by Rob Gaston, March 3, 2015

We have now been featuring seasonal Indiana ingredients for a full year under our #INSeason campaign. Although there are more and more products all the time being grown in hoop houses, green houses, and hydroponic farms, we’re getting closer to those first warm season crops to come out of the Indiana soil. We can’t wait to soon be talking about the hearty greens that come up, or tasty fresh asparagus in May, and all the tasty fresh fruit available in summer.

Alas, as of today we have more snow on the ground than in a while, and are talking about the products you can get that still come from Indiana during these winter months. If you are looking for pork recipes, our friends from Indiana Pork shared this website with us. It even has selections you can enter if you are cooking a specific cut using a particular cooking method. Pretty cool!


Are you ever confused by all the names that are used for various cuts of meat? Butchers and wholesalers often use names that are different than what is on retail packaging, and within the past year some of the official names used on these cuts has changed. This site contains the old and new names to help you understand, and has nice images so you can see what the cuts look like.

Did you know that the desirable cooking methods for meat is determined by the location of that cut on the animal? Cuts that are in areas of the body that get a lot of movement and usage require tenderizing, long times with low cooking heat or braising. Check out these most popular pieces from the pig and also a diagram showing where they come from.

We hope this information helps you when buying Indiana pork and that you are inspired to cook with it. coming up, we’ll feature an Indiana pork producer. If you’ve missed past blogs this winter, go back to read up on Indiana poultry, dairy, and beef!