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

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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Ask the Butcher: Favorites for Fall

On October 13,2013 In ask the butcher , autumn , salt

The fall season is upon us! The weather is getting colder and sunsets are getting earlier. The days and nights are perfect for cozying up with a hot meal and a comfy blanket!

We’ve asked the Lobel family what their favorite fall ingredients are for cooking at home.

Ask the Butcher

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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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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 to the new Lobel’s Culinary Club.

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Article: 2013-10

Pork Belly: Getting Back on the Source

Ask the Butcher: Favorites for Fall

Culinary Classic: Chinese Barbecued Pork

What to pair with roast pork this fall? Chutney!