46 Issue 18, p64
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on the rising use of quick-cured hams by chefs. It mentions that chefs are finding the use of smaller cuts of pork beneficial due to low cold storage space requirements and lesser time consumption to cook and describes the method used by cooks to prepare the quick-cured hams, which includes brining and smoking.
ACCESSION #
79814014

 

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