Value Cuts - Pork Food Service

The Value of Value
In todayʼs economy, value is an essential ingredient to the foodservice industry. Operators
are enhancing value to build restaurant traffic, and consumers are looking for value when
deciding where to dine out. Their impression of a restaurantʼs value is based on a number of
factors, and varies from segment to segment. For quick service restaurants, patronized by a
large segment of those hardest hit by unemployment and financial issues, value is primarily
determined by pricing. For many other restaurants, such as the growing fast casual segment,
it can mean food quality and ambience. Value also applies to the overall experience of dining
out, as seen in the resurgence of fine dining and the movement of fine dining chefs into more
casual restaurants. Zagat now has a category called “Best Buys” to showcase value. One of
their featured restaurants, Birchwood Kitchen in Chicago, menus a variety of sandwiches,
from Ham & Cheddar with green tomato jam on sourdough to Speck (smoked prosciutto),
black pepper, honey-poached pear and arugula on a baguette, for only $9.00.
The best restaurants and chains realize that a lot goes into what is considered value including
food cost, food quality, portion size, engagement, service, healthy options, choice,
entertainment and personalization. And since the economic downturn of 2007, the
foodservice industry has actually grown; the number of people eating out has declined, but
consumers are spending more money away from home. Even though traffic isnʼt back to predownturn levels, the industry seems to be getting it right. According to NRAʼs October 2011
Trendmapper, the U.S. Census reports that eating and drinking places hit a record high in
September with sales of $41.6B on a seasonally-adjusted basis.
The almighty dollar is still the primary concern when ordering out, however. According to NPD
Group/CREST®, for the year ending August, 2011, between one-fifth and one-quarter of all
restaurant consumers took advantage of deals when visiting restaurants over the last year
with lunch and dinner leading the way. Breakfast, the least expensive daypart, is less dealdriven, but over 20% of breakfast consumers do use some type of deal. Deals include combo
meals, available at almost every QSR breakfast location, bundled meals like Chiliʼs $20
Dinner For Two and special price promotions like Dennyʼs $2, $4, $6, $8 promotion. Even
coupons, which are common in the pizza industry and at many midscale restaurants, are on
the rise. From combos to coupons and special pricing to smaller portions, itʼs the delivery that
determines success.
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Pork is an integral part of delivering great value because of beneficial commodity pricing, high
consumer interest, and consistently great flavor. Chefs and restaurateurs are learning to
spend more time preparing less costly cuts to create flavorful and profitable meals. Many
dishes can be created that deliver a depth of flavor that takes time to achieve and that
consumers usually wouldnʼt have the time to prepare.
A variety of pork cuts are coming to menus as a way to deliver flavor at a value. These cuts
are common in global cuisines but are just rising to distinction in the United States. Pork
shoulder, traditionally used in barbecue restaurants or as carnitas, is now an essential part of
almost every chain and independent menu. Pork-centric restaurants like The Publican and
The Purple Pig in Chicago, Pork Store Café and Town Hall in San Francisco, Cochon in New
Orleans, Memphis Taproom in Philadelphia and Betto in Brooklyn are attracting consumers in
droves as they serve up every cut of the hog in fascinating and tasty ways. Restaurant
operators can learn from this trend even if they arenʼt able to butcher their own animals. Itʼs
not about being a butcher as much as it is about using a variety of cuts on your menu to
create profit. By using more cuts from the whole animal, such as shoulder, belly and hams,
youʼre able to create premium dishes that are profitable.
As the value of “value” skyrockets, restaurants are making sure their menu offers bang for the
buck. These are some trends to watch.
1. Pork on the Breakfast Menu: Pork has the greatest share of meat proteins at
breakfast, and itʼs a major part of the value proposition for the morning meal. Burger
King originated the breakfast value menu and originally offered a Ham and Egg
Sandwich. Their menu has grown to feature the BK Breakfast Sandwich with sausage,
eggs and cheese on a buttery English muffin as well as a Cheesy Bacon Wrapper. On
the Breakfast Dollar Menu at McDonaldʼs, the three available sandwiches and wraps
all include pork. They offer a Sausage McMuffin, a Sausage Biscuit and a Sausage
and Egg Burrito. Dunkinʼ Donuts lets customers customize their breakfast with pork.
Their Wake-Up Wrap starts with eggs and can be upgraded with bacon or sausage for
an upcharge. Hardeeʼs and Jack in the Box are promoting value-priced Breakfast
Platters, which include bacon,
sausage or both. And
independent operations are
always looking at interesting
ways to use pork. At Bakinʼ &
Eggs in Chicago, their signature
Flight of Bacon offers five
flavored bacons to enjoy with
your morning entrée.
