pork perfected

Whether it’s the marbling, rich flavor or versatility in the kitchen, Chairman’s Reserve® Pork can elevate any dish and create a wow-worthy dining experience.

Best known for pulled pork, this tender cut can be prepared in a variety of ways, such as braising, smoking, roasting, grilling or slow cooking. Pork butt can also be referred to as pork shoulder, picnic roast, Boston butt and blade roast.

This lean cut is best when brined in sugar, salt, water and herbs — making the meat exceptionally flavorful.

This versatile, classic cut is great for entertaining. Roast it low and slow to get the perfect blush of pink without overcooking, or try it cut into individual pork chops.

Lean and delicately flavored, this is among the most tender cuts of pork. The pork tenderloin is a prime candidate for quick cooking over high heat and is certified by the American Heart Association.

Roast to perfection with a savory rub or mouthwatering sauce to bring out all the juiciness of this beautiful cut.

Taken from the belly of the pig, flavorful spareribs have a higher fat content that lends itself to thick, rich sauces.

Lean, loin back ribs are fall-off-the-bone tender when baked or grilled in a flavorful spice rub.

pork offerings

We offer a wide selection of versatile pork products — all with the unwavering quality and delicious flavor you can only expect from the Chairman’s Reserve brand.

marbling & color: the key to delicious pork

Choosing well-marbled pork with deep pink color ensures the best tenderness, juiciness and flavor — except you don’t have to worry about choosing the perfect cut because we do it for you. Each product is hand-selected for ideal specifications, so all you have to do is enjoy.

marbling & color: the key to delicious pork

Choosing well-marbled pork with deep pink color ensures the best tenderness, juiciness and flavor — except you don’t have to worry about choosing the perfect cut because we do it for you. Each product is hand-selected for ideal specifications, so all you have to do is enjoy.

the skinny on pork

Through efforts in feeding and management practices, on average, several common cuts of pork have 16% less fat and 27% less saturated fat than they did 20 years ago.1

what is considered lean?

A cooked fresh meat cut with less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 mg of cholesterol per 100 grams (3 1/2 oz) and per 3 oz. serving. Use our chart to see how pork stacks up in saturated fat among other familiar foods.

key nutrients

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thawing meat

  • Keep in refrigerator until completely defrosted.
  • In a hurry? Run cool water over packaged meat until thawed.
  • Don’t let meat sit in water and never use warm water for thawing.
  • For best results, do not thaw and re-freeze any fresh meat as the quality degrades slightly each time.

when is pork done?

Pork can be cooked just like beef in the sense that it is safe to eat with a pink center. While cooking, insert a meat thermometer into the thickest part of the meat, away from any bones to find pork internal temperature. The USDA recommends cooking whole cuts of pork to 145°F, followed by a three-minute rest time. This should yield a nice pink center.

All ground pork should be cooked to 160°F with no resting time required.

Use our slider for an idea of how it will look.

Medium-Rare

145°-150°

Medium

150°-155°

Medium-Well

155°-160°

Well Done

160°

experience the quality

Is your mouth watering yet?