Boar's Head Brands Recipe Book

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D e l e c t a b l e R e c i p e s b r o u g h t t o y o u b y

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Appetizers • 2

Sides • 42

Sandwiches • 34

Salads • 10

Main Courses • 20

Table of Contents

Fun Foods • 46

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appetizersFun to make and even more

fun to eat, Boar’s Head appetizers make great holiday heroes and wonderful

warm-ups before the entrée is revealed! These creative recipes are designed to

keep the compliments coming, andthey’re so good, the plates will

certainly be kept clean.

Spicy Potato Skins —Recipe on page 6

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Horseradish HamSpread Tropicale2 cups or Approximately 96 Hors d’oeuvres

1 ½ lb Boar’s Head Branded

Deluxe Ham

8 oz Canned crushed pineapple,

well drained

1 Tbsp Boar’s Head Pub Style

Horseradish Sauce

1 tsp Boar’s Head Delicatessen

Style Mustard

¼ cup Mayonnaise

Puree ham in a food processor. Add pineapples, horseradish sauce, and mustard. Puree until the mixture resembles smooth paste. Add mayonnaise and mix until just combined. Serve spread with assorted crackers.

Chutney Cream Cheese� cups or �� Hors d’oeuvres

1 lb Cream Cheese

1 Tbsp Boar’s head Jalapeño Pepper Sauce

8 oz Commercially available apple chutney

½ cup Green onions, sliced

Beat cream cheese and pepper sauce with an electric mixer until soft and fluffy. Fold in chutney and green onions by hand. Serve with toast points.

D E L U X E H A MThis is where it all started

over 100 years ago. To this

day, our signature item

is still trimmed by hand

the old-fashioned way,

to make it extra lean

and extra special.

Salami Coronet�0 Hors d’oeuvres

12 oz Cream Cheese

1 ½ tsp Kosher salt

¼ tsp Black pepper

5 dashes Boar’s Head Jalapeño Pepper Sauce

¼ cup Commercially available

sun-dried tomato pesto sauce

30 slices Boar’s Head Hard Salami, thinly sliced

¼ cup Fresh chives, chopped

Using a cake mixer, whip cream cheese until fluffy. Add salt, pepper, jalapeño pepper sauce, and sun-dried tomato pesto to the cream cheese. Mix until the cream cheese is uniform in color.

Using a knife, make a straight cut from the center to the outer edge of each salami slice. Roll the slice into a cone shape, and hold it upright. Using a pastry bag or a small spoon, fill the salami cone with cream cheese mixture. Garnish with chopped chives. Repeat for all salami slices.

NOTE: This recipe can be made up to 2 hours in advance if stored in a tightly sealed container and refrigerated.

English Muffin Chicken Pizza�2 Pizzas

6 English muffins

¾ cup Commercially available tomato spaghetti sauce

12 slices Boar’s Head Aroastica® Chicken Breast

12 slices Boar’s Head Mozzarella Cheese

Preheat conventional oven to ��0°F. Halve each English muffin. Spread each half with � tablespoon tomato spaghetti sauce, followed by � slice of chicken. Top off with � slice of cheese. Place on baking sheet and bake for �0 minutes or until cheese is melted. If oven is not available, a front-loading toaster may be used instead.

6 �

Sun-Dried Tomato Bruschetta�6 Pieces (appetizer size)

¾ stick Unsalted butter

3 cloves Fresh garlic

2 cup Fresh sweet basil, chopped

2 cup Fresh parsley, chopped

1 12” French bread

¼ cup Sun-dried tomatoes, thinly sliced

¼ tsp Kosher salt

¼ tsp Freshly ground black pepper

¼ cup Boar’s Head Imported Pecorino

Romano cheese, grated

4 oz Boar’s Head Mozzarella

Cheese, shredded

Preheat oven to ��ºF. In a small pan, heat butter, garlic, basil and parsley together over medium heat until butter is completely melted. Set melted butter mixture aside. Cut French bread lengthwise. Brush melted butter mixture evenly on both cut sides of the French bread. Season with salt and pepper. Sprinkle the buttered bread evenly with Pecorino, Mozzarella and sun-dried tomatoes. Place bruschetta on a baking sheet and bake in the center of oven for �2 to �� minutes. Cut bruschetta into �6 equal pieces and serve immediately.

B A C O NSlowly smoked to tender

perfection, Boar’s Head

Bacon is in a class by

itself. Whether served

with eggs, tossed into

a salad or paired with

lettuce and tomato

between slices of

toasted bread, you’ll

never bring home

better bacon.

Spicy Potato Skins6 Halves

8 slices Boar’s Head Bacon

3 Medium baking potatoes

½ tsp Kosher salt

½ tsp Freshly ground black pepper


8 oz Boar’s Head Monterey Jack Cheese with

Jalapeño, shredded

½ cup Sour cream (optional)

Cook bacon until crispy. Scrub potatoes thoroughly, and bake in �00ºF oven for � hour or until done.

Allow potatoes to cool to the touch. Cut in half lengthwise. Carefully scoop the pulp leaving ¼ inch shell (reserve the pulp for use in another recipe or discard). Sprinkle the potato cavities with salt and pepper. Add in crumbled bacon and green onions, and top off with cheese. Place potato skins on a baking sheet and place under a broiler until cheese melts. Potato skins may be served with sour cream, if desired.

Zesty Turkey Quesadillas�2 Pieces (appetizer size)

4 6” soft flour tortillas

6 oz Boar’s Head Salsalito® Roasted Breast Of

Turkey, sliced

4 oz Boar’s Head Vermont Cheddar Cheese, shredded

2 Tbsp Canned green chili

½ cup Green onion, sliced

½ cup Chunky tomato salsa

½ cup Sour cream

Chop turkey into small pieces. Divide turkey, cheese, green chili, and green onion evenly over � tortillas. Fold tortillas in half and cook in a large non-stick pan over medium-high heat. Turn the tortillas after two minutes and cook the other side 2 minutes longer. Cut into thirds; serve warm with tomato salsa and sour cream.