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2. Pork on Value Menus and Combo Meals: Value menus are here to stay, especially at
QSRs, and pork is a fixture on almost every one. Chiliʼs $20 Dinner For 2 lets two
guests share an appetizer and enjoy an entrée apiece, with options including a half
rack of Baby Back Ribs, the Classic Bacon Burger and the Bacon Ranch Chicken
Quesadilla. Lunch combos at Chiliʼs include a choice of an appetizer and a sandwich
for $6.00. Consumers can select the Southwest BLT Toasted Sandwich or Grilled Ham
and Swiss. Even the University ofMaryland has introduced a special Value Meal
program for those not on meal plans. Students and faculty can order delicious meals
for a reduced cost: Scrambled Eggs with sausage or bacon, a Toasted Italian Meatball
Sub with Provolone, Memphis DryRubbed Pulled Pork Sandwich on an
onion roll, Chicken Cordon Bleu with
ham and chorizo, and a Sub
Sandwich with ham, pepperoni and
provolone on ciabatta.
3. Pork in Daily Specials and LTOs: Pork is a favorite among chains and restaurants
wanting to feature an interesting special or traffic-driving LTO. The Subway “Anytober”
promotion featured any one of their pork subs for $5 including their popular Italian BMT
with Genoa salami, spicy pepperoni and Black Forest ham with a choice of vegetables.
During the summer, Subway and Quiznos both introduced their take on a Barbecue
Pork Sandwich using pulled pork. One of Olive Gardenʼs current specials includes
Stuffed Rigatoni with Sausage for $9.95. This month, Moeʼs is featuring an LTO of a
Pork Taco Stack with pulled pork, grilled onions, seasoned pinto beans, pico de gallo
and shredded cheese between two crunchy corn shells and wrapped in a crisped flour
tortilla. And the Oktoberfest season offered hundreds of LTOs and special menus
featuring pork. A creative Oktoberfest promotion at Vega Tapas in Old Metaire,
Louisiana featured German-inspired tapas like Sauerbraten con Papatas Fritas –
braised pork in ginger jus with roasted potatoes for $2.00.
4. Big Value, Small Portions: Smaller portions and bar-sized appetizers provide great
food at a reasonable cost and help restaurants take advantage of new opportunities.
While large portions are still the norm, many operators are offering “right-sized”
portions that reduce food cost and drive return customers. The Cheesecake Factory is
promoting their Lunch Pizza and Salad special, in which guests select a salad and a
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small pizza from a number of options, including the Hawaiian (Canadian bacon, fresh
pineapple, red onion, tomato and mozzarella), the Everything (pepperoni, sausage,
mushrooms, onions, peppers, mozzarella and Kalamata olives), and the Spicy Meat
(Italian sausage, prosciutto, spicy salami, peppers and caramelized onions).
Bar food is growing in popularity. These lower-priced shareable items pair well with
beer, wine and spirits, and let operators upsell customers who might otherwise only
order drinks. Pork is a favorite platform for these menus, especially pulled pork sliders.
Other bar food staples are charcuterie plates and flatbreads or wood-burning pizzas
topped with pork. Bahama Breeze elevates the slider with their Wood-Grilled Chorizo
Sliders with ballpark mustard and Manchego cheese. P.F. Changʼs offers three
Dumplings for $3.25 with choices like Bacon and Egg Siu Mai, Pork and Sticky Rice
Siu Mai, and Ground Pork and Vegetables. Their other bar options include Flaming
Red Wontons made with pork in a spicy garlic and sesame soy sauce with scallions (6
for $5.00), Red-Cooked Pork Asian Street Tacos (2 for $4.95) and Marinated Pork and
Veggie Egg Rolls (2 for $4.00). This trend towards less expensive small plates started
at independent restaurants several years ago, but today, almost every chain with a bar
is selling food to those who donʼt come to sit in the dining room.
5. Pork Amps Up Flavor: Quality and flavor strongly influence foodʼs value. Part of porkʼs
extraordinary growth comes from chefs and operators using pork to make everything –
from salads and burgers to fries and desserts – taste better. Bacon is the go-to
ingredient for enhancing flavor, whether on a QSR burger or an entrée salad like
Cracker Barrelʼs Roasted Turkey and Cranberry Salad with sliced bacon. Sonic is
promoting their Premium Hot Dogs, and one of the most successful is topped with
bacon and blue cheese. Longman & Eagleʼs menu in Chicago features bacon in their
Sweet Corn Risotto, paired with their
Porchetta, and as an accompaniment
totheir seared Hudson Valley Duck
Testicles with pickled cherries and
mushroom puree. KFC features a
Cheesy Bacon Bowl, currently promoted
with a commercial that claims, “Everything
is Better with Bacon.” KFC is right – bacon
is so omnipresent, restaurants are even
using it in desserts, like doughnuts,
cookies, fudge, ice cream and chocolate
bars.
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Pork is a major player in the meat-on-meat trend as well. It pairs perfectly with a
variety of other proteins. Doc Crowʼs in Louisville offers the Bubba Burger, a halfpound burger patty topped with pulled pork, beef brisket, fried green tomato, onion
rings, fried egg and coleslaw. Red Robin menued their Oktoberfest Burger, a burger
patty with Swiss cheese, beer-mustard sautéed onions, lettuce and Black Forest ham.
