vice division of Hormel Foods, Hormel, Minn., introduced a new line of Fire Braised Meats, including Boneless Pork Shoulder, Boneless Chicken Thigh and St. Louis Style Pork Ribs.These 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,” according to Hormel.
"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," says Bill Dion, foodservice product development team leader.
