Posted in In the News on August 20, 2015
Congratulations to Readfield Meats for taking home the “TAMP (Texas Association of Meat Processors) 2015 Best Of Show” for our Bacon Wrapped Stuffed Pork Tenderloin and the “TAMP 2015 Reserve Grand Champion” for our Pork Pan Sausage! Come in and try these award winning products today!
Posted in New Products on May 19, 2015
Chef Paul’s Smoked Meats
Chef Paul Prudhomme grew up enjoying meats his family hand made from recipes passed down through the generations. These time-honored recipes combined the flavors and fresh ingredients of the culture from which Chef Paul was raised in. Today, Chef Paul continues those cultural traditions by making his meats the exact same way his family did at his USDA certified meat plant outside of Opelousas, Louisiana – not far from where his family home was. The real secret to his delicious meats is in the technology of cold and hot smoking!
Chef Paul created these flavorful meats to make all your recipes more appetizing. Stir in sauces, scramble in eggs, pile on pizza or bake with beans. Chef Paul’s variety of seasoning meats add flavor to any dish.
Posted in Meal Ideas on January 24, 2015
Recipe by Junnieann
“Herbed and garlic pork with a sweet Marsala wine–easy to make.”
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound boneless pork loin chops, pounded thin
3 tablespoons butter
1/4 cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 cup Marsala wine
10 mins
20 mins
30 mins
SOURCE: ALLRECIPES.COM