And Hop Leaf in Chicago is one of many restaurants that menus pork-on-pork in their
Bone-in Black Earth Farms Pork Chop, paired with housemade pancetta, sautéed
Brussels sprouts, hen-of-the-woods mushrooms, salsify-honeycrisp apple purée,
spaetzle, and pork jus.
Consumers today arenʼt necessarily looking for the cheapest option – theyʼre looking for the
best value. That means higher quality, great flavor and a good buy. It means being wowed,
entertained, catered to, and fulfilled. And often, it means featuring pork. Value is the new
driving force in restaurants across the country, and pork is so valuable itʼs unbeatable.
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Golden Corral
For almost forty years, Golden Corral has served up
great flavor and even better value to their customers.
The first Golden Corral opened in 1973 in Fayetteville,
North Carolina, with a mission to provide “real,
homemade fresh food” at great prices. Now with over
480 locations across the country, Golden Corral is
Americaʼs favorite buffet and grill. And pork is an integral
part of the menu, with entrées like Southern Style
Boneless Pork Chops, Mandarin Orange Pork and
Boneless BBQ Pork Ribs, plus a slew of breakfast options and bacon dressing at the salad
bar. Golden Corral knows the value pork provides.
We caught up with Golden Corral to talk All-You-Can-Eat Ribs and the benefits of pork at the
buffet.
NPB: Tell us about your restaurant.
Golden Corral: Founded in 1973, privately held Golden Corral Corp. is headquartered in
Raleigh, N.C. Golden Corral currently has 485 restaurants in 41 states. Golden Corral Corp.
and franchised restaurants employ about 45,000 co-workers. The companyʼs vision is to be
the leader in the family restaurant segment by making pleasurable dining affordable for every
guest, at every restaurant, every day. You can find more information on Golden Corral at
www.goldencorral.com.
NPB: How do you make pleasurable dining affordable for every guest, at every restaurant
every day?
Golden Corral: Our motto is, “At Golden Corral, weʼre constantly looking to innovate and to
enhance the buffet dining experience for our guests. Weʼre never content with what we did
yesterday. Weʼre still Americaʼs favorite, family-friendly buffet. Weʼre always striving to
improve.”
Along with adding new and innovative products, Golden Corral restaurants offer our guestsʼ
favorites such as pot roast, fried chicken, mashed potatoes, and steamed vegetables
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everyday along with the cooked-to-order steak on the dinner buffet. Additionally, a
Greenhouse fresh salad bar and the popular Brass Bell Bakery and Dessert Café
complement and complete the dining experience.
Besides our lunch and dinner buffets (which will feature more than 140 hot and cold food
items), Golden Corral restaurants serve a Sunrise Breakfast Buffet on Saturdays and
Sundays including made to order omelets, waffles, scrambled eggs, bacon, hash browns,
pancakes, French toast, and homemade biscuits.
NPB: You offer several pork dishes
in your buffet. How do your
customers react to your variety of
pork options?
Golden Corral: Golden Corral
guests love the variety of pork
options available at every Golden
Corral restaurant. We also feature
regional BBQ products plus grilled,
sliced, shredded, and slow roasted
pork. From our bacon to our everpopular pork roast our guests enjoy
our pork offerings.
NPB: How does pork provide value to your operation?
Golden Corral: Pork is a tremendous value. We purchase the raw commodity then cut and
cook the pork products in developing multiple recipes for our restaurants. Pork is also used to
add flavor, i.e. as seasoning enhancing our vegetables such as green beans, cabbage, etc.
NPB: How do you utilize different fresh pork cuts on your buffet?
Golden Corral: Typically our guests like any pork product that can be slow cooked like pulled
pork, pork roast, fresh off the grill pork chops and pork steaks. Flame grilled ribs, baby back
ribs, and boneless ribs are always a favorite.
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NPB: What pork dishes perform best with your patrons?
Golden Corral: For the past two summers, Golden Corral restaurantsʼ summer promotion
featured Endless Baby Back Ribs, along with pork spare ribs brushed with BBQ sauce, and
pork split ribs brushed with Sweet and Spicy Habanero Glaze, boneless BBQ pork ribs.
Always a crowd pleaser and guest favorite, tender
slow cooked, fall of the bone ribs bring our guests
back time and time again.
NPB: You partnered with The National Pork Board
for the Endless Baby Back Ribs limited time offer.
How did partnering with the National Pork Board for
this LTO benefit your operation?
Golden Corral: Golden Corral and the National Pork
Board have been strategic partners for a number of
years working together to promote pork. The
marketing funds provided by the National Pork Board
help offset costs for testing new and innovative pork
products.
NPB: What efforts have your put into marketing pork dishes?
Golden Corral: With every promotion, Golden Corral marketing provides a point of purchase
printed material kit for all restaurants to introduce the new products and entice our guests
with mouth-watering photography of the new products.
NPB: You use bacon across your buffet, including breakfast, dinner entrée ingredients and
side options. Give us some examples of how itʼs used.
