Lucky 32 (Greensboro and Cary)

For those who attended our store opening party, you’ll remember Jay Pierce, chef at Lucky 32 in Greensboro, and the wonderful bacon wrapped meatloaf and blueberry short ribs that he served. Lucky 32 has helped spread our name in the Greensboro community and continues to be one of our most valued partners.

Cane Creek products on their menus:

• We use Cane Creek Farm ground beef and ground pork in our bacon wrapped meatloaf.
• We’ve made country sausage out of the Cane Creek ground pork.
• Our burgers are made from Cane Creek ground beef.
• We smoke and pull Cane Creek pork shoulders and fresh hams.
• We use about 30lbs of pork fat each week in our collard greens.
• We’ve used Cane Creek lard in our biscuits.
• We’ve made gravy for the meatloaf from Cane Creek beef bones.
• We’ve used Cane Creekpork liver in boudin and liver pudding.
• We use Cane Creekpork bones in our pork-hominy stew.

Cooking advice: Chef Jay Pierce says: Let meat come to room temperature before cooking.  Season liberally before cooking.  Cook (Cane Creek) meat less than you think; less than you would commodity, supermarket stuff.  The less you cook it the more you will taste the difference, unless of course you are braising, then the lower and slower the better.

Recipes From Chef Jay Pierce of Luck 32s:

• Hominy Pork Soup