Boar’s Head Provision Company

September 1, 2013 at 9:24 AM | Posted in Boar's Head | Leave a comment
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When I purchase Cold Cut Meats from the deli or packaged Cold Cuts I try to go with Boar’s Head Meats. Besides being the best tasting Cold Cuts, for the most part their healthier being lower in sodium, fat, and carbs. Anyway here’s a little background on Boar’s Head and a link to their web site. While there check out their recipe page, it’s loaded!

 

Boarsheadmeatslogo

 

Boar’s Head Provision Company
Boar’s Head Provision Company is a supplier of delicatessen meats and cheeses. The company was founded in 1905 in the New York City area and now distributes its products throughout the United States.

 

 

Boar’s Head Brand® began in the New York City area in 1905. Products were delivered by horse-drawn wagon to small delicatessens and Boars Head Meats“Mom and Pop” stores.

By 1933, distribution of Boar’s Head Brand products had grown. It was at that time that the founder, Frank Brunckhorst, dissatisfied with the quality of cooked hams which were available to him, decided that he would open a manufacturing plant of his own. The first plant was started in a small building in Brooklyn with only three employees.

Even back then there were thousands of delicatessens in New York City, and there were a great number of small manufacturers of delicatessen specialties. The competition among these manufacturers was keen; and as a result, very high standards were set for the quality of delicatessen products. Frank Brunckhorst set his own high standards, and he would not vary from them. Before long, Boar’s Head Brand products could be found in all of the best delicatessens, gourmet stores and fine food establishments in the New York area.

 
Our Mission
Our mission is to continue to be recognized as the leading provider of exceptional customer service and superior quality delicatessen products.
Commitment
We will continuously improve our time-honored traditional processes through the involvement of our dedicated employees.

 

 

http://boarshead.com/

Kitchen Hint of the Day!

November 6, 2012 at 10:44 AM | Posted in cooking, Food | 2 Comments
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When any type of meat or lunch meat is refrozen, the fat content may cause the food to go rancid. And this is only one reason why meats should not be frozen again after they’ve been thawed – the texture of the meat can suffer, and improper thawing can promote bacterial growth. Instead, refrigerate leftover meats; they can be stored safely for four days.

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