INSTANT UMAMI

This flavorful seasoning combines Jacobsen Salt Co.'s hand-harvested sea salt with real ground Italian white truffles. Add the distinctive taste and aroma of truffles to your SRF steaks & roasts. 

ALL IN GOOD TIME

It's best to thaw your frozen ham slowly in the refrigerator- think days, nott hours. Allow three to four days for our whole hams. Once thawed, a ham sealed in the package keeps in the refrigerator for a week, so start early!

GLUTEN-FREE AND GREAT

Our kurobuta hams do not contain gluten, but it's a common question. Our hams only contain rich Kurobuta pork, cured with just the right amount of seasoning. The final touch of flavor is smoking each ham over real hardwood. 

GLAZE YOUR WAY TO A PERFECT HAM

Add a special touch to SRF Kurobuta hams with this fast-and-easy glaze. A great glaze combines elements of sweet, acid, and spices. 

An Easy Way to Glaze

INGREDIENTS
1cup brown sugar
1/3 cup orange juice
4 tablespoons Dijon mustard

OPTIONAL
1 teaspoon orange zest

1/8 teaspoon spice, such as cinnamon, cloves, or baking spice mix

DIRECTIONS
Preheat the oven to 325°F.


Heat all glaze ingredients in a saucepan over medium until the sugar dissolves and the glaze thickens (about 15 minutes).

To glaze, start with a fully thawed ham. 

An optional step is to score the ham (in other words, cut lines in it). This traps the glaze and creates a classical appearance. 

To score, make cuts in the ham about 1/4" deep in lines about 1" apart. 

Score in one direction, then cut diagonally across the cuts to form diamond shapes. 

Set the ham, fat side up, in a roasting pan. If you're using a half ham, place the flat side down. Bake until the internal temperature reaches 130°F.

Remove Ham from the oven and let rest. 

INSTANT PARTY

We paired SRF Kurobuta salami with a wedge of Sonoma County's best cheese for a meat and cheese board that's ready in an instant. Includes savory crackers and a surprise for an ideal gift to give or get. 

THE IMPORTANCE OF PERFORMANCE

The SRF Performance Cap is built to take on the elements with water-repellent fabric. The distinctive moss green fits the outdoor aesthetic and is emblazoned with the white silicone emblem of SRF.

GIVE AN EXPERIENCE

Solve your holiday gift problems with an SRF E-Gift Card, the ideal choice for the tricky-to-please person on your list. They're easy to give, too. Choose to deliver by email or print out and hand it over yourself. 

CREAMY POTATOES WITH CRISPY BACON AND HERBS

Mash It Up

INGREDIENTS
2 1/2 pounds Yukon gold potatoes, scrubbed and cut into 2-inch cubes
2 teaspoons kosher salt
4 tablespoons unsalted butter
1/4 cup mascarpone or cream cheese
1/4 cup milk
1 teaspoon Jacobsen Salt Co. x SRF Garlic and Black Pepper Infused Salt (or regular salt and pepper)
2 tablespoons olive oil
6 slices SRF Kurobuta bacon, cut into 1/4-inch strips
1/2 cup fresh herbs, such as rosemary (stems removed) thyme, basil, and sage leaves


DIRECTIONS
Heat a large skillet over medium heat, and add the olive oil and bacon. Cook until the bacon is crispy, 4 to 5 minutes. Remove the bacon and set on a paper towel-lined plate. 


Add herbs to the bacon-infused oil. Cook for about 30 seconds, stirring gently, until the herbs and bright green and crisp. Remove and drain on the paper towel-lined plate. Reserve some of the herb-and-bacon-infused oil for serving. 

Add cubed potatoes to a large pot of cold water. Cover and bring to a boil, then add salt and cook uncovered until the potatoes are tender (about 30 minutes). 

Remove the potatoes, drain, and return the empty pot to the stovetop. Set heat to low. Add butter, mascarpone, milk, salt, and pepper. Stir to combine. Turn off the heat, add the potatoes, and mash with a potato masher. 

Transfer the potatoes to a serving dish and drizzle with the bacon-and-herb-infused oil, then top with bacon and herbs. 

THE RIGHT SIDE OUT 

Holiday meals are rich, so veggie side dishes add balance. Try roasted beets with vinaigrette or green beans sauteed with shallots. This recipe from Mandy Tanner of Team SRF is the perfect bite of citrus, sweet, and heat. 

Citrus Broccolini

INGREDIENTS
2 bunches (about 1 lb.) broccolini, ends trimmed
2 tablespoons olive oil, divided
Zest of 1 navel orange
1 navel orange, peel and pith removed, cut into sections
1 tablespoon lemon juice, or more to taste
1/4 teaspoon red pepper flakes, or more to taste
1/4 teaspoon kosher salt
1/4 teaspoon black pepper


DIRECTIONS
Heat a skillet over medium heat, add 1 tablespoon of olive oil and the broccolini. Cook, turning the broccolini as needed for even cooking, until tender, 5 to 8 minutes. 

While the broccolini cooks, mix the orange zest, orange sections, lemon juice, red pepper flakes, salt, and pepper, and 1 tablespoon of olive oil in a small bowl. 

Turn the heat off, and add the citrus mixture to the cooked broccolini. Toss to coat and transfer to a serving dish. Serve warm with additional lemon juice and red pepper flakes. 

LOVE ME TENDER

Deliver the tenderest roast of all to your holiday table by choosing an American Wagyu tenderloin roast. The buttery texture and flavor are an elegant alternative to prime rib.

TIME TO GET SALTY

For the most luscious results, season your prime rib the day before serving. Leave it uncovered in the fridge to get a crisp, salty crust. If time is short, salt the roast and let it sit for at least 45 minutes before roasting.