Pork Braciole, Raised w/o Antibiotics, Uncooked
Actual weight may vary from estimate due to seasonality and/or sourcing.
- Contains Milk
These braciole feature thinly-sliced pork loin that's hand-rolled around pecorino cheese and Italian spices before being tied. They're rich and flavorful enough to enjoy on their own, or you can serve them in a marinara or ragù sauce with a little extra cheese on top to make them extra hearty and satisfying.
Standalone cooking: If cooking indoors, preheat oven to 375 F and heat an ovenproof pan over high heat. If cooking on a grill, set up for direct, high heat. Brush braciole all over with vegetable oil, then place in pan or on grill. Sear, turning to brown on all sides, about 2 minutes per side. Transfer pan to oven or move grilled braciole to low, indirect heat and cover. Let cook until meat reaches an internal temperature of 155 F, about 20 minutes. Remove string before serving.
For cooking with a sauce:
Preheat oven to 350 F. Heat a deep-sided, ovenproof pan over high heat or set up a grill for direct, high heat. Brush braciole all over with vegetable oil, then place in pan or on grill. Sear, turning to brown on all sides, about 2 minutes per side. Place braciole in a pan if they’re not already, then pour in a generous amount of marinara or other sauce. Transfer to oven and cook until meat reaches an internal temperature of at least 155 F, about 30 minutes. Remove string before serving.
Varied servings per container
Serving size4 oz, raw (113g)
Amount per serving
% Daily value *
Includes 0g Added Sugars0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Boneless Pork Loin (Raised Without Antibiotics), Pecorino Romano (Pasteurized Sheep's Milk, Cultures, Rennet, Salt, Corn Starch, Powered Cellulose To Prevent Caking), Garlic Powder, Spices, Romano Cheese (Pasteurized Part Skim Milk, Cheese Culture, Salt, Enzymes), Parsley, Natural Flavor.
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Standard PackagingA Styrofoam tray that is sealed in plastic — rigid enough to stack in the fridge, and free of charge. Meat in standard packaging is best when eaten within 3 days (stored at a refrigerator temperature of 38 degrees). For optimal freezing we recommend vacuum packaging.
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ABOUT OUR HEAT INDEX
We've developed this Heat Index to give you an approximation of how spicy a particular dish tastes. Keep in mind that people tolerate chili heat in very different ways, so this scale may not reflect your individual experience with a dish.*
NO HEATThere's no heat here — safe for the kids.
MINOR HEATExpect no more than a little tingle on the tongue.
SUBTLE HEATOne might describe this dish as "peppery."
MEDIUM HEATA spicy warmth that builds as you eat and lingers a while.
STRONG HEATThis dish has kick — keep a cool beverage on hand.
FIERY HEATYour eyes will water. Your nose will run. You've been warned.
*Note for sensitive palates: Heat ratings are never guaranteed! Due to unpredictable environmental variations that range from rainfall to chance genetic changeability, chili spice often differs. Even two identical-looking jalapeños can pack two very different heat levels.
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