Porky's Pride!

Porky's Pride Slow Roasted Sauerkraut Stuffing!

From Wikipedia......

"Sauerkraut  is finely cut cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage...."

"Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 15 °C (60 °F) or below. Neither refrigeration nor pasteurization is required, although these treatments prolong storage life."

"Many health benefits have been claimed for sauerkraut:
  • It is a source of vitamins BC, and K; the fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium, and it is a very good source of dietary fiberfolateironpotassiumcopper and manganese.
  • If unpasteurized and uncooked, sauerkraut also contains live lactobacilli and beneficial microbes and is rich in enzymes. The fiber and supply of probiotics improve digestion and promote the growth of healthy bowel flora, protecting against many diseases of the digestive tract.
  • During the American Civil War, the physician John Jay Terrell (1829–1922) was able to successfully reduce the death rate from disease among prisoners of war: He attributed this to feeding his patients raw sauerkraut.
  • Sauerkraut is a time-honored folk remedy for canker sores. It is used by rinsing the mouth with sauerkraut juice for about 30 seconds several times a day, or by placing a wad of sauerkraut against the affected area for a minute or so before chewing and swallowing the kraut.
  • The October 23, 2002 issue of the Journal of Agriculture and Food Chemistry reported that Finnish researchers found the isothiocyanates produced in sauerkraut fermentation inhibit the growth of cancer cells in test tube and animal studies. A Polish study in 2010 concluded that "... induction of the key detoxifying enzymes by cabbage juices, particularly sauerkraut, may be responsible for their chemopreventive activity demonstrated by epidemiological studies and in animal models".
  • Sauerkraut is high in the antioxidants lutein and zeaxanthin, both associated with preserving ocular health."

Pretty interesting! 

Since 1982, we have been serving this favorite side dish. 

Our process involves adding secret ingredients - can't divulge them - wrapping the kraut into a bundle using cheesecloth, and stuffing it inside the pig, where it cooks for 15 to 20 hours.

Far from "sour", our finished product is actually sweet and mild. This is due to the long, slow cooking process, and the juices from the pig running through the cheesecloth.

Atop a pork sandwich, it is something you cannot get anywhere else! Delicious....Healthy...Porky's Pride!

The Pig Penner


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