PAM THE BUTCHER'S New Year's Offerings

PIG.jpg

PAM THE BUTCHER'S NEW YEAR'S OFFERINGS: Entertaining at its best -- we offer everything from a 12lb. Piglet + Ham Hocks to Crown Roast of Pork + Pork Tenderloin. Don't forget to serve Hoppin' John on New Year's Day -- it's said to bring a prosperous year filled with luck. 

Enjoy these recipes:

CUBAN-STYLE ROAST SUCKLING PIG

"In Cuba, this dish is traditionally served on New Year's Day. In this tradition, as in the Hawaiian luau, the pig is usually covered with banana leaves and cooked over a coal fire in a pit that's dug in the backyard. Because this method is not easy to do at home, the recipe below uses a small suckling pig that will fit in the oven, yet deliver the same delicious flavor. Ask your butcher to split the pig for you. Don't be afraid to give this recipe a try — cooking a whole small pig is like cooking a whole turkey." ~ Douglas Rodriguez, Epicurious

CROWN ROAST OF PORK WITH ONION AND BREAD-CRUMB STUFFING:

"Nothing is more majestic than this regal cut of meat — and nothing makes your house smell better while it roasts. Here, pork's natural sweetness is coaxed forward by the herbs and onions in the stuffing. And the crispy, savory bones are a delightful bonus. You will have to special-order this cut of meat (the rib portions of the loins are joined to form a circle) from your butcher." ~ Gourmet

HOPPIN'S JOHN

"I’m not a big believer in superstition, but for some reason I’ve always eaten black-eyed peas on New Year’s Day. I figure starting the new year by indulging in a juicy superstition can’t hurt." ~ The Pioneer Woman

SMOKED HAM HOCK WITH ROASTED POTATOES

"It’s rustic, smoky, melting succulent pork with roasted potatoes…mmm…I promise you will be addicted!" ~ Lily and Dmitriy, GastroSenses

TOULOUSE-STYLE CASSOULET

"Although there are innumerable versions of cassoulet, most are based on a stew of white beans and various forms of pork. The dish gets its name from the pot it's traditionally baked in, the cassole (see Note), which is often shaped like a wide inverted cone to insure the greatest amount of luscious crust. This version includes duck confit and the French garlic sausages that are a specialty of Toulouse." ~ Paula Wolfert, Food and Wine