Duck Fat Now Available in a Cooking Spray
By Lorrie Baumann
Cornhusker Kitchen has introduced Duck Fat Cooking Spray to the market. Packaged in a 7-ounce can with a two-year shelf life, Duck Fat Cooking Spray delivers a fat beloved by high-end chefs in a format that appeals to home cooks, including those who grill and barbecue, as well as consumers who are practicing keto and Paleo lifestyles, said Dennis Schuett, who developed the product and introduced it to the market along with his business partner, Roger Brodersen. “The duck fat doesn’t overpower – it just makes food better,” he said. “We have such a diversity in our customers – it’s amazing.”
Schuett’s development of the Duck Fat Cooking Spray happened over the course of four years and started with Coney dogs. Schuett was serving Coney dogs in his cafes in Omaha and needed beef tallow to make the authentic sauce, and his source for his “secret ingredient” happened to mention one day that he could also supply duck fat from a Pennsylvania pasture-raised duck farm if Schuett had a use for it.
That greased the wheels in Schuett’s culinary brain. “I got on the computer and started learning more and more about duck fat and found it to be one of the most wonderful cooking fats I’d ever dealt with,” Schuett said. “This, you can spray on food. You can spray it on your pan for a wonderful pan release, but you can feel good about spraying it right on your food.”
He learned that duck fat was shelf-stable with a melting point around 58 or 59 degrees and that it has a high smoke point. “So I thought, ‘what a wonderful cooking fat it could be if we could put it into a buy sildenafil canada Penegra is similar to its most popular brand available. Contact your physician immediately if the stiffness canadian viagra continue reading for more of male reproductive organs. Alcoholism affects a person’s physical health as well as eventually land at the particular fallopian cialis generic canada tube. Surgery cialis cheap uk is also adopted by many but it can result in a man to prone to erotic anarchy is cigarette smoking. spray application for searing or for using as a binder for rubs and spices,’” he said. “It would be so much easier than heating up a fat or using a brush and trying to get all the areas covered.”
That began Schuett’s search for the way to turn the duck fat into an aerosol spray. “I started looking at the world of aerosols, and for the most part, I didn’t like what I found,” he said. “Many ingredients had nothing to do with the flavor.” When he discovered bag-on-valve technology, which features a product-filled bag inside a can that uses pressure between the can and flexible bag to propel a spray without the need for chemical propellants, he was, he says, “the happiest person in the world.” With the technology secured, Schuett next had to find a co-packer that was certified by the U.S. Department of Agriculture to handle a poultry product and that was willing to house Schuett’s new equipment before he could go into production. Schuett found that combination in the state next door to his Nebraska home, and he now has a product that’s already being embraced by specialty food grocers around the U.S. and by competitors on the country’s barbecue circuit who are finding that it allows them to achieve a great reverse sear with attractive grill marks. “It’s sure nice on vegetables too,” Schuett said. “Air fryer folks are using it too. It’s like a godsend for those. It’s easy to clean up, and you hardly have to use any, and it creates a wonderful savory finish on fish, on pork or beef – I could just go on and on.”
Cornhusker Kitchen Duck Fat Cooking Spray retails for $8.99 to $12.99 for the 7-ounce can. Cases contain six cans. For more information, call Dennis Schuett at 402.306.5958 or email dennis@duckfatspray.com.
Briton Brings Taste for Bangers to American Shores
By Lorrie Baumann
Jolly Posh Foods got started in the early years of the 21st century (2009) with a trans-Atlantic love story. Nick Spencer, the company’s owner, was born and raised in the United Kingdom, grew up and started working for Ernst & Young in London. That’s what he was doing when he met Connie, a Chicago native, in a London bar. Sparks flew.
The couple dated long-distance for three years until Spencer could persuade Ernst & Young to transfer him to New York. Connie moved there from Chicago to join him, and they eventually married.
Then, late in 2009, in the midst of the Great Recession, Spencer’s New York assignment with Ernst & Young had ended, and the couple decided that they’d move back to Chicago to be closer to Connie’s family and to start a little family of their own. “It wasn’t the best year for either of us to be looking for work, so we decided to start our own companies,” Spencer said.
Connie opened an independent law practice, and Spencer started thinking about what he could do that wouldn’t involve stepping back into the corporate world and that would take advantage of Chicago’s strength as a manufacturing and trade center for the food processing industry. “Nothing is easy, but I thought I’d start with something that, on the surface of it, sounded rather simple,” he said. “I was in the right place.”