� 9

Queso Blanco Marinated in Fresh Herbs� servings

12 oz Boar’s Head Queso Blanco

(1 package)

1 ½ cups Olive oil

2 Tbsp Fresh Basil, coarsely chopped

2 Tbsp Fresh Cilantro, coarsely chopped

1 Tbsp Fresh Thyme, coarsely chopped

¼ tsp Freshly ground black pepper.

3 Medium tomatoes, sliced

Place the Queso Blanco in a medium size bowl. In another bowl, combine oil, herbs, pepper. Pour the mixture over cheese. Marinate in refrigerator overnight. Drain the cheese and slice. Arrange sliced tomatoes on a platter; place the marinated cheese on top.

S W I S S C H E E S EAs with all Boar’s Head

Cheese, we use only

the best ingredients, but

our Gold Label Swiss is

extra special – it’s aged

over 100 days, resulting

in a rich, nutty flavor

and a beautiful

ivory color.

Waffled Ham & Cheese Minis�2 Triangles (appetizer size)

1 stick unsalted butter, softened

16 slices White sandwich bread

8 slices Boar’s Head Sweet Slice® Boneless

Smoked Ham, sliced

8 slices Boar’s Head Gold Label Imported

Swiss Cheese, sliced

Special equipment: Large square waffle iron

Preheat waffle iron on high until just beginning to smoke. Reduce heat to moderate and brush generously with some butter. Spread remaining butter on one side of � bread slices and turn slices over. Top � bread slices with � slice of ham and � slice of cheese, folding in any overhang, then top with remaining � buttered bread slices, buttered side up. Cook sandwiches in batches (number of batches will depend upon size of your waffle maker) until bread is crisp, � to 6 minutes. Assemble and cook � more sandwiches in the same manner. Just before serving, cut each sandwich into � triangles.

Spicy Dip� – 6 servings

6 slices Boar’s Head Sandwich Style Pepperoni,

thinly sliced

28 oz Commercially available pizza sauce

2 Tbsp Fresh basil, finely chopped

¼ tsp Crushed red pepper flakes

½ tsp Coarse ground black pepper

1 lb Boar’s Head Mozzarella Cheese, ½” cubed

1 loaf Ciabatta bread, ½” cubed

Finely chop pepperoni and add to pizza sauce in a medium pot; heat until warm. Transfer pizza sauce into a crock-pot set on warm. Add basil, pepper flakes and black pepper and stir well. With a fondue fork or a long bamboo skewer, dip cheese and bread cubes into sauceand enjoy.

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saladsLettuce delight you with a variety of delicious Boar’s Head

salads! Say goodbye to the everyday with recipes sure to sastisfy weight watchers and lettuce lovers alike! These terrific

combinations, featuring your Boar’s Head favorites and lesser known flavors, turn traditional salads

into savory sensations.

Chicken Salad with Grapes and Apple —Recipe on page 17

�2 ��

Spicy Orange Honey Mustard Dressing� cups

½ cup Boar’s Head Delicatessen

Style Mustard

¾ cup Eucalyptus honey

9 oz Canned Mandarin orange

segments, drained

¼ cup Fresh lemon juice

¼ tsp Kosher salt


½ cup Mayonnaise

Place all ingredients except mayonnaise in a blender. Purée until Mandarin oranges are no longer in big chunks. Fold puree into mayonnaise until thoroughly mixed.

Boar’s Head Buffalo Chicken Salad� – 6 servings

12 oz Boar’s Head Blazing Buffalo® Style Roasted Chicken

Breast, sliced ½” thick

3 oz Celery, diced

3 oz Yellow onion, diced

3 stalks Green onion, sliced

4 cup Mayonnaise

1 Tbsp Boar’s Head Delicatessen Style Mustard

3 ½ Tbsp Commercially available buffalo wing sauce

1 tsp Hungarian Paprika

¼ tsp Kosher salt

Dice chicken into ½” cubes. Mix all ingredients together. This salad may be enjoyed as is or to make sandwiches.

Mimosa Salad� – � servings

4 oz English black walnuts

6 oz Field greens salad mix

11 oz Commercially available canned

Mandarin orange segments, drained

7 oz Commercially available canned

hearts of palm, thinly sliced

4 oz Boar’s Head Fontina Cheese, shredded

¾ cup Spicy Orange Honey

Mustard Dressing

Place walnuts on cookie sheet and toast in a preheated ��°F oven for � – � minutes. Let toasted walnuts cool to room temperature. In a salad bowl, toss field greens, Mandarin orange segments, hearts of palm and walnuts. Sprinkle with shredded cheese. Serve with Spicy Orange Honey Mustard Dressing on the side.

G O L D E NC L A S S I C ®C H I C K E NFinally, the sandwich

has a chicken it can

call its own. We start

with hand-selected,

skinless, boneless

chicken breasts

before oven roasting

them to a delicate

golden brown.

Whether you like

the traditional

taste of our Golden

Classic, or more

contemporary

flavors like Blazing

Buffalo® and

Lemon Pepper® ,

Boar’s Head has a

chicken you can call

your own, too!

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D E L U X ER O A S T B E E FOur delicious roast beef is

great served hot or cold.

It’s perfectly seasoned,

delivering the taste

you expect from

Boar’s Head in

every bite!

Grilled Vegetable Salad & Roast Beef6 servings

1 Red bell pepper

1 Green bell pepper

1 Yellow bell pepper

2 Japanese eggplant

2 Zucchini

2 Yellow squash

4 oz Commercially available Italian Vinaigrette

6 oz Boar’s Head Cream Havarti Cheese with Dill

4 oz Boar’s Head Seasoned Filet of Roast Beef,

sliced ¼” thick

12 oz Field greens salad mix

Cut peppers into quarters and remove seeds. Slice Japanese eggplant, zucchini and yellow squash into ½” thick slices. Cut cheese and beef into ¼” chunks. Toss the vegetables in vinaigrette. Remove with slotted spoon, reserving dressing. Grill vegetables for �0 – �� minutes or until tender, turning frequently. Julienne peppers. Place grilled vegetables back into vinaigrette and refrigerate until cooled. Cover bottom of 6 salad plates with greens. Toss cheese and roast beef with grilled vegetables. Spoon salad over greens and serve.

