Before refrigeration, farmers slaughtered pigs in late fall. The meat was cured (salted/smoked) over winter and was finally ready to eat in early spring—right around Easter. And Let’s be honest—ham also wins the table for many reasons: • It feeds a crowd • It’s easy to prepare • It takes on glazes beautifully (honey, mustard, clove, maple) • Looks impressive as a centerpiece On Friday Teena made a Hot Honey Ham on Twin Cities Live and you can watch the sh

Soda Bread Crusted Pork Chops & Colcannon Potatoes for St. Patrick's Day on WCCO!

The deep savory flavor of steak meets the sweet tenderness of lobster or shrimp. Your taste buds will enjoy the ultimate flavor rollercoaster. Feels Luxurious Without Being Complicated This dish is restaurant-worthy yet easy to recreate on the grill or in a cast iron skillet. To watch the episode, click here but fast forward to minute 29 if you don’t want to watch the entire show. How to Make Ingredients Servings: 2 For the Mashed Potatoes: 1 large russet potato, peeled and

“These Italian meatballs are the real MVP of the game day table — juicy, and way more exciting than a 10-yard gain! Whether they’re sliding into buns or basking in marinara, they’re the snack everyone’s cheering for before halftime.” 🏈🍝 They’re perfect party fare — easy to serve, juicy and flavorful, and always a crowd-pleaser at a Super Bowl spread. Platter-style meatballs or sliders are especially great finger food that keeps the crowd happy. Mention Twin Cities Live in s

Beefy Bone Broth Recipe as promised!

Teena teamed up with Fox 9 Good Day to talk about cooking venison and make chili! Watch the episode here and get both recipes. including a corn souffle.

Teena teamed up with Twin Cities Live & Nordic Ware to make Anoka proud! Watch the episode here for your Halloween Inspiration & lots of fun charcuterie ideas.

Come to Anoka Meats and get all your FUN FAIR FOOD this week just like you saw on WCCO!

LOVE That Lutefisk! Reserve your Lutefisk, Lefse, Swedish Sausage & Swedish Meatball Mix from Anoka Meats this year at 763-421-5580