Golden Corral: Golden Corral guests love bacon, and they love the abundance and variety of
the product. Some of the items in our restaurants include bacon cheese potatoes, smokey
cheese bake with bacon bits added and the ever-popular bacon wrapped sirloin. Of course,
breakfast would not be breakfast without slices of freshly cooked, crisp bacon, pork sausage
patties and pork sausage links.
NPB: You promise “real homemade fresh food.” How do you provide quality food to your
diners and still keep costs low?
Golden Corral: Golden Corral focuses on quality. We buy high quality raw commodity
products and cook everything in house. We donʼt buy prepared foods. We are constantly
striving to identify and test new cuts of pork.
NPB: Tell us about Golden Corralʼs commitment to showing appreciation to American
Veterans.
Golden Corral: Golden Corral restaurants nationwide have long been strong supporters of
the U.S. Military and the Disabled American Veterans (DAV). Golden Corral celebrated its
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10th annual Military Appreciation Monday in 2010 serving over 375,000 free ʻthank youʼ
meals. Golden Corral, its guests and the DAV raised more than $1,000,000 for the Disabled
American Veterans state and local chapters in 2010 as part of its annual “Military
Appreciation Monday" initiative.
To date, Golden Corral restaurants have served over 2.8 million free ʻthank youʼ meals and
donated over $5.1 million to the Disabled American Veterans organization.
The 2011 Military Appreciation Monday dinner will be held on November 14, for any person
who has served, or is serving, in the United Stated military.
Golden Corralʼs newest initiative to support the military is Camp Corral, a free summer camp
experience for children of wounded, disabled or fallen military service members. A pilot camp
was held in 2011 in Ellerbe, NC where over 300 children attended a “week of a lifetime.”
Golden Corral partnered with the 4-H Youth Development Group for the pilot camp.
In the summer of 2012, Camp Corral will expand into 8-10 established, accredited 4-H camps
to offer a free “week of a lifetime” to 2,000 children of wounded, disabled or fallen military
service members. More information and applications will be available January 1, 2012 at
www.campcorral.org.
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Chef Chad Colby
Chef Chad Colby knows exactly how the sausage is made. As
Chef de Cuisine for Mario Batali and Nancy Silvertonʼs Scuola
di Pizza and Mozza 2 Go in Los Angeles, Colby is tasked with
creating delicious, innovative Italian dishes, including
homemade sausage and artisanal salumi. A firm believer in
whole-hog cooking, Colby understands the mix of value and
profitability that it offers. At Scuola di Pizza, he teaches
classes on hog butchery and hosts weekly dinners that
showcase the full bounty of the pig.
We caught up with Chad to talk about competing at Cochon
555, cooking for the James Beard Foundation, and how to use
every part of the pig.
NPB: What is your earliest food memory? What made you decide to become a chef?
Chef: My grandfatherʼs Greek cooking from his backyard. I decided to be a chef after a knee
injury in high school led to staying at home watching the food network.
NPB: Tell us about your restaurant.
Chef: I run Mozza Scuola which is a demonstration kitchen used for family style dinners as
well as cooking classes.
NPB: What is your professional background, and how did you end up with Mozza Restaurant
Group?
Chef: Before Mozza I worked at Campanile and AOC, before working my way through Italy. I
had worked with Nancy Silverton at Campanile before rejoining her team for the opening of
Osteria Mozza.
NPB: Why do you love to cook with pork? Whatʼs your favorite pork dish on your menu right
now?
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Chef: Pork is a beautiful product to work with because of its versatility. Right now my favorite
item on the menu is my dry cured salumi.
NPB: You use a variety of pork across your menu,
both fresh and cured. Is pork a profitable protein for
your business?
Chef: Pork is the most profitable protein for us.
NPB: How does pork add value to the business?
Chef: Pork adds value by providing a wide range of
tasty, substantial dishes to my menu.
NPB: How do your customers respond to pork on the menu? Do your pork dishes perform
well?
Chef: Absolutely, I go through one three hundred pound pig every two weeks.
NPB: You recently participated in a “whole hog dinner” as part of the James Beard
Foundation's celebrity chef tour, you won LAʼs Cochon 555 competition in May, and
competed at the Grand Cochon event at the Food & Wine Classic in Aspen. What were these
experiences like? What have they taught you?
Chef: These past events have taught me that there is a common thread between chefs who
consistently source whole animals. They have a passion and devotion to the craft of good
cooking; utilizing a whole animal requires more work, skill, and creativity than sourcing
individual parts.
NPB: Why do you think using the whole hog
is important to your restaurant and
business?
Chef: Because it sparks peopleʼs interest, it
is more profitable than select cuts, and meat
tastes better when it has never been sealed
in a bag.
NPB: What are some value cuts that are
traditionally overlooked?
Chef: Scrap meat and fat make beautiful
pates and terrines.
NPB: What are your secrets to using every part of the animal?
Chef: Charcuterie is a must, plus, a focused attempt to create pork dishes from the same
animal that have different flavors and textures. It means that a table can order three or more
pork dishes without having a muted experience.
