Easter Lamb Cake

Happy Easter from South Chicago Packing! This year as Easter approached, Chef Pete had the irresistible urge to have a go at a Lamb Cake. Legend has it that this sweet Easter treat hailed from Eastern Europe, but really ascended into majesty shortly after WWII when Wilton Baking and others manufactured affordable lamb molds that…

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Wagyu Pizza Crust

Mostly everyone loves pizza, but is it possible to love it even more? Yes. The choice of fat or oil used in the dough should not be a throwaway consideration. We have found that animal fats give the dough an extra depth, dimension and personality that sets our pizza dough recipe apart from any other….

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9 Reasons To Return To Tallow

Most people have heard of Lard (rendered pork fat) but may not be familiar with the word Tallow.  Tallow is the term used for rendered beef fat. For centuries people have been cooking with Tallow. At the start of the 20th century Tallow and Lard were the most common fats used for cooking. Tallow was…

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(Bo) Berry Biscuits

They say that imitation is the sincerest form of flattery. And if that’s true, the culinary team at South Chicago Packing is here to flatter the heck out of Bojangles’ and their delicious Bo-Berry Biscuit® with our copycat Bo-Berry Biscuit® recipe ! You’re welcome. Bojangles’ makes excellent fried chicken and biscuits, especially their sweet blueberry…

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9 Reasons To Return to Lard

Lard was once America’s most popular cooking fat. Today there are many substitutes and alternatives on the market, but none perform as well as the original. Crisco, for example, has often been blamed for Lard’s decline in popularity. However, it is not as healthy as we led to believe, and the taste and overall waxy…

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All About Doughnuts

What Makes One Doughnut Better Than the Next? When assessing doughnut quality, we often think in terms of appearance, color, oil uptake, flavor, mouthfeel and texture. How to Achieve the Perfect Doughnut Please refer to the table below for some tips and troubleshooting to achieve the perfect, craveable doughnut. Continue Reading for More Information on…

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Peperechas

Chef Pete recently returned from a trip to El Salvador that he took with his family to attend a friend’s wedding. While there, he was able to try all kinds of El Salvadoran delicacies. Peperechas were one of his favorites and they call for lard in the traditional recipe, which we love. When Chef Pete…

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9 Secrets To Better Fried Menu Items

Deep fried foods are satisfying and delicious in a crispy, crunchy way that no other menu items can achieve. However there are some tricks to the trade that can make or break deep-fried foods. South Chicago Packing has been producing superior oils and shortenings for the restaurant industry for decades. Our customers are consistently ranked…

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Lithuanian Bacon Buns

Lithuanian Bacon Buns, also known as Ausytes, are small bread rolls (or buns) with a bacon filling. They make a great appetizer or dinner party accompaniment. From the outside, they look no different than a standard dinner roll. But when you bite into these brioche-style buns, you and your guests will be rewarded with a…

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Irish Soda Bread

We hope everyone had a lovely St. Patrick’s Day weekend! In honor of this holiday, South Chicago Packing is sharing our recipe for Irish Soda Bread. Here in Chicago we love all things Irish. We celebrated with a slice of Irish Soda Bread slathered with creamy Irish butter, and a cup of Irish coffee before…

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