Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Gateway to Autumn: A Grilled Pork Roast Menu

On September 1,2014 In autumn , grilling , pork , recipes & techniques , seasons

The onset of fall never fails to skew our appetite to great pork dishes. But, we are so reluctant to let go of summer grilling, we look for that one last grand hurrah of the cooking-outdoors season.

Here’s a menu that will usher you gently into the changing seasons in the most delicious way. And, it’s designed to give you the option of cooking everything on the grill.

Why would you want to cook everything on the grill? Because everything tastes better when it’s been grilled!

Grill-Roasted Rack Roast of Pork

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Cut of the Month: Boneless Pork Loin Chops

On August 28,2014 In cut of the month , new products , pork , recipes & techniques

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

Pork is a sweet, tender meat that has been eaten for more than 9,000 years. Hogs were domesticated long before sheep, goats, or cattle and so it is no small wonder that pork figures so prominently in most of the world’s great cuisines. In this country, we eat pork chops and pork tenderloin in larger quantities than other cuts of pork from the butcher shop.

This month’s Cut of the Month is a specific type of one of those American favorites: the boneless loin chop.

Boneless Pork Loin Chop

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Culinary Classic: Pulled Pork

On August 4,2014 In barbecue , culinary classics , pork , recipes & techniques , smoking

Rendering an otherwise tough pork shoulder into fall-apart bliss through hours upon hours of slow, low-temperature cooking is one way to elevate the humble to the exalted.

shoulder

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Bacon-Wrapped EVERYTHING!

On June 8,2014 In bacon , beef , entertaining , grilling , pork

Have you found that adding bacon to most dishes and appetizers makes it better? We have! So for a great summery idea, instead of just adding bacon let’s wrap some bacon around it.

Bacon

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How to Make Your Own Bacon

On June 8,2014 In bacon , culinary diy , pork , recipes & techniques , smoking

A very good friend of ours once quipped, “Hey honey, let’s have the Chateaubriand and lobster for dinner tonight, and save the bacon for a special occasion.”

Sound absurd? Not so much for die-hard bacon lovers.

The very mention of the word bacon in public is bound to attract attention and start necks craning among those within earshot. To say that we are crazy for all things bacon is a crazy understatement. From delectable to disgusting, the uses of bacon among zealots and zanies alike know no bounds.

But for the serious food adventurer, homemade bacon is the end of the journey that begins with fresh pork belly.

Photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com.

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Meatloaf & Meatballs: Getting in Shape

On March 13,2014 In beef , pork , poultry , recipes & techniques , veal

Meatloaf and meatballs are at one end of the spectrum of ground meat dishes that range up to finely textured pates and terrines. Most recipes for meatloaf and meatballs are interchangeable in terms of ingredients. What distinguishes one from the other is the shape.

182-3B

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Pork Belly: Getting Back on the Source

On October 27,2013 In bacon , new products , pork , braising

Pork belly has been making a bigger blip on the culinary radar in recent months. It’s on menus, in magazine recipes, cooking shows, YouTube videos. The ideas abound. In fact, pork belly is the #1 most-requested product from Lobel’s of New York customers and site visitors.

So, we are very pleased to introduce Lobel’s Berkshire Pork Belly, available in frozen 2-pound slabs.

Given the wild popularity, nay, obsession, fascination, and hype about everything that fuels our craving for bacon, is it any wonder that curious epicureans have discovered, or rediscovered, the joys of fresh pork belly.

After all, bacon is simply pork belly that has been cured and/or smoked.

Pork Belly

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Culinary Classic: Chinese Barbecued Pork

On October 10,2013 In culinary classics , pork , recipes & techniques

Though variations of this dish abound throughout Eastern Asia, particularly the many regions of China from Szechuan to Singapore, barbecued pork’s lacquered-mahogany sheen makes it one of the most readily recognizable dishes in the pantheon of Asian cuisine.

BBQ Ribs

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What to pair with roast pork this fall? Chutney!

On October 10,2013 In autumn , food pairings , pork , seasons

It’s National Pork Month. It’s also October, and in our kitchens that means lots of delicious roast meats paired with the delicious seasonal produce and aromatic herbs and spices. One of the best ways to combine these favorite fall flavors is by pairing your favorite pork roast with a delightful chutney.

Chutney is a savory condiment often served as an accompaniment to meat. It includes fruit and/or vegetables that are cooked in vinegar with spices and sugar. Chutneys can be pureed to a pulpy consistency or they can be chunky with discernible pieces of the ingredients.

fallproduce

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Culinary Classic: Schnitzel

On September 10,2013 In beef , culinary classics , pork , poultry , veal , food history

Schnitzel also goes by other regional names—dishes you might not otherwise associate with name schnitzel, but would recognize by the similarity of preparation techniques.

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Lobel's Culinary Club - Recipes, menu ideas, cooking techniques, meat selection tips, and more from America's #1 family of butchers.

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Welcome

Welcome to the new Lobel’s Culinary Club.

Articles by Month:

Articles by Subject:

Category: Pork

Gateway to Autumn: A Grilled Pork Roast Menu

Cut of the Month: Boneless Pork Loin Chops

Culinary Classic: Pulled Pork

Bacon-Wrapped EVERYTHING!

How to Make Your Own Bacon

Meatloaf & Meatballs: Getting in Shape

Pork Belly: Getting Back on the Source

Culinary Classic: Chinese Barbecued Pork

What to pair with roast pork this fall? Chutney!

Culinary Classic: Schnitzel