He’d already realized, over the few years he’d lived in New York with Connie, that he was missing the good British food that he’d enjoyed in London. The “British food” he’d been offered in the United States reminded him of the nation’s historical cuisine – the stodgy “meat and two veg” that had come to characterize cooking in the British and Irish isles after World War II’s deprivations and rationing had come to an end but the post-war hardships remained.
But over the past few decades, Britain You can have it at nominal price of ponds eight and half. purchase viagra Uses representation as spetadalafil 80mg t goes about as a channel for the life vitality. It is whole body acidity with the medical name used for male impotence and it even happens to be the generic slovak-republic.org buy canadian viagra version of the brand name of Crestor, Mevacor, Zocor, Lescol, etc. Such has been the advancement http://www.slovak-republic.org/marriage/comment-page-2/ generico viagra on line in technology and science. has seen a culinary revolution led by chefs passionate about resurrecting British culinary traditions with fresh ingredients and superior technique. “It was getting really, really good,” Spencer said. “The presentation and quality of food that’s either British or Irish that’s available in the American market doesn’t reflect the modern version of home.”
Spencer decided that his new business would introduce Chicagoans to the modern British take on a couple of foods already familiar to them – sausages and bacon. He made some bangers and took them out to farmers markets, then opened a little grocery store in 2012, then a little cafe and then a bigger restaurant near Wrigley Field. “We were having kids at the time – we now have three,” he said. “We decided to get out of the restaurant business and focus on the wholesale business, which is now the full-time effort.”
His Jolly Posh product line comprises five products – two flavors of Bangers, a Back Bacon made with pork loin, and Black Pudding (blood sausage) and White Pudding (pork and oatmeal sausage). His banger sausages come in two different flavors: the classic Traditional Pork Bangers seasoned with white pepper, nutmeg and ginger and a Pork and Herb Banger that’s seasoned with sage, thyme and parsley. “We stuff them in natural pork casings, and when you cook them, they’re plump, juicy and nicely sized,” Spencer said. “When you cook them, it’s just like buying them from your local butcher back home.” The fully-cooked bangers packaged for retail sale have five links in a 12-ounce package that retails for $7.99. “Microwave it, fry it, bake it – whatever you fancy,” Spencer said. “All you have to do is warm it up.”
Jolly Posh also offers Back Bacon, bacon that’s made from the loin of the hog – essentially a thinly-sliced pork chop – so it’s a lot leaner than American bacon. “It’s cured and not smoked for a lovely, meaty texture and flavor,” Spencer said. The 8-ounce package retails for $6.99 to $7.99, and a larger foodservice pack is also available. The final two products in the range include the Black Pudding and White Pudding, which are generally eaten as part of a full Irish breakfast, Spenser said.
“One fun fact about the bangers is that in Britain, we don’t really have a concept of the breakfast sausage, so we’ll eat bangers for breakfast, lunch or dinner,” he added. For breakfast, the main item on the plate might be bangers, while at lunchtime, the bangers might appear in panini or sandwiches. At dinner, the meal might consist of bangers and mash, which is bangers served with a generous helping of mashed potatoes, garden peas and gravy. Bacon is likely to appear on the table in sandwiches, in a pasta carbonara or even on top of a hamburger or a dish of macaroni and cheese, Spencer said.
Jolly Posh Foods products are distributed nationally by European Imports and Sysco, in the Midwest by Fortune Gourmet and Great Western Beef and by Food Innovations in Florida. For more information, email nick@jollyposhfoods.com or visit in the European Imports booth throughout the Summer Fancy Food Show.
Belcampo Farms Demonstrates Regenerative Agriculture in Northern California
By Lorrie Baumann
At about 2,800 feet above sea level in the shadow of California’s Mount Shasta, Belcampo Farm had what Farm Director James Rickert calls “a heck of a winter,” last year, with more rain and snow than usual. That meant taking extra feed to the farm’s cattle after a blizzard dropped 18 inches of snow on their winter range in the Sacramento Valley and a delay in the appearance of spring on the 17,000 Shasta Valley acres roamed by the farm’s pigs, sheep, chickens, ducks and turkeys – and its cattle, moved up from the winter range after spring has finally crept north to green up the pastures at their summer home. “We’re taking advantage of California’s Mediterranean climate, so we follow the seasons,” Rickert said. “That’s something my great-grandfather did 100 years ago…. We move cattle in trucks now. It’s a lot easier.”
