The versatile and economical Boston butt

Resize text         

I am often asked questions about the Boston Butt or pork shoulder portion of the pig. They are actually the same thing. It dates back to before the American Revolution. Inexpensive cuts of pork were packed into barrels (also known as “butts”) for shipping. Boston was the largest producer of this product so it came to be known as a Boston Butt, even though it is actually a shoulder cut. Now that you know where it got its name, you may be wondering what you can do with it. First, it’s available bone-in or boneless. If you are going... View Blog Post »

Comments (1) Leave a comment 

Quest for my specialty

Resize text         

I have been passionate about food my entire life, but it wasn’t until 8 years ago that I decided to pursue it as a career and become a chef. As a chef, the number one question I get asked is “What’s your specialty?” It’s always been a difficult question for me to answer because I enjoy so many different cuisines. I assume that they want me to name a single dish that is my specialty. I’ve never been able to choose just one. Instead, I tell people that I specialize in making everything from scratch.... View Blog Post »

Comments (0) Leave a comment 

Jim Sturm - Pork
Jim Sturm - Pork | Chef Jim Sturm’s passion is cooking great food that anyone can relate to. His techniques build on the passion that goes into producing the raw ingredients he uses. With a Midwest background, Chef Jim uses his professional training from the Western Culinary Institute in Portland, and his Le Cordon Bleu Diplôme from the Academie d’Art Culinare de Paris to create culinary masterpieces that are relatable to anyone. He also operates a catering business and teaches cooking classes on the side.

Prev Next