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NPB: You host weekly family-style dinners at Mozza's Scuola Di Pizza and on Saturday
nights itʼs a ʻWhole Hogʼ dinner. Tell us about how these dinners came about, why you feel
itʼs important to bring people together for a meal and what amazing pork creations you serve.
Chef: I have always wanted to prepare and present whole animal meals. I was able to set up
a great supply of heritage breed pork through Patrick Martins from Heritage Foods USA. The
concept of the meal is one animal, one meal, featuring multiple courses and multiple
techniques, and it is so popular that we have served these meals every Saturday at Mozza
Scuola for over a year.
NPB: You teach pig butchery classes every few weeks – tell us about the classes.
Chef: I want the butchery classes to be visually striking, where people come in and they
recognize an animal from a farm and, by the time I am done, they get to see the cuts of meat
that they buy from a market. It is a great journey to take people through and while it is not the
easiest sell, it does spark the most excitement for guests than any other class.
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Featured Chef Recipe
SPALLA ARROSTITA
Ingredients
Pork
1 7.5 POUND PORK BUTT, FAT CAP ATTACHED
2 1/2 TBL salt
1/4 cup coarse black pepper
Salsa Verde
4 cups parsley , fresh chopped
2 cups oregano, fresh chopped
8 cloves garlic
2 cups extra virgin olive oil
1/2 cup sherry vinegar
pinch chili flake
Salt and pepper , to taste
Chicory Salad
Mixed salad greens, frisee, radicchio and dandelion greens
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Mustard Vinaigrette
1 TBL whole grain mustard
1 TBL Dijon-style mustard
4 lemons, juiced
1 cup extra virgin olive oil
Salt and pepper, to taste
Preparation
Cooking Directions
Pork Preparation:
1. Season with salt and pepper.
2. Roast at 200ºF approximately 9hrs until 195º internal temp
Salsa Verde Preparation:
1. Blend all ingredients.
Mustard Vinaigrette Preparation:
1. Mix well together.
Serving Suggestions
Shred and serve with salsa verde and chicory salad
Serves 10
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Featured Value Cuts Recipe
PORK PICADILLO CUBANO
Ingredients
2 pounds ground pork butt, or combination butt and loin
2-3 oz olive oil
1 1/2 large onions, 1/4" julienne
6-10 cloves garlic , (more if you like!), finely chopped
3 TBL Mexican oregano, dry
2 cups tomato sauce, or crushed tomatoes (more if pork seems dry)
1 TBL white vinegar, or rice vinegar (optional)
To taste kosher salt
8 grinds black pepper
As needed eggs
As needed green olives, or black olives, roughly chopped
As needed capers
As needed golden raisins
As needed bananas, sliced
3 cups white rice, prepared
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Preparation
Cooking Directions
Directions
1. In large, fairly deep frying pan on medium high heat add olive oil
2. When oil is hot, add onion and cook until onions are just short of browning, stir as
needed
3. Add garlic and sweat along with onions. (If you need more garlic, you can use garlic
powder -- which most Cuban home cooks will do to begin with -- as it will blend nicely
with the liquid, but be judicious with it.)
4. Add 1 TBL of oregano, crushing it between your fingers to release the oils
5. Stir until all ingredients are well combined
6. Add pork and brown. As the meat browns, chop it into small pieces
7. Once all the meat is browned, add tomato sauce/crushed tomatoes and stir to combine
to coat all the pork
8. Add second TBL of oregano and stir
9. Taste and add salt as needed
10. Let the mixture cook at medium heat so that the flavors combine and liquid reduces,
approximately 10 minutes. Stir once or twice
11. Taste to check for salt. The flavor should be somewhat smooth, but there should be a
little acid coming through. If there is not enough acid, add a little of the vinegar
12. When satisfied with flavor, cover and cook on low flame for at least 10 minutes
13. The mixture should be well-combined, but not dry and the tomato should be prominent
in the pan
14. Check the flavor and add the last TBL of oregano (or not if you like what you've got)
and just fold it in
15. Add about 8 grinds of black pepper
16. Adjust salt level
Accompaniments
1. Place raisins, capers and olives in little bowls or dishes on the side as toppings
2. Gently fry the eggs IN OIL, NOT BUTTER just before you serve the meal
Serving Suggestions
Serve:
1.
2.
3.
4.
5.
Traditionally this is served family style.