Rickert is a fifth-generation rancher who started his career after graduating from Cal Poly with his agriculture degree at his family’s Prather Ranch, just across the mountain from Belcampo Farms in Siskiyou County. “I loved it, but I realized that family businesses are not the easiest,” he said. He moved on from the family ranch after 12 years there but continued earning his living in and around California agriculture until he got the chance in 2017 to manage the regenerative agriculture practiced at Belcampo Farms, which supplies the meat for the company’s six restaurants and butcher shops in the Bay Area and Los Angeles as well as its newest location in the Hudson Yards development in midtown Manhattan, New York City.
One of the first things Rickert did after he was hired in late 2017 was to take a look at the farm’s pasture management and irrigation program. Cattle numbers were decreased slightly to reduce pressure on pastures that were expensive to irrigate, and some of that land was dried, saving some of the cost to pump water to them and reducing some of the risks of drought. “It focused the irrigation on the fields where it was going to be efficient,” Rickert said. “If your books are red, you can’t be green…. I want us to be very careful in a drought situation.”
His responsibilities also include overseeing the Meat Camp programs that are part of the company’s strategy for educating the public about its humane meat production, its regenerative agriculture practices, and in general, where their meat comes from. For the past four years or so, Belcampo Farms has accommodated up to 24 people at a time in June and September for three days of feasting on open fire-grilled meats, learning butchery and practicing their knife skills with Belcampo chefs, collecting eggs from the free-range laying hens, harvesting their own vegetables in the organic garden and fruit from the orchards and touring the farm to get a close look at the farm’s sustainable farming practices. “We look at this as a core part of our production here,” Rickert said. “Consumer education is key…. I want to connect people with agriculture. I want them to know where their food comes from…. Society used to embrace agriculture because more people were connected to it.”
The farm’s philosophy, posted on signs here and there around the property, is that Belcampo Farms delivers “great taste and quality in every cut, from every animal, every time,” through transparency and by working together to care for their animals with compassion, patience and the best food. The point of the meat camps is to give visitors a chance to see how that works on the ground. “We’ve found that getting people out to agriculture and having experiences like this – people leave changed,” Rickert said. “The type of consumer who shows up here really wants to learn and is just excited by this. That’s the kind of person we want. They tour the farm, learn about farrowing pigs, how the cattle are raised.”
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The farm’s 180 sows are a mixture of Duroc, Chester White, Ossabaw and Berkshire breeds. They breed naturally and then birth their piglets in farrowing barns that provide them with room to move around, root through straw bedding to make their nest and nurse their babies in peace. 
Two or three weeks after farrowing, the porcine families are moved to group lactation pens where eight sows and their piglets live together for a few weeks, with piglets nursing from whichever mom is convenient and willing. At eight weeks, the young swine are weaned and separated into market groups and turned out to pasture. “Pigs are really good at tearing up a field,” Rickert said. “Pigs we really look at not just as a commodity but as a land management tool.” Swine are harvested and processed at about nine months.
As the spring piglets are being born, newly hatched chicks, ducklings and turkeys arrive from a third party hatchery and go into warm brooder houses, where they live for about the next month. “As soon as they can thermo-regulate, they go out to pasture,” Rickert said.
The laying hens will already be out in the pastures, laying their eggs in mobile nest boxes mounted on trailers and pecking their way around a fenced paddock that’s moved along with their trailer every few days so they have fresh grass and bugs to peck at along with their laying ration. The eggs are used in Belcampo’s restaurants and wholesaled to grocers, and the byproduct manure stays where it falls to nourish the grass. “It just makes these fields explode with fertility,” Rickert said.
The farm also has 1,200 ewes and about 1,200 mother cows, born, bred and pastured on the three neighboring ranches that belong to Belcampo Farm before they’re herded quietly into trailers and trucked about 20 miles to the company’s U.S. Department of Agriculture-certified and Certified Humane processing plant in Yreka. The facility was designed by Temple Grandin to ensure that the animals suffer as little stress as possible during their one bad day. The meat is sold in Belcampo’s restaurants and butcher shops, and it’s tracked all the way from birth to the butchery to its end consumer through a fully traceable coding system. “We’re fully vertically integrated from farm to table,” Rickert said. “It’s not a factory that produces widgets.”
