The Foodservice Division of Hormel Foods has introduced a new line it calls Hormel Fire Braised Meats, including Boneless Pork Shoulder, Boneless Chicken Thigh and St. Louis Style Pork Ribs.
The fully cooked meats are flame-seared on all sides, then slow cooked for classic braised tenderness. Foodservice managers can use them to add “a new dimension to existing dishes [or as the] basis for unique menu innovations,” the company said in a news release.
"Our Hormel Fire Braised Meats have taken a preparation method that is time consuming and difficult for operators to replicate, and made it accessible to everyone," said Bill Dion, Hormel Foodservice Product Development Team Leader.
Source: Argentine Beef Packers S.A.
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