Put the rice in one bowl, the pork in another
The bananas should go on a plate
The eggs should go on a plate
If you want to serve individually, it's ideal to use a shallow bowl. Place a spoonful of
rice to form a bed for the por. Put an amount of meat at least equal to the rice on top of
the rice. Then it's time to customize
6. Each person should add their own toppings or you can make each plate to order
7. This dish plays very well the second day, but don't combine the ingredients if you're
keeping overnight
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Featured Value Cuts Recipe
SOUTHWESTERN HONEY
GLAZED HAM WITH SANTA
FE SWEET CORN PUDDING
AND JALAPENO SPICED
PEACHES
Ingredients
1 EACH 5 POUND HONEY GLAZED HAM, SPIRAL CUT
Sante Fe Sweet Corn Pudding
2 oz wt butter
1 cup white onion, small dice
1 each red pepper, small diced
1/2 cup poblano pepper, small diced
1 teaspoon garlic , minced
1/2 CUP HAM, COOKED, SMALL DICED
1 1/2 cups whole milk
3 cups yellow corn meal
1 1/2 teaspoons salt
3 each eggs
1 1/2 cups whole milk
1 cup Cheddar cheese, grated
1 cup creamed corn
1 cup whole corn kernels
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Jalapeno Spiced Peach Glaze
3 cups yellow cling peaches
2 1/2 cups peach juice
3 oz wt red jalapenos, medium dice
3 TBL sugar, granulated
1/4 teaspoon salt
1 1/2 TBL rice wine vinegar
Preparation
Cooking Directions
Ham:
Warm ham in oven according to manufacturerʼs directions. Note: If not using spiral cut ham,
you can substitute grilled ham steak or hand sliced boneless ham.
For Santa Fe Sweet Corn Pudding:
1.
2.
3.
4.
5.
6.
Preheat oven to 350 degrees Fahrenheit
In heavy saucepot on medium heat
Add butter, onions and cook for 5 minutes
Add red pepper, Poblano pepper, garlic and ham. Cook five more minutes
Over medium heat, Add ½-cup of milk to the pot. Stir until dissolved
Add cornmeal and salt. Mix well with wooden spoon and keep stirring mixture
constantly until it thickens
7. In large bowl, slightly beat three eggs with 1½ cups milk and fold in cheddar cheese,
cream corn and corn kernels
8. Pour liquid mixture over cornmeal mixture and stir well until all the liquid is
incorporated
9. Place mixture into half size hotel pan
10. Place in oven & cook for approximately 1 hour and 15 minutes until top is crisp and the
middle is cooked and soft
Jalapeno Spiced Peach Glaze:
1. Open large can of cling peaches. Remove 2 ½ cups of peach juice
2. Dice peaches
3. Place juice in pot with jalapenos, sugar, salt, rice vinegar. Bring to boil and reduce to ¾
cup
4. Add diced peaches. Remove from fire and serve
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Featured Value Cuts Recipe
EASTERN MARYLAND PORK
SCRAPPLE
Ingredients
5 POUNDS PORK TRIMMINGS
1 FRESH PORK TONGUE
1 FRESH PORK HEART
1 FRESH PORK LIVER
1 WHOLE PORK HOCK, AND FOOT
4 medium yellow onions, peeled and chopped
2 cups yellow cornmeal flour
2 cups yellow cornmeal, coarse ground
2/3 cup buckwheat flour
1 teaspoon cayenne pepper
2 teaspoons rubbed sage, or 12 fresh sage leaves
3 TBL salt
1 teaspoon white pepper
3 TBL black pepper, ground
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Preparation
Cooking Directions
1. Cut pork trimmings, tongue, heart and liver into 2-inch chunks
2. Place the pork chunks, hock and foot, sage and cayenne in a stockpot and cover with
water
3. Simmer for about 2 to 3 hours or until meat falls apart
4. Drain, cool and reserve broth
5. When the meat is cool, pull all of the meat from the hock and foot and add it to the
cooked pork chunks
6. Run all of the meat and the onions once through a meat grinder fitted with a medium
die
7. Measure out 3-4 quarts of broth and return to pot and bring to a simmer
8. Add the ground meat, cornmeal flour, cornmeal, buckwheat flour, salt, white and black
pepper Stir constantly until thick and smooth, about 20 to 30 minutes
9. Run mixture through the meat grinder again, pouring the mixture into loaf pans and
refrigerate until completely chilled and set. Un-mold the scrapple.
10. Slice and fry on medium low heat until golden brown and crisp on both sides
11. Makes about four 2 lb. loaves
Serving Suggestions
This is my recipe for traditional Eastern Maryland pork scrapple. My family and I raise
Tamworth and Gloucestershire Old Spot cross breed pigs on our farm in Price, Maryland. We
make this scrapple in large batches when we butcher our pigs each winter.
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Pork as a Value
Todayʼs economy is driving the hunt for value, and operators across the country are exploring
ways to deliver great flavor with big profits. When looking for the biggest bang for your buck,
pork is unbeatable. Quick service and fine dining establishments alike are menuing pork in
delicious and profitable ways, from breakfast sandwiches to pasta dinners. Check out our
menuing report to see whoʼs bringing home the bacon.
Chains Please Customers With New Pork Offerings
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McDonaldʼs popular LTO, the McRib, is back for a limited time! The barbecue-sauceslathered pork sandwich is showing up in McDonald's restaurants nationwide. (14,027
units, HQ in Oak Brook, Illinois)
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Cracker Barrel launched their LTO “Taste The Flavors Of Fall” menu that includes
several pork items (597 units, HQ in Lebanon, Tennessee):
o Country Meat & Biscuits, with country ham or sausage patties
o Roasted Turkey & Cranberry Salad with sliced bacon
Olive Garden is featuring a new Stuffed Rigatoni with Sausage: rigatoni pasta filled
with five Italian cheeses tossed with grilled Italian sausage in a tomato alfredo sauce.
