COOKING GUIDES

Cooking is a lot about trying and editing. We’ve done the leg work so you can cook with ease.

SOUPS, STEWS, & BRAISES

SOUPS

We make an array of soups from split pea, to sausage and lentil stew, to curried squash soup. They are all fully cooked and only require gentle reheating.

Heat on the stove top over medium low for 10-12 minutes or until hot. Stirring occasionally. Many of our soups welcome your interpretation. Explore in your kitchen and make our soups your own!

Vegan Soups - Cauliflower & Green Garlic, Curried Squash Soup, Carrot & Ginger Soup

STEWS & BRAISES

Many of our heat and eat favorites fall in this section. These items can be reheated over medium-low heat on the stove, stirring occasionally. They can also be reheated in their food-safe bag sous vide in a water bath until warm.

Chile Verde
Baked Beans
Paprikash
Pork & Pumpkin Curry
Pork Ragout
Beef Bourguignon

These items are great served over rice, noodles, roast potatoes, or other classic starches you love

CARNITAS

A favorite filling for tacos, burriots, or nachos but a real mess to make from scratch. So we do that part for you!

Our Carnitas are sold fully cooked ready to be crisped and served. Each pack is packed with a touch of extra fat.

To prepare cut the bag open and peel away the edges and drop the fat and carnitas into a cold cast iron pan. Turn the cast iron on to medium heat and gently break apart. Once the fat renders leave the meat for 3-5 minutes so it will caramelize and crisp.

After 8-10 minute you should have crispy, unctuous carnitas ready to top your game winning nachos or served atop beans and rice!

ROAST & LARGE CUTS

PORCHETTA PORK SHOULDER ROAST

Our porchetta style pork shoulder roast is a holiday staple in our homes.

It’s best slow cooked at 350ºF until just tender. Depending on the size of the roast you have this should take anywhere from 2-4 hours. The good news is this roast is versatile and eats well at various textures.

For a sliced roast - Cook at 400ºF for 75-85 minutes. Then rest for 15. The internal temperature should be around 155ºF.

For a pull apart roast - Cook at 325-350ºF for 3-4 hours. The internal temperature should reach about 185-195º It’s ok if it goes a little over.

Our favorite is cooking it to about 185ºF internal, and brushing it with a little vinegar for the last twenty minutes. This gives it a tacky brightly flavored exterior and unctuous interior.

PORK COUNTRY RIB ROAST

A favorite cut of the entire Contimo staff the country rib roast is special. Easy to cook and versatile it can be cooked to an internal temp of 140ºF like a pork chop or slowly cooked to a pull-apart texture at 185-200ºF. This cut is easiest to serve when you remove the ribs and slice.

On the grill: Heat your coals (or fire up the propane) to roughly 350-375. Cook indirectly for 50-75 minutes or until an internal temp of 140ºF. Rest for 10-15 minutes, and slice.

In the oven: Preheat the oven to 400F, roast for 60-70 minutes, check the temperature looking for 140ºF. Rest, slice, and serve.

In the slow cooker: Slow cook with a cup or two of stock or your favorite beer covered for 3-4 hours or until it pulls apart. Remove the bones and enjoy as pulled pork, carnitas, or taco filling.

BACON WRAPPED PORK TENDERLOIN

The bacon-wrapped tenderloin is a rare special, but always amazing. These pork tenderloins are seasoned with salt, brushed with dijon and herbs and wrapped in our own bacon.

On the stovetop: Heat a pan over medium heat. Slowly brown on all four sides (4-6 minutes per side) or until an internal temperature of 140 has been reached. Rest for 5-7 minutes. Slice and serve.

In the oven: Pre-heat oven to 400F. Brown the tenderloin over medium heat. Roast for 15-20 minutes until an internal temperature of 140 has been reached.

MARINATED CHICKEN

On the grill: Cook indirectly, skin side down for 40-45 minutes, finish directly over the coals for 4-5 minutes or until an internal temperature of 160F, rest for 5 minutes, slice and eat. For propane grills follow oven directions.

In the oven: Preheat your oven to 400F, roast for 35-40 minutes for a half chicken or 50-65 mintues for whole chicken, or until an internal temperature of 160F, rest for 5 minutes, slice and eat.

BRINED PORK CHOPS

These chops are brined, and par-cooked.

On the grill: Cook indirectly, for 4-5 minutes a side, then finish for 2 minutes over the coals to get great grill marks. The internal temperature should read 140ºF - rest for 8 minutes, then enjoy!

On the stovetop: Remove the pork chops from their wrap and pat dry with a towel. Optionally you can dust them with flour or rice flour

Heat a heavy bottomed pan over medium heat, add a fat of your choice we recommend grape seed oil, butter, or pork fat. Sear for 2-4 minutes until nicely browned on both sides. Baste or place in an 350ºF oven until an internal temperature of 140ºF is reached. rest for 8 minutes, then enjoy!