Boar’s Head Antipasto� servings

4 oz Boar’s Head Sandwich Style Pepperoni, sliced

4 oz Boar’s Head Genoa Salami, sliced

4 oz Roasted red bell pepper, sliced

4 oz Boar’s Head Hot Butt Cappy, sliced

4 oz Boar’s Head Mozzarella Cheese, sliced

2 oz Pitted Kalamata olives

2 oz Pitted green olives

12 Pepperoncini

4 oz Commercially available Italian dressing

16 oz Romaine hearts, chopped

1 oz Boar’s Head Parmigiano Reggiano Cheese, grated

Julienne pepperoni, salami, hot butt cappy, Mozzarella cheese, and roasted red bell peppers. Slice olives and pepperoncini. Line a serving bowl with romaine lettuce. In a separate bowl, mix all ingredients except for parmesan cheese. Spoon antipasto into lettuce-lined serving bowl over romaine hearts and sprinkle with parmesan cheese before serving.

Roasted Corn, Pears and Bacon Salad6 – � servings

8 ears Raw butter & sugar corn (yellow and white hybrid)

¼ cup Extra virgin olive oil


4 Red Anjou pears (medium)

12 oz Lemon lime soda

¼ cup Lemon juice

¾ tsp Kosher salt


Preheat conventional oven to �00°F. Cut corn kernels from ears, coat with olive oil and roast in oven for �0 minutes. Let corn cool to room temperature. Cook bacon on medium heat until crispy and set aside. Dice Anjou pears and cut into ½” pieces, then soak in lemon lime soda and lemon juice for � minutes. Drain pears and discard liquid. Crumble bacon into small pieces. Mix roasted corn (including oil), pears, bacon, salt and pepper. This salad may be served chilled or at room temperature.

�6 ��

C R A C K E DP E P P E R M I L L®T U R K E Y

Delicately smoked and

seasoned with black

peppercorns and

paprika, this is one

turkey that is all it’s

cracked up to be.

Serve it with a milder

Boar’s Head Cheese

such as Monterey

Jack to let its

flavor truly shine

through.

Chicken Salad with Grapes and Apple� servings

½ cup Mayonnaise

½ cup Sour cream

1 oz 10X powdered sugar

½ lb Boar’s Head Golden Classic® Oven

Roasted Chicken, sliced ½” thick

1 Granny Smith apple

1 cup Pineapple juice

½ cup Seedless red grapes cut in into halves

½ cup Seedless green grapes cut into halves

½ Tbsp Sweet basil, julienne

1 Tbsp Red onion, ¼” dice

3 oz Celery, ¼” dice

1 oz Almond slivers

Place mayonnaise, sour cream and powdered sugar in a mixing bowl. With a wire whisk, mix ingredients together until smooth. Set dressing aside in a refrigerator. Cut chicken into ½” cubes. Cut apple into ½” cubes and soak in pineapple juice for 2 minutes, then drain and discard the juice. Mix chicken, apple, grapes, onion and celery with the dressing. Garnish with almonds and basil before serving.

Turkey Rotini Pasta Salad6 – � servings

16 oz Tri-color rotini pasta

¼ cup Olive oil

2 whole Fresh fennel bulbs, julienned thin

8 oz Boar’s Head Cracked Pepper Mill®

Smoked Turkey Breast, sliced ¼” thick

8 oz Roasted red bell peppers

1 cup Commercially available Italian Vinaigrette

1 Tbsp Fresh basil, chopped

Cook pasta according to package instructions. Drain and rinse cooked pasta under cold water until completely cooled. Coat pasta with half of the olive oil. Sauté fennel in the rest of olive oil until semi soft and set aside. Cut turkey and roasted peppers into julienne. Mix all ingredients together. Serve salad chilled.

Pineapple Rice Salad with Ham6 servings

1 cup Long grain brown rice

1 lb Boar’s Head Sweet Slice® Boneless Smoked Ham,

sliced ¼” thick

2 Tbsp Olive oil

1 cup Chopped pineapples, drained


2 tsp Lime juice

2 tsp Lemon juice

1 tsp Kosher salt

¼ tsp Crushed red pepper flakes

Cook rice according to package instructions and transfer into a large bowl to cool. Cut ham into ¼” cubes. Mix all the ingredients together. Let salad chill for � hour before serving.

�� 9

Gorgonzola Dressing2 ½ cups

¾ cup Sour cream

1 ½ cups Mayonnaise

4 oz Boar’s Head Crumbled

Gorgonzola Cheese

½ tsp Dry English mustard

1 tsp Worcestershire sauce

¼ tsp Granulated garlic

¼ tsp Granulated onion

¼ tsp Kosher salt


In a medium size stainless steel mixing bowl, mix all ingredients together. Cover dressing with plastic wrap and refrigerate for 2� hours before serving.

Chicken Avocado Salad� – 6 servings

1 lb Boar’s Head Golden Classic® Oven Roasted Chicken Breast,

sliced ½” thick

8 oz Commercially available French dressing

4 slices Boar’s Head Bacon, cooked and crumbled

½ cup Boar’s Head Crumbled Blue Cheese

½ head Iceberg lettuce, shredded

1 Ripe avocado, peeled, seeded, and sliced

2 cups Tomatoes, chopped and drained

2 Hard-boiled eggs, diced small

Dice chicken into ½” pieces. Mix French dressing with bacon, cheese, lettuce, chicken, and avocado. Place the chicken salad on a serving platter. Top off with chopped tomatoes and eggs.

Sopressata with Pesto Tortellini� servings

16 oz Fresh spinach tortellini

6 oz Boar’s Head Sopressata, julienned

½ Red bell pepper, diced small

½ Yellow bell pepper, diced small

4 Roma tomatoes

4 Green onions, sliced

3 Tbsp Commercially available prepared basil pesto sauce

4 cup Commercially available Italian Vinaigrette

Cook tortellini according to package instructions. Drain and rinse cooked pasta under cold water until completely cooled. Cut each tomato into � wedges. In a mixing bowl toss all ingredients together.

G O R G O N Z O L ANothing tops a salad or

stuffs a pita better than

Boar’s Head Gorgonzola

Cheese! It’s aged over

90 days for a creamy

texture that still

crumbles easily.

