Seaboard Triumph Foods

Our Culture

Our Culture

5 Reasons Why Old Man Winter Loves Pork

When you come in from a Northwest Iowa winter, nothing soothes the soul and warms the belly like a delicious pork roast. Or pork chops. Or anything with bacon.

And that’s why we’re here.

Pork Loin With Garlic and Rosemary

What is it about rosemary that makes us feel all warm and happy inside? This simple recipe from Epicurious has a handful of ingredients but packs a houseful of flavor, and enough servings to keep you happy for at least a few days. Take our advice, getting the fresh rosemary is worth it.

Pork Chops with Apples and Cider

You really can’t beat the pork chops-and-apples combination. Softened, sweet apples marry nicely with tender, salty pork, and the creamy cider glaze takes things to a completely different level. This recipe has an optional skosh of apple brandy, which, if you use it, will bring out those apple top notes in a clear and beautiful way.

This recipe is a little more labor intensive, but worth every peeled slice.

Loaded Baked Potato Soup (with Bacon, of course)

We love soup that sticks to your ribs and warms you up long after the bowl is empty. This loaded baked potato soup from Guy Fieri does just that. Not only does it use affordable ingredients in an efficient way, but it also combines all of our favorite winter flavors and tops them with bacon (which, if we’re honest, is our favorite flavor all year round).

Hawaiian Pulled Pork Skillet Nachos

Want a throwback recipe to a warmer time (or a much-needed vacation)? Try this slow-cooker recipe from Iowa Girl Eats. Featuring a four-pound pork butt, red onion, pineapple, and barbecue sauce, this mouth-watering recipe will have you doing the hula in no time. She makes her own gluten-free chips here, but you can also substitute for store-bought crisps to save time (and the sooner you can get this into your mouth, the better).

Chicken Cordon Bleu

Okay, chicken may get all the credit in the name of this dish, but the pork is what brings the whole thing dish together. Tyler Florence uses prosciutto in this recipe, but don’t worry, ham and bacon work just as well. The key is to pound the chicken nice and flat, so you get a plenty of salty pork for each bite.

Which one of these recipes will you try first?