(730 units, HQ in Orlando, Florida)
Togoʼs Sandwiches launched a limited-time BBQ Pulled Pork sandwich. They are also
featuring a new Italian Chopped Salad made with Black Forest Ham and salami. (242
units, HQ in San Jose, California)
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Bahama Breeze introduced several innovative pork menu items (25 units, HQ in
Orlando, Florida):
o Ham ʻn Cheese Croquettes: crunchy on the outside, melted cheese, ham and
potatoes inside with mustard aioli dipping sauce, black bean roasted corn and
fresh tomato salsa on the side
o Mojo-Marinated Pork and Sweet Plantains: shreds of tender, slow-roasted pork
over sweet plantains with a side of black bean roasted corn and fresh tomato
salsa, served with a slightly smokey guava barbecue sauce
o Wood-Grilled Chorizo Sliders: wood-grilled Chorizo served on toasted brioche
buns with caramelized onions, ballpark mustard and melted Manchego cheese
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KFC rolled out Cheesy Bacon Bowls for a limited time. They feature mashed potatoes,
sweet kernel corn and bite-sized pieces of crispy Popcorn Chicken; all drizzled with
gravy and topped with a shredded three-cheese blend and bacon pieces. Cheesy
Bacon Bowls are available for $3.99. (5,055 units, HQ in Louisville, Kentucky)
Jack in the Box rolled out two new Western-themed sandwiches: the Outlaw Burger
and Outlaw Spicy Chicken Sandwich feature a beef patty or a spicy crispy chicken filet
topped with bourbon barbecue sauce, lettuce, tomato, hickory-smoked bacon,
American cheese and onion rings on a sesame-seed bun. (2,206 units, HQ in San
Diego, California)
Which Wich Superior Sandwiches launched a Bacon, Beef ʻN Bleu sandwich. They are
also promoting the chainʼs additional offerings featuring bacon, including the Turkey
Bacon ʻN Swiss Bowl, TBR (Turkey, Bacon and Ranch) sandwich and the Triple
Cheese ʻN Bacon sandwich. (124 units, HQ in Dallas, Texas)
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Longhorn Steakhouse now features a tender 7 oz. Floʼs Filet stuffed with aged white
cheddar and hickory-smoked bacon, served over a savory brown herb sauce. (340
units, HQ in Atlanta, Georgia)
Pita Pit rolled out a new BBQ Pulled Pork Pita. (184 units, HQ in Coeur d'Alene, Idaho)
Mellow Mushroom rolled out a Ham Orchard Hoagie, made with thinly sliced ham,
apples, Montamore cheese, honey mustard and arugula. (106 units, HQ in Atlanta,
Georgia)
Perkins Restaurants are now
featuring their Biscuit Bakes,
available all day. This includes the
Mighty Spinach, B & T Bake, which
is a flaky biscuit crust filled with fluffy
eggs, fresh spinach combined with
smoked bacon, diced tomatoes and
Parmesan cheese, topped with rich
hollandaise sauce and sprinkled with
Parmesan cheese. (463 units, HQ in
Memphis, Tennessee)
Start The Day With Breakfast, Value And Pork
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In October, Starbucks featured “any Starbucks breakfast sandwich” for “just $2.00”
with the purchase of any beverage. Their breakfast sandwiches include (11,158 units,
HQ in Seattle, Washington):
o Bacon & Gouda Artisan Breakfast Sandwich
o Ham & Cheddar Artisan Sandwich
o Sausage & Cheddar Classic Breakfast
Sandwich
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Hardeeʼs rolled out a value-priced Hardee Breakfast Platter. Priced at $2.99, the platter
features a buttermilk biscuit, a bowl of sausage gravy; one scrambled or folded egg,
two strips of bacon and a pile of hash rounds. (1,689 units, HQ in St. Louis, Missouri)
Subway launched a new $3 Flatbread Breakfast Combo, which includes a 6-inch
flatbread sandwich made with black forest ham, egg and cheese or bacon, egg and
cheese. The sandwich comes with a 16 oz. coffee. (23,850 units, HQ in Milford,
Connecticut)
Dennyʼs is featuring a “Letʼs Get Cheesy” Menu, which features the Cheesy Breakfast
Sampler—featuring a Cheddar smoked sausage, two eggs scrambled with Cheddar
cheese, hash browns topped with melted shredded Cheddar and choice of bread.