2�

Boar’s Head isn’t just for sandwiches! Whether you’re serving

a sensational Sweet Slice® Ham or craving a creative casserole,

Boar’s Head premium meats make entrées that are great for

entertaining or great for everyday dinners. Most

Boar’s Head products are already cooked,

meaning less time in the kitchen and

more time enjoying your entrée!

main courses

Mustard Glazed Boar’s Head Ham —Recipe on page 22

22 2�

S W E E T S L I C E ® H A MPerfect for both special

occasions and everyday

celebrations, our Sweet

Slice Ham is lightly

smoked and has all

the flavor of a bone-

in ham, without the

bone. It’s already

cooked, so all

you have to do is

heat it up, carve it

up, serve it up,

and enjoy!

Turkey and Broccoli Rabe Soup2 – � servings

4 oz Boar’s Head Ovengold® Turkey Breast,

sliced ¼” thick

1 tsp Unsalted butter

¼ cup Yellow onion, diced small

¼ cup Celery, diced small

¼ cup Carrots, diced small

1 cup Baby Portobello mushrooms, sliced

4 cups Low sodium chicken stock

1 cup Broccoli rabe, chopped and

tightly packed

¼ tsp White pepper

1 Tbsp Fresh lemon juice

Dice turkey into ¼” cubes. Heat butter in a medium sauce pan over medium heat. Sauté onion, celery and carrots for � minutes. Add mushrooms and diced turkey; cook for 2 minutes. Add chicken stock and bring to a light boil. Mix in broccoli rabe, white pepper, and lemon juice. Cook for another 2 minutes. Serve hot.

Mustard Glazed Boar’s Head Ham� – �0 servings

5 lb Boar’s Head Sweet Slice® Boneless Smoked Ham

½ cup Water

1 ½ cups Dark brown sugar


½ tsp Ground ginger

Remove ham from packaging and lightly score in diamond pattern with a sharp knife. Place in a shallow roasting pan. Add water to pan. In separate bowl blend brown sugar, mustard and ginger with fork. Pat a thin layer of glaze on entire surface of ham. Tent ham with aluminum foil, sealing edges tightly to the pan. Bake in preheated �2�°F conventional oven �� minutes per pound. Remove ham �� minutes before it finishes baking. Remove foil and apply additional glaze if desired. Raise oven temperature to �2�°F and bake uncovered for remaining �� minutes.

Ham and Mushroom Broth2 – � servings

1 oz Mixed dried mushrooms


4 oz Boar’s Head Sweet Slice® Boneless

Smoked Ham, sliced ¼” thick

1 oz Unsalted butter

1 Small shallot

1 tsp White pepper

1 tsp Fresh lime juice

2 Tbsp Scallions, chopped

Soak mushrooms in chicken stock for �0 minutes. Drain mushrooms and reserve the broth. Chop shallots. Julienne mushrooms. Cut ham into ¼” pieces. In a sauce pan, melt butter over medium heat. Sauté shallots for � minutes. Add ham, chicken broth, mushrooms and white pepper. Bring soup to a light boil. Remove from heat. Mix in lime juice and scallions. Serve hot.

2�

Baked Mac & Cheese with Bologna� – 6 servings

1 lb Elbow macaroni

2 Tbsp Olive oil

8 oz Boar’s Head Ring Bologna

½ stick Unsalted butter

¼ cup All purpose flour

2 ½ cups Heavy cream

1 tsp Granulated onion

½ tsp Granulated garlic

1 tsp Kosher salt

¼ tsp White pepper

8 oz Boar’s Head Canadian Cheddar, shredded

8 oz Boar’s Head Yellow American Cheese, sliced

½ cup Green onion, sliced

1 cup Unseasoned breadcrumbs

Preheat conventional oven to ��0°F. Boil macaroni according to package instructions. Drain and rinse cooked pasta under cold water until completely cooled. Coat pasta with olive oil and set aside. Cut bologna into ¼” chunks or smaller. In a tall sauce pan, melt butter over medium-high heat. Whisk in flour and cook for � minute. Add cream, onion, garlic, salt and pepper. Keep whisking and cook for � minutes. Turn heat to medium and add cheese a little bit at a time. Keep whisking and cook until cheese is completely melted. Add cheese sauce and bologna to cooked macaroni. Spray a �0” x �2 ½” x 2 ½” roasting pan with a non-stick spray. Place macaroni mix in the pan and top off with green onions and breadcrumbs. Cook in oven for �0 minutes. Raise oven temperature to ��°F and cook for an additional �0 minutes to brown the top.

C A N A D I A N C H E D D A R

Imported directly from

our friends to the North,

this Cheddar is aged

over 3 years to bring

out an unrivaled

sharpness. It’s perfect

paired with wine,

sliced on a cracker,

used in a recipe or

just enjoyed on

its own.

Bacon Gorgonzola Frittata2 servings


2 Tbsp Yellow onion, diced

2 Tbsp Banana pepper, chopped

6 Large eggs, beaten

¼ tsp Kosher salt


½ cup Boar’s Head Crumbled Gorgonzola Cheese

Pre-heat conventional oven to �2�°F. Cut bacon into small pieces. Cook bacon in an �” non-stick frying pan over medium heat for � minutes. Drain off excess fat. Add onions and peppers to the bacon and cook for 2 minutes. Beat eggs, salt and pepper until thoroughly mixed. Add beaten eggs mixture to frying pan and cook for 2 minutes, continually moving the raw eggs to bottom of the pan. Sprinkle with Boar’s Head Crumbled Gorgonzola Cheese. Wrap handle of frying pan with aluminum foil, and place pan inoven. Bake for 6 minutes or until desired doneness.

Feta, Banana Pepper and Chives Scrambler2 servings

½ tsp Unsalted butter


3 Tbsp Banana peppers, sliced

2 Tbsp Fresh chives, chopped

¼ tsp Kosher salt


2 oz Boar’s Head Crumbled Feta Cheese

Heat butter in a non-stick sauté pan over medium heat. Add eggs, banana peppers, and chives. Season with salt and pepper. Scramble the egg mixture and cook to desired doneness. Fold in the cheese and serve hot.