EVERYDAY EATS

BAKE AT HOME BISCUITS

Ingredients:

1 Contimo Biscuit Kit

1 ½ sticks (6oz) Unsalted Butter, cold (best if shredded with a cheese grater and tossed into the freezer for a few minutes)

2 cups Buttermilk

Procedure:

1. Preheat your oven to 450ºF and line a large baking sheet with parchment paper.

2. Move Quick! - Use a knife or cheese grater to cut the butter into small thin pieces. Immediately transfer the butter to the freezer to keep it cold.

3. Empty the entire biscuit kit into a large bowl and mix well - we highly recommend sifting.

4. Move Quick! - Add the butter and gently stir the mixture until just combined.

5. Add the buttermilk and gently stir the mixture until just combined. Be sure to scrape the sides and bottom of the bowl, but do not overwork the mixture.

6. Using a large spoon or scoop drop the biscuits onto the prepared baking sheet, spacing them at least 1” apart. No need to be precious or fancy, circular blobs work just fine.

7. Bake the biscuits for 10-15 minutes or until they are golden brown. Feel free to crack one slightly to ensure they are cooked through.

8. Remove the biscuits from the oven. Let the biscuits rest for 1 minute and transfer them to a cooling rack or platter. Do not wait too long or the biscuits will stick to the parchment.

9. Add Contimo ham, bacon, breakfast sausage, pimento cheese, or your favorite jam and eat!es here

CONTIMO BACON

We've found our bacon cooks best in the oven.

Heat oven to 400F, line a sheet with parchment paper. Bake for 10 minutes, rotate pan for even cooking, continue cooking for 5-10 minutes to desired crispness. The bacon will continue to cook for 1-2 minutes after removal from the oven.

You can also cook the bacon on the stovetop. We recommend medium-low heat and turning the bacon often. When the bacon looks 80-85% done it will finish rapidly so pay close attention.

Strain and save the fat for cooking!

HERITAGE PORK SAUSAGES

Urfa Chili, Salt & Pepper, Fennel Seed, White Sausage

Often sausages are mishandled in the cooking process and split, losing their juices, and end up on your plate dry. To avoid such catastrophes take your time and go slowly.

On the grill: Always cook sausages indirectly on the grill. Check for doneness with a gentle squeeze or a thermometer. The casings should slowly dry so you get a nice snap, and the inside should just reach 140F. Rest for five minutes and eat!

On the stovetop: Slow and steady wins the race here. Cook in a heavy bottomed pan on low-medium. They should take 10-15 minutes rotating slowly as they brown. Pull them when they reach an internal temp of 140F.

In the oven: Pre-heat your oven to 350 degrees. Cook in a heavy bottomed pan on high heat. Lightly brown each side, then transfer the pan to the oven and cook for an additional 6-8 minutes. Pull out and rest for 5 minutes and serve.

HOLIDAY SPECIALS

CORNED BEEF

On the stovetop - Layer the corned beef and liquid in a heavy bottomed pan. Cover with a lid and cook over medium heat until warmed through (approximately 15 minutes).

Or try it sous vide! -The corned beef and cooking liquid come in a food-safe bag. Bring a pot of water to 165-185ºF (a low simmer) submerge (without the bag resting on the bottom of the pan) and gently heat for 10-15 minutes.

In the oven - Layer the corned beef and liquid in a roasting pan. Cover with foil and bake at 350°F for approximately 35-45 minutes or until warmed through. Great over braised cabbage, or poached potatoes. Finish with Moutarde Forte.

Save leftovers for a quick corn beef hash in the morning. Crisp the corned beef in a skillet with potatoes and cabbage. Top with a fried egg and enjoy!

WHOLE SMOKED HAM

It’s best to pull your ham from the fridge 1-2 hours before you heat it. Don’t worry if you forgot, it will still turn out great!

Preheat the oven to 350ºF. Put the ham in a baking dish wish a 1/2 cup of water, white wine or beer of your choosing. Cover with foil and bake for 1 hour or until 135ºF internal temperature is reached. Remove foil and rest the ham for 10 minutes, then slice and eat.

Your ham is fully cooked already, you can eat it cold too!

POTATO GRATIN

The Potato Gratin is simple to serve and really delicious. It comes in an oven proof dish, but the lid needs to be removed.

Preheat your oven to 350ºF and heat for 35-45 minutes or until hot throughout. If you prefer a crispier gratin toast uncovered, if you prefer a creamery gratin cover with foil. This dish is also surprisingly good cold!

MAC & CHEESE

Take and bake Mac-N-Cheese is easy and tasty! It comes in an oven proof dish, but the lid needs to be removed.

Preheat your oven to 350ºF and heat for 35-45 minutes or until hot throughout. If you prefer a crispier top toast uncovered, if you prefer a creamery mac cover with foil. We think it’s best covered for 30 minutes and uncovered for the final 10-15 minutes.

POT PIE

The Pot Pie is simple to serve and really delicious. It comes in an oven proof dish, but the lid needs to be removed.

Preheat your oven to 350ºF and heat for 35-45 minutes or until hot throughout. It can be VERY hot when removed from the oven so a 5 minute rest is helpful. Pot pie is a real treat!