by guest blogger Rich Baringer

On a summer weekend, as you drive through “food alley” on Rt. 113 in Blooming Glen, you’ll see a bit of a traffic jam at Blooming Glen Catering and Pork Products. The parking lot is packed with cars, trucks and even bicycles as folks flock to Big Bob’s BBQ for a sandwich or some ribs. But if you stop in at their retail store, you’ll find the real treasures—all things pork.
 
You can buy things like pulled pork, salads (their chicken salad is very good), deli meats and cheeses, even their own dried beef. Take a look at the fresh meat cases, though. As a good butcher should, they offer any cut of pork that you might need, all freshly cut.
SausageProbably most popular are the smoked and cured meats. Try the incredible smoked chops for a quick meal, or a meaty smoked ham hock for soup. They offer a number of delicious sausages—country, sweet and hot Italian, smoked, and kielbasa. Their bacon is “to die for” and for my money, they’ve got the best scrapple this side of Lancaster. During the holidays, their wall is covered with orders for their great honey-glazed spiral-cut hams – a staple on the holiday table for many in the area.
 
Blooming Glen Pork began in 1865 by hauling their products to Reading Terminal Market in Philadelphia by horse and carriage. They left the Market in 1997, but owner Bob Moyer, the 6th generation to run the business, continues the family’s standard of excellence here at home.
 
So visit Blooming Glen Pork (or “The Pig Place” as Jake, my 3 year-old son calls it). Go hog wild (did I really write that?) supporting yet another Bucks County culinary delight.

Blooming Glen PorkBlooming Glen Catering and Pork
1248 Route 113
Blooming Glen, PA 18911
(215) 257-2710

Retail Store Hours:
Wednesday: Noon – 6 pm
Thursday: 8 am – 6 pm
Friday: 8 am – 6 pm
Saturday: 8 am – 4 pm

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3 Responses to Blooming Glen Pork and Catering

  1. John says:

    Their stuffed pork tenderloins are phenomenal. It’s butterflied pork tenderloin wrapped around country (or hot or sweet) sausage, with bacon laid overlapping, lengthwise and tied up as a roast. I made one for my family and my mom’s comment was that it was like a great book… you just don’t want to finish it because then there won’t be any more.

  2. Rich Baringer says:

    Try those stuffed tenderloins sliced and on the grill–easy, quick and delish!

  3. Check out this article on scrapple on the NYT food blog. Scroll down to comment #24 for another local’s fond memories of scrapple from Blooming Glen Pork.
    http://dinersjournal.blogs.nytimes.com/2009/12/01/the-way-we-ate-the-great-scrapple-correspondence-of-1872/

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