2�

26 2�

Spicy Turkey and Eggplant Casserole� servings

1 lb Boar’s Head Salsalito®

Roasted Breast of Turkey, sliced ½” thick

1 Medium eggplant

3 Tbsp Olive oil

15 oz Commercially available spaghetti sauce

4 oz Pitted green olives, sliced

1 tsp Ground cumin

4 oz Boar’s Head Colby Jack Cheese, shredded

4 oz Boar’s Head Monterey Jack Cheese

with Jalapeño, shredded

Preheat conventional oven to ��°F. Cut turkey into ½” cubes. Peel and cut eggplant into ¼” slices. Arrange eggplant slices in the bottom of lightly greased wide casserole dish and drizzle with olive oil. Bake eggplant for �� minutes. While eggplant is baking, mix spaghetti sauce, olives and cumin in a sauce pan. Heat until thoroughly warmed. Remove eggplant from oven and pour sauce over the top. Evenly distribute turkey over the sauce and cover with shredded cheeses. Place casserole back in oven and bake for another �0 minutes.

S A L S A L I T O ® T U R K E Y

Coated with our own

special salsa blend

of jalapeño peppers,

onion, sun dried

tomato, cilantro and

spices, this unique

turkey is a true taste

sensation. It adds

a Southwestern

flair and a little

heat to everything

it touches!

Pesto Parmesan Ham Breakfast Wrap2 servings

4 oz Boar’s Head Pesto Parmesan Oven Roasted Ham, sliced

1 tsp Unsalted butter

2 tsp Fresh shallots, chopped

1 oz Roasted red bell pepper, chopped


¼ tsp Kosher salt


2 oz Boar’s Head Mozzarella cheese, shredded

4 6” whole wheat tortillas

Cut ham into small pieces. Heat butter in a non-stick sauté pan over medium heat. Sauté shallots and roasted red bell peppers for � minute. Add the ham and eggs. Season with salt and pepper. Scramble to desired doneness. Fold cheese into the scrambled eggs. Divide equal amounts of scrambled egg mixture on tortillas, then roll them up and enjoy!

Cheaters Beef Stroganoff� servings

5 oz Egg noodles

1 lb Boar’s Head Deluxe Roast Beef, sliced ½” thick

2 Tbsp Unsalted butter

½ cup Yellow onion, chopped

¼ tsp Kosher salt


1 cup Button mushrooms, sliced

10 ¾ oz Canned cream of mushroom soup

¼ cup Water

8 oz Sour cream

Cook noodles according to package instructions. Drain and set cooked noodles aside. Cut beef into ½” cubes. Melt butter in a large skillet over medium heat. Sauté onion for � minutes or until tender. Add beef, salt, pepper and mushrooms. Sauté for � minute. Stir in cream of mushroom soup and water. Simmer for �0 minutes, stirring occasionally. Add sour cream and mix well. Serve over noodles.

2� 29

Quick Smokey Chicken A La King2 servings

8 oz Boar’s Head Hickory Smoked

Chicken Breast, sliced ¼” thick


2 Tbsp All purpose flour


¼ cup Frozen green peas

½ cup Chicken stock

2 cups Heavy cream

¼ tsp Kosher salt

¼ tsp White pepper

Cut chicken into ¼” cubes. Melt butter in a large skillet over medium heat. Add flour and keep stirring until smooth. Add chicken stock, mushrooms, peas, chicken, cream, salt, and pepper, stirring constantly. Cook until sauce thickens and bubbles. Serve with puffed pastry or toast points.

A R O A S T I C A ®C H I C K E N

We created both the

word “Aroastica” as well

as the special blend

of seasonings that

makes this chicken

such a distinctive

delight! The creative

assortment of

seasoning gives

Aroastica its

rotisserie-style

taste, and like our

other chickens,

it’s slowly oven

roasted to

perfection.

Bar-B-Q Chicken and Potato Hash� – 6 servings

12 oz Boar’s Head Bar-B-Q Sauce Basted

Chicken Breast, sliced 1/8” thick


½ cup Yellow onion, diced small

½ cup Green bell pepper, diced small

½ cup Red bell pepper, diced small

16 oz Frozen shredded hash brown potatoes

1 tsp Kosher salt

½ tsp Black pepper

Dice chicken into 2” cubes. Melt butter in a large non-stick skillet over medium heat. Cook chicken, onion, peppers and potatoes for �� – 20 minutes or until potatoes are tender. Season chicken potato hash with salt and pepper. Serve for breakfast with eggs.

Beef Creole� servings

8 cups Cooked rice

1 lb Boar’s Head Cajun Style Seasoned

Eye Round, sliced ½” thick

2 Tbsp Olive oil

1 cup Yellow onion, thinly sliced

1 cup Green bell pepper, thinly sliced

½ cup Celery, thinly sliced

2 cups Roma tomatoes, chopped


½ tsp Boar’s Head Jalapeño Pepper Sauce

Cook rice according to package directions and set aside, keeping warm. Cut beef into ½” cubes. Heat olive oil in a large non-stick skillet over medium-high heat. Sauté onion, peppers and celery for � minutes. Add beef, tomatoes, chicken stock and pepper sauce. Reduce heat to medium-low and simmer for �0 minutes. Serve over rice.

�0 ��

Spicy Rice with Smoked Sausage and Kidney Beans� – � servings

4 Boar’s Head Hot Smoked Sausages


¼ stick Unsalted butter

½ cup Commercially available canned

tomato sauce

2 tsp Blackening spice or Cajun spice

1 cup Converted rice

15 oz Canned Kidney beans, drained and rinsed

Cut sausage into ½” thick slices. In a tall sauce pan bring chicken stock, tomato sauce, blackening spice and butter to a boil. Stir in sausage, rice and kidney beans. Reduce heat to low. Cover pot and cook for 20 minutes or until liquid is absorbed. Fluff with fork before serving.

Peppercorn Mustard Filet Mignon� servings

4 8 oz filet mignon


1 tsp Kosher salt

2 tsp Fresh rosemary, chopped

4 Tbsp Cracked black peppercorn

Rub each steak with mustard, salt, rosemary and peppercorns. Grill to the desired tenderness. Serve with Fancy Green Beans and Butterkäse Mashed Potatoes (see “Sides” section).