(1,571 units, HQ in Spartanburg, South Carolina)
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White Castle is featuring “2 Bacon Breakfast Sliders for
$2.” They are made with fresh eggs, cheese and
hickory smoked bacon. (416 units, HQ in Columbus,
Ohio)
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Wendyʼs offers several pork friendly items on their Everyday Breakfast Value Menu
(5,883 units, HQ in Dublin, OH):
o Sausage & Egg Burrito
o Sausage & Cheese Muffin
o Sausage Biscuit
Bacon Is A Must-Have On Top QSR Dollar Menu Cheeseburgers
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Jack in the Box offers their Jr. Bacon Cheeseburger for $1.00. (2,206 units, HQ in San
Diego, California)
Wendyʼs features their Jr. Bacon Cheeseburger with American cheese and
Applewood-smoked Bacon for 99 cents, and their Double Jr. Bacon Cheeseburger for
just $1.89. (5,883 units, HQ in Dublin, Ohio)
Casual Dining Happy Hour Menus Increase Happiness With Pork
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Applebeeʼs is running a promotion for ½ price Late Night Appetizers. They feature
several pork appetizers, including Wonton Pork Tacos and a Chicken Quesadilla
Grande, made with Chipotle chicken, melted cheese and crisp bacon inside large flour
tortillas. (1,862 units, HQ in Lenexa, Kansas)
Rock Bottomʼs Happy Hour $5 Deals include BBQ pork sliders. (36 units, HQ in
Louisville, Colorado)
Claim Jumperʼs Happy Hour Menu features several pork items on their $3 Menu (37
units, HQ in Houston, Texas):
o Mini Pepperoni Pizza
o Pulled Pork Street Tacos
o Pulled Pork Sliders
Casual Dining Value Meal Specials Celebrate Pork
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Each of Chiliʼs Lunch Combos features a pork-friendly sandwich (1,295 units, HQ in
Dallas, Texas):
o $6 Combo features both the Southwestern BLT with bacon and the Grilled Ham
& Swiss
o $7 Combo features the Bacon Ranch Chicken Quesadilla
o $8 Combo highlights the California Club Toasted Sandwich made with ham,
Applewood smoked bacon, turkey, avocado, Swiss, tomatoes, onions, lettuce
and seasoned mayo on wheat Texas toast
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Chiliʼs $20 Dinner For Two program features several pork items (1,295 units, HQ in
Dallas, Texas):
o Half Rack Baby Back Ribs
o Bacon Ranch Chicken
Quesadillas
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Beef ʻOʼ Bradyʼs Lunch Combo menu recently added a Turkey Bacon Brioche. (219
units, HQ in Tampa, Florida)
For customers with a smaller appetite, BJʼs Restaurant & Brewhouse offers a “Snacks
and Small Bites” menu that features Gourmet Mac & Cheese, made with a delicious
and creamy blend of rotelle pasta with three cheeses, chipotle and a hint of garlic. It is
then topped with seasoned breadcrumbs and bacon and oven-baked for a golden
brown finish. (102 units, HQ in Huntington Beach, California)
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Family Dining Chains Offer Pork Value Programs
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IHOP now features Take Two Combos, where consumers get to choose two of their
favorite items to make a meal. Included on the product list is a new Loaded Potato and
Bacon soup and a half double BLT sandwich. (1,476 units, HQ in Glendale, California)
This past August, Bob Evans introduced a value program called “Farmhouse Deals”
that features items for $6 each, plus 99-cent add-ons. Included in the items for $6 are
(569 units, HQ in Columbus, Ohio):
o Sausage Gravy Breakfast: A bowl of sausage gravy with two biscuits and hash
browns or home fries
o Homemade Meat Loaf: made with a blend of Bob Evans sausage and angus,
over a bed of mashed potatoes
o Spinach, Bacon and Tomato Biscuit Bowl
o Spaghetti with Meat Sauce: meat sauce is made from Bob Evans Signature
Italian Sausage
o Two Eggs, Sausage or Bacon and Two Biscuits
Friendlyʼs features a High 5 Menu with Favorite Items For $5.00, that includes their
Loaded Waffle Fries, which are topped with melted Cheddar cheese sauce, bacon and
sour cream. (492 units, HQ in Wilbraham, Massachusetts)
Bakers Square features a Pick 2 Pie Shop Special for $6.49, with a half a sandwich
and a side. The sandwiches include pork friendly favorites, such as Bacon Lovers BLT
and Ham & Swiss. (45 units, HQ in Denver, Colorado)
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Pizza Chains Feature Pork With Special Low-Price Deals
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Papa Johnʼs is currently featuring a new Classic Sausage & Peppers pizza for $11,
made with mild Italian sausage, onions, red and green peppers and a blend of three
cheeses. (2,871 units, HQ in Louisville, Kentucky)
Pizza Hut is currently featuring a LTO deal for any pizza, any size, any toppings for
$10. Pork toppings include ham, sausage, bacon and pepperoni. (7,542 units, HQ in
Dallas, Texas)
Dominoʼs Artisan pizzas are only $7.99 each, and feature two pork-friendly pizzas
(4,929 units, HQ in Ann Arbor, Michigan):
o Italian Sausage & Pepper Trio
o Tuscan Salami & Roasted
Vegetables
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