October 20, 2021


To Our Valued Customers:


There was a recall on fresh whole red, white, and yellow onions imported from Chihuahua, Mexico on October 20th, 2021. Our company did not purchase from any of the distributors named in this incident nor did we purchase product imported from Chihuahua, Mexico. Our onions are grown fresh right here in NV and shipped direct to stores. We do not have any association whatsoever with the parties that have been implicated in this recall. The onions in this incident are not from our company. Peri & Sons Farms onions are safe for consumption.


Peri & Sons Farms has the strictest food safety policies in place to ensure the safety of our customers and end consumers. Our internal food safety standards and practices require that all onions, red, white, sweets and yellows, sold from our farms and packing shed facilities carry a certificate of analysis with negative results for both Salmonella and E. coli. We have provided documentation of our testing analysis for your reference as attachments. See Certificates of Analysis. (COA). Additionally, verification of our food safety certifications can be found here: www.PeriandSons.com/Onions.


We hope this information and documentation of our testing will put your mind at ease with respect to the quality and purity of our onions. As always, COAs are available for all buyers upon request.


If you have any questions, please contact either me or Sara Brinkley, Director of Food Safety, Direct-775-463- 6301, Cell: 775-781-3886 or via email Sara@PeriandSons.com.


As always, the team at Peri & Sons Farms is completely committed to providing our customers a safe, pure, and clean product. We remain deeply grateful for your continued business and wish you and your entire team safety and good health.


Sincerely,

Pamela Peri

Pamela Peri
Executive Vice President
Peri & Sons Farms
775-463-4444 Main Office
775-781-3838 Mobile
Pamela@PeriandSons.com

Sara Brinkley
Director of Food Safety & Organic Certification
Peri & Sons Farms
775-463-6301 Direct
775-781-3886 Mobile
Sara@PeriandSons.com

BBQ Pork Belly Sliders with Pickled Onions
We admit that these tasty little nuggets of awesomeness require some planning ahead and prep work, but once you taste these sliders, it'll all have been worth it! If you do not want to use a store-bought BBQ sauce, a store-bought teriyaki or hoisin sauce work equally as well.
PREP TIME
15 minutes
COOK TIME
1 hour / 45 mins
BBQ Pork Belly Sliders with Pickled Onions
Ingredients
For the pickled onions:
1 large red onion, sliced into thin half-moons
1/2 cup white sugar
1/2 cup red wine vinegar
1/4 teaspoon allspice (optional)

For the pork belly:
1 pound skinless pork belly
2 teaspoons salt
3 tablespoons brown sugar

Remaining ingredients for the sliders:
8 multi-grain or Hawaiian rolls, split
Green lettuce leaves
Mayonnaise
Store-bought BBQ sauce
Directions
Prep the pork belly: Pat the pork belly dry with a clean paper towel and place in a non-reactive baking dish. Rub with salt and sugar on all sides. Tent loosely with foil and refrigerate for at least 24 hours and up to 3 days. The more time you have to cure the pork belly, the crispier and more flavorful the end result will be.

At least 8 hours before serving the sliders, make the pickled onions. Pack the onion slices into a lidded glass jar. In a small saucepan on low, heat the vinegar, sugar and allspice until sugar is dissolved. Do not boil the mixture. Pour the sugar and vinegar mixture over the onions. Let cool, place lid on jar and let rest for at least 8 hours and up to three days.

About 1 1/2 hours before serving, remove the pork belly from the refrigerator and let come to room temperature. Preheat your oven to 450 F. Once the oven is heated, put the pork belly in the oven and roast for 30 minutes. Drop the oven temp to 275 F and continue to roast for another hour and fifteen minutes. You want the pork belly very tender, but not mushy. Remove the roast from the oven and let sit for at least ten minutes before slicing.

To assemble the sliders, place a few slices of lettuce and pork belly on the bottom sides of the slider buns. Top with mayo, BBQ sauce and pickled onions. Serve immediately.
Looking for inspiration? Try these recipes:
Red Chicken Pozole
Red Chicken Pozole
Beet, Goat Cheese and Caramelized Onion Flatbread
Beet, Goat Cheese and Caramelized Onion Flatbread
Chicken Enchiladas
Chicken Enchiladas
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