H O T S M O K E D S A U S A G E

Select cuts of pork and

beef are blended with

real spices and crushed

red peppers for a fiery

flavor that will tantalize

the tastebuds! It’s

great on the grill, and

can be heated up

even further with

Boar’s Head Deli-

Style Mustard, or

cooled down with

a Havarti Cheese

topping.

Aroastica® Penne

2 servings

6 oz Penne pasta

6 oz Aroastica® Seasoned Chicken Breast, sliced ¼” thick

1 cup Plum tomatoes, chopped

5 tsp Extra virgin olive oil

2 tsp Fresh garlic, chopped

2 Tbsp Fresh shallots, chopped

4 Tbsp Fresh basil, coarsely chopped

2 tsp Kosher salt



¼ cup Chicken stock

Cook pasta according to package instructions. Drain cooked pasta and rinse under cold water until completely cooled. Transfer pasta to a bowl, coat with � teaspoon of olive oil and set aside. Dice chicken into ¼” cubes. Mix tomatoes, garlic, shallots, basil, salt, and pepper together. Set the mixture aside. Heat olive oil in a large sauté pan over medium-high heat. Sauté diced chicken, mushrooms, and tomato mixture for � minutes. Add chicken stock and cook for � minute. Toss in cooked pasta and serve hot.

�2 ��

Cheesy Meatloaf6 servings

2 lbs Meatloaf mix (beef, pork and veal)

1 cup Cooked plain oatmeal

1 cup Yellow onion, finely chopped

4 cup Fresh flat leaf parsley, finely chopped

¼ cup Soy sauce

2 Large eggs

2 tsp Garlic, finely chopped

½ tsp Dried thyme

½ tsp Black pepper, freshly ground

6 oz Boar’s Head Queso Blanco Semi-Soft

White Cheese

½ cup Ketchup

Place oven rack in middle position and preheat to ��0°F. In a largebowl, mix together all ingredients except Queso Blanco and ketchup until well combined. Transfer 4 of the mixture to a ��” x 9” metal baking dish. Layer half of the Queso Blanco on top of the mixture. Place another 4 of the mixture over the cheese and continue layering with the rest of Queso Blanco and meatloaf mixture. Spread ketchup over meatloaf and bake � hour.

O V E N G O L D ®T U R K E Y

Made of solid white meat

turkey breast, coated in

seasonings and oven

roasted to a delicious

golden brown,

Ovengold Turkey is a

turkey unmatched in

quality; in fact, we

even branded it so

you always know

you’re getting the

real deal. Rich in

protein, low in fat,

and high in taste!

Turkey A La Veracruz� servings

16 oz Boar’s Head Ovengold® Roast Breast

of Turkey, sliced ½” thick

2 Tbsp Olive oil

2 cups Yellow onion, sliced

1 Tbsp Garlic, chopped

½ cup Green olives, sliced

2 cups Roma tomatoes, chopped


½ tsp Crushed red pepper flakes

1 Tbsp Lemon juice

8 cups Cooked rice

Cut turkey into ½” cubes. Heat oil in a large non-stick skillet over medium-high heat. Sauté onion for 2 minutes. Add turkey, garlic, olives, tomatoes, chicken stock, pepper flakes, and lemon juice. Reduce heat to medium-low and simmer for �0 minutes. Serve with hot rice.

White Chicken Pizza� – � servings

8 oz Boar’s Head Golden Classic®

Oven Roasted Chicken Breast, sliced ¼” thick

1 14” pre-baked pizza crust

1 cup Commercially available Alfredo sauce


8 oz Artichoke hearts, quartered

8 oz Boar’s Head Mozzarella cheese, shredded

8 oz Boar’s Head Picante Provolone Cheese, shredded

Preheat conventional oven to ��0°F. Cut chicken into ¼” cubes. Place pizza crust on an ungreased cookie sheet. Spread Alfredo sauce over the top surface of pizza crust. Arrange layers of chicken, mushrooms, artichoke hearts and cheeses on pizza. Bake pizza in oven for � – �0 minutes or until cheese is melted and bubbly.

��

Nothing is better between bread, wrapped or rolled, than Boar’s Head meats and cheeses! The odds are stacked in your favor when it’s Boar’s Head you’re piling high. And though a

Boar’s Head sandwich is great with condiments and toppings, the delectable taste of our quality

meats and cheeses means that nothing else is required!

sandwichesRancher Beef Pita —Recipe on page 36

�6 ��

The Mediterranean� Sandwich

1 6” crusty hoagie roll

½ oz Mayonnaise

½ oz Prepared sun dried tomato spread

2 oz Boar’s Head Hot Butt Cappy, sliced

2 oz Boar’s Head Genoa Salami, sliced

2 oz Boar’s Head Deluxe Roast Beef, sliced

½ oz Sliced hot cherry peppers

½ oz Shaved red onions

2 Green leaf lettuce leaves

2 slices Red tomato

2 slices Boar’s Head Picante Provolone Cheese

Slice the hoagie roll in half lengthwise. Spread mayonnaise on bottom layer of bread and sun dried tomato spread on the top half. Layer cappy, salami, roast beef, cherry peppers, onions, lettuce, tomatoes and cheese on bread. Crown the sandwich. Serve with aBoar’s Head Pickle Spear.

B O L O G N ABoar’s Head has created

a variety of bolognas

to please every palate

– and all are made from

select cuts of pork and

beef, without fillers or

by-products. Whether

served to a child with

the sweet taste of

our Honey Mustard

spread over it, or

enjoyed by adults

with the more

mature flavor of our

Deli-Style Mustard,

our bologna is

both for kids and

for the kid in all

of us.

Rancher Beef Pita� Sandwiches

2 Whole-wheat pita bread

12 oz Boar’s Head Seasoned Filet of Roast Beef, sliced

4 oz Fresh alfalfa sprouts, washed and drained

8 slices Red tomatoes

16 slices Cucumber

4 oz Peppercorn ranch dressing

Cut pita bread in half and form a pocket in each. Divide roast beef, alfalfa sprouts, tomatoes, and cucumbers equally among pockets. Drizzle with ranch dressing.

