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.


Pamela Peri

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

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

Glazed Country Ham with Cranberry Chutney
This show-stopper of a holiday main will have your guests thinking you spent all day in the kitchen, but the prep time for this dish is actually quick and easy. Make the chutney at least 8 hours in advance and allow to chill before using. This recipe makes 8 servings.
45 minutes
2 hours / 45 mins
Glazed Country Ham with Cranberry Chutney
For the ham:
1 7-8 pound country ham
4 cups chicken stock
1 small sweet onion, thinly sliced
1 1/4 cups packed dark brown sugar
1 cup bourbon
3 sprigs thyme
3 cloves garlic, chopped
1 tablespoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 1/2 teaspoons fresh lemon juice

For the cranberry chutney:
4 cups fresh cranberries
1 cup raisins or dried cranberries
1/2 cup white sugar
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon minced fresh ginger root
1/4 teaspoon ground cloves
1 cup water
1/2 cup finely minced red onion
1/2 cup chopped Granny Smith apple, peeled and cored
1/2 cup finely chopped celery
Make the chutney: In a medium saucepan, combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery; continue to cook, stirring occasionally until the mixture begins to thicken, 5-10 more minutes. Transfer to a container and cool slightly. Refrigerate for at lest 8 hours and up to 24 before serving.

Make the ham: Preheat your oven to 425 F. Place the ham in a roasting pan fitted with a rack. In a large saucepan, bring the stock, onion, sugar, bourbon, thyme, garlic and black and red pepper to a boil; stir until the sugar dissolves. Boil 3 minutes, then pour over the ham. Roast 30 minutes. Baste the ham with the pan juices; tent with foil. Reduce the heat to 325 degrees and roast, basting with the pan juices every hour, until an instant-read thermometer inserted into the thickest part of the ham (not touching bone) registers 145 degrees , about 2 1/2 hours.

Strain the pan juices into a large pitcher and stir in the lemon juice. Slice the ham thinly; serve with the pan juices and the chutney.
Looking for inspiration? Try these recipes:
Italian Salad with Fig and Prosciutto
Italian Salad with Fig and Prosciutto
Balsamic Chicken Salad
Balsamic Chicken Salad
Green Shakshuka
Green Shakshuka
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