Crispy Salami, Burrata, Fig and Hot Honey Toast

  • 12 slices Margherita® Salami, fried
  • 4 slices sourdough bread, artisan
  • 2 Tbsp extra virgin olive oil
  • 8 oz fresh burrata
  • 4 Tbsp hot honey
  • 4 figs, sliced
  • 1 Tbsp fresh thyme
  • 12 oz Margherita® Prosciutto, thinly sliced
  • 8 piadina, 8-inch, warmed
  • 1 lb. mascarpone
  • 3 cups arugula
  • 1 Tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • Sliced almonds, for garnish
  • 12 slices Margherita® Prosciutto
  • 3-4 lbs. Smithfield® Pork Tenderloin
  • 1/2 cup fresh flat-leaf parsley
  • 1/4 cup fresh sage leaves
  • 4 Tbsp fresh mint leaves, hand-torn
  • 6 lemons, grated
  • 1/4 cup Dijon mustard
  • 1 tsp Calabrian chile powder
  • 2 tsp black pepper
  • 2 tsp sea salt
  • 2 Tbsp extra virgin olive oil

Tenderloin

  • 2 lbs. Smithfield® Pork Tenderloin
  • 1 cup all-purpose flour
  • 3 whole eggs
  • 2 cups panko breadcrumbs
  • 1/4 cup olive oil
  • 2 Tbsp unsalted butter
  • Salt and pepper, to taste

Salad

  • 1 lemon, juiced
  • 1/4 cup extra virgin olive oil
  • 2 cups baby arugula, packed
  • 2 cups baby spinach, packed
  • 8 oz fresh peas
  • 2 radishes, thinly shaved
  • 1/3 cup sweet peas, blanched
  • 1/4 cup Parmesan cheese, shaved
  • Salt and pepper, to taste
  • 10 oz Margherita® Lay Flat Pepperoni, julienne
  • 10 oz pasta Torchio
  • 1 Tbsp butter

Topping

  • 2 oz Margherita® Lay Flat Pepperoni
  • 1 1/2 cups panko breadcrumbs
  • 4 Tbsp butter, melted
  • 1/2 cup Parmesan cheese, finely grated

Sauce

  • 5 Tbsp butter
  • 1/3 cup flour
  • 3 cups milk
  • 7 oz aged Gouda, grated
  • 5 oz mild white cheddar, grated
  • 1 1/2 tsp black pepper
  • 1 Tbsp fresh lemon juice
  • Salt, to taste
  • 2 lbs. Smithfield® Smoke’NFast® Pork Carnitas
  • 2 cups whole milk
  • 1/2 tsp salt
  • 1/2 cup stone-ground grits
  • 3 oz white cheddar cheese, grated (save some for garnish)
  • 2 Tbsp unsalted butter
  • 1 1/2 cups heavy cream
  • 1 tsp ground black pepper
  • 1 tsp olive oil
  • 1 small red onion, thinly sliced
  • 1 bunch fresh cilantro
  • 2 lbs. Smithfield® Pork Belly
  • 1 box cornbread mix
  • 1 jar red pepper jelly (save some for garnish)
  • 2 Tbsp kosher salt
  • 1 Tbsp black pepper
  • 8 oz cream cheese
  • 2 cups scallions (save some for garnish)
  • 1/2 cup canned green chiles
  • 1 cup cheddar cheese, shredded
  • 8 oz Margherita® Sandwich Size Pepperoni
  • 8 oz refrigerated crescent rolls
  • 1 tub (16 oz) spinach artichoke dip
  • 1 cup part-skim mozzarella cheese, shredded
  • 2 sprigs fresh oregano, chopped
  • 1 large egg, separated
  • 1/2 cup Margherita® Jalapeño Pepperoni
  • 4 mini bagels
  • 8 Tbsp pizza sauce
  • 1/4 cup Parmesan cheese, grated, divided
  • 3/4 cup mozzarella cheese, grated
  • Basil and parsley, finely chopped, for garnish

Carnitas

  • 4 cups Smithfield® Smoke’NFast® Carnitas
  • 2 cups guajillo red chile sauce
  • 4 cups corn tortilla chips
  • 4 large eggs
  • 2 cups cotija cheese, shredded
  • 2 cups salsa verde
  • 2 whole avocados, diced
  • 1 red onion, diced
  • 1 radish, sliced

Mexican Crema

  • 1 cup sour cream
  • 1 cup crème fraÎche
  • 1 tsp garlic purée
  • 1-2 limes, juiced
  • 1 cup queso fresco, crumbled
  • 4 cilantro sprigs (with extra chopped)
  • Salt and pepper, to taste