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Needham, MA & Brockton, MA

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Great Links -
Information about the Products You'll Find
at John Dewar & Co.

Recipes from John Dewar's

Information and News
Beef: Dry Aging & Wet Aging Techniques
Aging Gracefully by Christine Muhlke, NY Times, January 29, 2010. All about La Quercia, an Iowa company producing world class American prosciutto.

Dude, It Adds Up - A Mom Proves Fast Food Made at Home Is Cheaper and Better by Sally Sampson, Washington Post, September 16, 2009. Make your own Homemade Double Whopper!

Curious Why Frozen Meat Is Considered 'Fresh' WBZ TV News, September 3, 2009. Did you know some markets sell frozen meat as fresh? Never at John Dewar & Co.!
Lard - After decades of trying, its moment is finally here. Slate, June 2, 2009. Regina Schrambling talks about the perhaps surprisingly wholesome qualities of lard as well as the reasons for it's rapid rise to trendiness in recent months.
More intense bacon? Go full boar. Boston Globe, January 28, 2009. Luke Pyenson reviews uncured smoked wild boar bacon. Available at John Dewar.
If you've got an afternoon to spare Boston Globe, January 28, 2009. Lisa Zwirn discusses the fine points of Cassoulet. Includes recipes for a classic and streamlined versions. John Dewar & Co. can supply you with ingredients such as duck confit.
Sausage company does it with smoke and mixtures Boston Globe, August 22, 2007
Loving Lard San Francisco Chronicle, September 17, 2008. James Temple reports on lard, a product that is undergoing a reputation renaissance.
Finest New England Local Specialty Foods - This Roast Reigns on New Year's (Crown roast of pork) Boston Globe, December 27, 2006
Preserving tradition with their pickles Boston Globe, June 21, 2006
A memorable platter of rustic pork served without fanfare or explanation Boston Globe, April 26, 2006
Gamey Squab is a Great Splurge Boston Globe, April 19, 2006 with recipe: Roast Squabs
Meat to Market - Salumeria Biellese Boston Globe, April 19, 2006
In a real pickle, and loving it Boston Globe, January 11, 2006
A Guide to Buying Fresh Pork"" by Cook's Illustrated
An Illustrated Guide to Beef Roasts "" by Cook's Illustrated
Putting Flavor Back Into Pork The Boston Globe, December 1, 2004
Berkshire Breed Prized for Richness of Flavor Boston Globe, December 1, 2004
It's All in the Blend for this Robiola - SFGate July 7, 2005
Bill Niman - An All-Natural Pig-Farming Rock Star Independent Weekly June 15, 2005
Sausage company does it with smoke and mixtures The Boston Globe, August 22, 2007, by Lisa Zwirn

Recommended Sites

American Wagyu Association
American Culinary Federation
Chef du Jour Express
Captain Marden's Seafood
Lower Falls Wine Company
Swartz Catering Company
About Steak by Chef John J. Vyhnanek

Our Producers & Suppliers

Bell & Evans
Chef Myron's Sauces
CIBO Naturals
Cormier's Gold Marinades
Deli Arts
Didi Davis Food
Fior d'Italia Pasta & Cheese
Fire Dancer Jalaleno Nuts
Green Mountain Gringo®
Hampton Chutney Company
Healthy Solutions Spice Blends
India Tree Flavored Coffee Sugars
Misty Knoll Farms
Real Pickles
Root Cellar Preserves
Route 11 Potato Chips
Sauces n Love/Scarpetta
Shootflying Hill Chocolate Sauces
Sweethearts Three Chocolates
William Poll



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