Barbecue Bologna Sandwich� Sandwiches

4 slices Boar’s Head Pork and Beef Bologna, cut ¼” thick

4 oz Boar’s Head Sweet and Mild Gourmet Barbecue Sauce

8 oz Prepared creamy cole slaw

4 Onion rolls

Grill bologna slices over hot charcoal or indoor grill. Baste with barbecue sauce until bologna is heated throughout. Cut onion rolls and place bologna slices on top of bottom half. Top with cole slaw and crown with other half of roll. Enjoy!

�� 9

Lemon Jack Baguette� Sandwiches

1 French Baguette

1 head Green leaf lettuce

16 oz Boar’s Head Lemon PepperTM Seasoned

Chicken Breast, sliced

1 cup Prepared creamy coleslaw

1 Large yellow tomato, sliced

1 tsp Salt free lemon pepper seasoning

4 oz Boar’s Head Monterey Jack Cheese, sliced

Slice bread in half lengthwise. Layer lettuce on the bottom slice

of bread, then chicken and coleslaw. Sprinkle coleslaw with

lemon pepper seasoning. Top the coleslaw with tomato slices

and cheese. Crown the sandwich. Cut baguette into 4 equal

portions and serve.

Not Your Daddy’s BLT� Sandwiches

8 slices Crusty sourdough bread

2 oz Mayonnaise

4 Red leaf lettuce leaves

16 slices Boar’s Head Bacon, cooked crispy

4 Tbsp Sun-dried tomatoes, julienned

In a toaster oven, toast bread until golden brown. Spread mayonnaise on � slices of bread. Top with � lettuce leaf, � slices of bacon and � tablespoon of sun-dried tomato on bread. Crown with remaining bread.

M O N T E R E YJ A C K W I T HJ A L A P E Ñ OWe added jalapeños to

our semi-soft Monterey

Jack Cheese, giving the

usually mild flavor a

little added bite! This

fresh-tasting cheese

is a great sandwich

companion, and it’s

also the best thing

to happen to a plate

of nachos!

Aroastica® Chicken Wrap2 Sandwiches

4 oz Onions, sliced ¼” thick

1 Tbsp Olive oil

2 12” round whole-wheat wrap

2 oz Prepared guacamole

8 oz Boar’s Head Aroastica® Seasoned Chicken Breast, sliced

4 slices Boar’s Head Monterey Jack Cheese with Jalapeño

4 slices Red tomato

2 oz Shredded iceberg lettuce

Sauté onions in olive oil over medium heat for � minutes. Lay whole wheat wraps flat on a work surface. Spread guacamole on half of the wrap closest to you. Evenly divide chicken, onions, cheese, tomatoes and lettuce on each wrap. Fold the left and right side of wraps inward. Roll the wraps like burritos. Cut the wraps in half diagonally and serve.

�0 ��

L O N D O N P O R T ®R O A S T B E E F

This chef-inspired recipe

was created with a skillful

combination of Port

Wine, herbs and spices,

and then stung with

just a touch of honey

for an extra hint of

sweetness. Perfect

sliced thick as an

entrée or stacked on

a sandwich.

Londonport® Dip� Sandwiches

16 oz Beef consomm�consomm�

1 tsp Chopped fresh garlic

1 French baguette

16 oz Boar’s Head Londonport® Top Round

Roast Beef, sliced

8 oz Roasted onions

In a small sauce pan, heat beef consommé and garlic over medium heat and keep warm. Slice baguette lengthwise ¾ way through. Dip roast beef into warm consume and place on baguette. Top off with roasted onions. Cut into � equal portions. Use remaining consommé as au jus.

Onion Turkey Panini� Sandwich

1 Onion roll

1 oz Commercially available Thousand Island dressing

4 oz Boar’s Head Ovengold® Roast Breast of Turkey, sliced

1 slice Boar’s Head Baby Swiss Cheese

½ oz Shaved red onion

½ oz Roasted red bell pepper

Cut onion roll in half. Spread Thousand Island dressing on top and bottom layer of roll. Pile turkey, cheese, onion and roasted pepper on bottom half of roll. Crown the sandwich. Heat in microwave for �0 seconds. Grill on sandwich press for � minute. If sandwich press not available, grill in non-stick pan, turning once.

Hot & Sweet Sausage Sandwich� Sandwiches

4 Boar’s Head Hot Smoked Sausages

4 Hot dog buns

8 Tbsp Boar’s Head Sweet Vidalia® Onions in Sauce

8 Tbsp Chopped cucumber

Split smoked sausages in half lengthwise ¾ way through. Cook sausages on a hot charcoal grill. Put sausages on hot dog buns. Top off each with 2 tablespoons of sweet onion sauce and 2 tablespoons chopped cucumber.

��

Can you really call it a side dish when it tastes as good as the main course? That’s the idea behind these flavorful foods,

which can become a meal in themselves or an amazing lead-in to the terrific roast to come! These are sides that won’t be

pushed to the side - these are sides with style.

sidesYukon Gold Potato Pavé —

Recipe on page 45

��

Yukon Gold Potato Pav�Pav�� – � servings

1 ½ lbs Yukon Gold Potatoes, unpeeled

and washed

4 oz Boar’s Head Pancetta, sliced

¼ cup Shallots, finely chopped

1 tsp Garlic, finely chopped

¼ stick Unsalted butter1/8 cup All purpose flour

1 cup Heavy cream

½ tsp Kosher salt


½ cup Chives, finely chopped

1 cup Boar’s Head Pecorino Romano Cheese, grated

Preheat oven to ��0°F. Slice potatoes into ¼” thick ovals (leave skin intact) and place into boiling water. Cook potatoes for �0 minutes. Drain potatoes and set aside. Cut pancetta into small pieces. Sauté pancetta in butter over medium-high heat for 2 minutes. Add shallots and garlic and sauté for � minute. Add flour and mix with a wire whisk until thoroughly incorporated. Add heavy cream, salt and pepper and cook until thickened. Remove from heat and fold in chives and cheese. Spray the inside of a medium-size roasting pan with non-stick spray. Cover the bottom of the pan with a layer of potatoes. Place 4 of the sauce mix over potatoes. Repeat this procedure � times ending with sauce mix as the final top layer. Cover with foil and cook in oven for �0 minutes. Increase oven temperature to ��°F and cook uncovered for an additional �� minutes.

