Sean Brock Audrey Chef James Beard Award for Best Chef, Southeast, and is a four-time finalist for Outstanding Chef, as well as a three-time finalist for Rising Star Chef Virginia

Chef Sean Brock’s passion for restoring and preserving heirloom ingredients has remained a driving force in his award-winning approach to southern cuisine. 

From his early roots in rural Virginia to helming the kitchen at several prestigious southern restaurants in Atlanta, Charleston, and Nashville, Brock continues to redefine what it means to cook and eat southern food.

In addition to winning the James Beard Award for Best Chef, Southeast in 2010, Brock has also been recognized multiple times as a finalist for Rising Star Chef and Outstanding Chef. Both of Brock’s cookbooks, Heritage and SOUTH, were New York Times bestsellers, with Heritage winning the 2015 American Cooking James Beard Award.

Chef Brock hosted the Emmy Award-winning PBS television show, Mind of a Chef (Season 2), and was featured on season six of the popular Netflix show, Chef’s Table.

Brock is currently opening his flagship restaurant Audrey in East Nashville. At Audrey, Chef Brock is approaching his next chapter with a simple but powerful mission: contribute to Southern culture, community, and cuisine in a lasting & impactful way. “Audrey is the restaurant I want to retire in. I plan to take a minimalistic approach to exploring the future of Southern Food.”

Recreate Chef Sean's recipes with his favorite Regalis ingredients. 

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Best Ibérico Bacon - 250 gr. photos by Regalis Foods - item 1
Ibérico Bacon - 250 gr.

Rich in both scrumptious fat and sweetness, bacon from Iberian Black Pigs (patas negras) is the quintessence of refined indulgence. Though so elegant that traditional presentations may seem unworthy, our recommendation is to simply serve this selection however you most earnestly enjoy bacon, and prepare for that format to be elevated beyond recognition. But do keep in mind that because of its wildly plump fat, only gentle warming is needed to cook these slices to perfection - too much heat will over-render the fat and spoil the splendor.

Ibérico pigs have been an integral aspect of the Spanish culinary tradition for centuries. Predisposed to exceptional fat development throughout their muscular structure, these hogs are amenable to long, slow curing that promotes unparalleled complexity and sweetness. For those that earn the distinguished status of Ibérico de Bellota Jamón, their golden years (specifically what's called the Montanera period - the fall and winter before they'll be slaughtered) will be lived out as luxuriously as imaginable, freely roaming among centuries-old pastures dotted with oak trees. This environment is called the Dehesa, and at the time of year when it belongs to the pigs, it will be covered with acorns - bellotas - for the pigs to feast upon. And as much as we love what becomes Ibérico de Bellota Jamón, the pigs seem to love these acorns. 

During their few-month foray among the oak trees, pigs will double their weight on a diet consisting of these acorns and other naturally occurring grasses and herbs. Not only does this promote a rich nuttiness and crispness to the meat, it also ensures a significant concentration of unsaturated fatty acids, the epitome of good fat. Regardless of which cut is selected or which aspect of its tradition is focused upon, Ibérico de Bellota Jamón is absolutely one of a kind, and truly an honor to share.