The Foodservice Division of Hormel Foods has introduced its new line of Hormel Fire Braised Meats. This line of fully cooked meats is first flame-seared on all sides for appearance and texture, then slow cooked for hours to deliver tenderness, according to a news release.

Included in the line are Boneless Pork Shoulder, Boneless Chicken Thigh and St. Louis Style Pork Ribs.

"Our Hormel Fire Braised Meats have taken a preparation method that is time consuming and difficult for operators to replicate, and made it accessible to everyone," said Bill Dion, Hormel Foodservice product development team leader. "By combining the basic elements of fire and time, we've done 90 percent of the work. Chefs can simply add their special, creative touch and take 100 percent of the credit."

More information on the complete line of Hormel Fire Braised Meats can be found at

Read more about equipment and supplies.

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    Have you tried a slightly smoke flovar meat
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