P A N C E T T ATry a taste of Italy with

this traditional, dry cured

Italian bacon. Ready to

slice and serve, it’s the

perfect ingredient in

a host of recipes!

Try it on a thick piece

of bread with tomato

paste and shredded

Boar’s Head

Mozzarella for a

pizza with pizzazz.

Fancy Green Beans� – � servings

4 oz Boar’s Head Bacon

1 ¼ lbs Fresh green beans, picked

1 cup Champagne or sparkling wine

½ cup Low sodium chicken stock

¼ tsp Kosher salt

¼ tsp Black pepper

15 White pearl onions, peeled

Cut bacon into small pieces. Rinse green beans. In a tall sauce pan, sauté bacon over medium high heat for � minutes. Add champagne, chicken stock, salt, pepper and bring to a boil. Reduce heat to medium. Add green beans and cook until slightly firmer than the desired tenderness. If liquid cooks off too quickly, add more water. Add pearl onions and cook for another � minutes.

Butterkäse Mashed Potatoes6 – � servings

3 ¼ lb Yukon Gold potatoes

1 ¾ Tbsp Kosher salt

1 stick Unsalted butter

¼ tsp Granulated garlic

1 ½ cup Heavy cream

4 oz Boar’s Head Butterkäse Cheese

Peel and cut potatoes into quarters. Rinse potatoes until water is clear. Boil potatoes in water with �-tablespoon salt in a medium saucepan for 20 minutes. While potatoes are boiling, melt butter, garlic and heavy cream; keep warm. Drain potatoes, mash, then add cream mixture and cheese. Season potatoes with remaining salt.

�6

While we take the quality of our products very seriously, that doesn’t

mean you can’t have some fun with them while you’re eating them! Boar’s Head meats and

cheeses make perfect fun foods, and here are just a few ideas to get creative with our cold cuts. Get the

kids involved, and start them on the path to good nutrition with Boar’s Head.

fun foods

Pretzel Stick Roll Ups —Recipe on page 48

�� 9

Piggies In Blankets� Servings

8 oz Refrigerated ready-made

crescent roll dough

1 package Boar’s Head Cocktail

Beef Frankfurters

1 whole Boar’s Head Kosher Dill Pickle,

cut in half lengthwise

1 jar Boar’s Head Honey Mustard

Lay out individual crescent rolls, then cut into thirds using a dull butterknife. Wrap each strip of dough around one cocktail frankfurter. Place on baking sheet and cook according to crescent roll package directions, usually at ��0ºF for �2 to �� minutes, and until dough is golden.

While the “piggies” cook, turn pickle flat side down. Using the same dull butter knife, have kids practice cutting and slice pickle halves in two. Make sure to show them where to place their hands to protect their fingers. Use sliced pickles for garnish. Serve with honey mustard.

English Muffin Pizza� Pizzas

2 English muffins

¼ cup Commercially available pasta sauce

12 slices Boar’s Head Pepperoni (can be

purchased pre-sliced in a pouch)

2 slices Boar’s Head Mozzarella Cheese,

each cut into 4 strips

Place English muffins on a clean work surface. Halve each using fork. Spread each half with � tablespoon pasta sauce. Arrange � pepperoni slices on each half, then make a large X on each half with Mozzarella Cheese strips. Place on baking sheet and bake at ��0ºF, about �0 minutes or until hot and cheese has melted.

P E P P E R O N INatural spices and a careful

drying process puts the

pep in our pepperoni.

It comes in a variety of

sizes and shapes to

accommodate any

application, from

topping a pizza to

stuffing a sub, filling

an appetizer tray or

bitten right off

the stick!

Pretzel Stick Roll Ups� Rollups

2 slices Boar’s Head Baby Swiss Cheese

2 slices Boar’s Head Maple Glazed Honey CoatTM Ham

1 slice Boar’s Head Yellow American Cheese

1 slice Boar’s Head Pork and Beef Bologna

3 small Pretzel sticks

On clean work surface, lay out cheese slices. Place one ham slice on each Baby Swiss Cheese slice and bologna on American cheese. Starting at one end, roll up each pair of slices and skewer with pretzel stick. (Grownup helper may need to assist small hands with pretzel spearing.)

Kid’s Favorite Macaroni and Cheese6 Servings

4 Tbsp Unsalted butter, divided

3 Tbsp All purpose flour

2 ½ cups Whole milk

1 lb Boar’s Head Yellow

American Cheese, chunked

½ tsp Dry mustard

1 lb Macaroni, in shapes such as pinwheels

and spirals

¼ cup Boar’s Head Vermont Cheddar Cheese, grated

½ cup Plain breadcrumbs

Salt and pepper to taste

Preheat conventional oven to ��0ºF. Generously coat 2-quart baking dish with nonstick cooking spray. Melt � tablespoons butter, add flour and cook over moderate heat for 2 minutes, stirring constantly. Do not brown. Add milk and whisk constantly until thickened, � to � minutes. Add American cheese, mustard, salt & pepper and stir until blended. Remove from heat.

Cook macaroni according to package directions. Drain well, but do not rinse. Mix cooked macaroni with the cheese sauce. Stir until blended. Pour macaroni and cheese into baking dish. Sprinkle with Cheddar cheese and breadcrumbs, and dot with remaining tablespoon of butter. Bake �0 minutes or until bubbling and golden brown. Let stand �0 to �� minutes before serving.

now you‘re

Since Boar’s Head was founded in 1905,

much has changed in the world. While many

have learned to cut corners, we at Boar’s Head are

happy to say we haven’t changed with the times.

Over one hundred years later, we’re

still using only the finest ingredients.

Pure pork, poultry and beef, combined with

real spices, and cheese made with only the

freshest ingredients. We never use by–products,

cereals, fillers, artificial flavors or colors.

Quite simply, at Boar’s Head we wouldn’t

put anything in our products that you wouldn’t

put on your family’s table.

w w w . b o a r s h e a d . c o mCustomer Service 1-800-352-6277

©2006 Boar’s Head Provisions Co., Inc.

12–2006

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Boar's Head Brands Recipe Book