To Our Valued Customers:

The Canadian Government released a Food Recall Warning for Microbiological Salmonella on July 31st that has been traced to onions distributed throughout Canada and the United States. It has been has been determined and stated by the FDA and the Canadian Government that the contamination originated from Thompson International, Inc. in Bakersfield, CA. Peri & Sons does not sell to any of the parties that have been implicated in this recall and we are confirming that the onions named in this incident are not from our company. Onions from Peri & Sons Farms 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)

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, via the contact information noted below.

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



FREQUENTLY ASKED QUESTIONS

What has the FDA and the Canadian Government identified in this salmonella outbreak?
The Government of Canada and the FDA have traced and determined the contamination originated from Thompson International, Inc. in Bakersfield, CA. Please refer to the FDA link and Canadian Government link for more information and details about the actual brands involved.

https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-newport-red-onions-july-2020
https://www.canada.ca/en/public-health/services/public-health-notices/2020/outbreak-salmonella-infections-under-investigation.html

Are onions purchased from Peri & Sons Farms safe for consumption?
Yes. Onions from Peri & Sons Farms are safe for consumption. Peri & Sons Farms does not sell onions to any of the parties that have been implicated in this recall. The onions in this incident are not product from our company.

How do I confirm onions from Peri & Sons Farms are safe for consumption?
Confirmation of our ongoing testing practices and food safety certificates are available for review. The food safety standards and pathological testing consistently prove the purity of our onions. Peri & Sons Farms has the strictest food safety policies, certifications and verified practices in place to ensure the safety of consumers. Please see packing shed food safety certifications.

Our internal food safety certifications practiced standards require that all onions, red, white, sweets and yellows, sold and shipped direct from our farms and packing shed facilities in a sealed truck 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.

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.

PSF_Firebaugh Fields - Pathogen Results 2020 2 >
PSF_P35-2 Organic Onions >
PSF_Firebaugh Fields - Pathogen Results 2020 1 >
PSF_P32 COA >


Peri & Sons Farms
Peri & Sons Farms
One Thing in Common
Did you know onions are the only basic ingredient found in every single solitary cuisine around the world? Onions are endlessly versatile and an essential ingredient in countless recipes. Believed to be native to Asia, these underground bulbs are prized all over the world; they are definitely prized in Yerington, Nevada at Peri & Sons Farms where we have been growing premium white, red, yellow, sweet and organic onions since 1979.

If you love cooking, and especially cooking with onions, then we think you will particularly enjoy this part of our website. We invite you to join our Onion Obsession Club to periodically receive information and recipes featuring onions.
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Porchetta Tacos
Ingredients
For the porchetta spice rub:
1/4 cup chopped fresh rosemary
2 Teaspoons chopped fresh sage leaves
5 garlic cloves, grated
Zest of 1 lemon
1 1/2 tablespoons kosher salt
2 teaspoons fennel seed
1 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

For the porchetta:
1 1/2 pound center-cut boneless pork shoulder

For the pickled red onions:
1/2 large red onion, cut in 1/8” rounds, then separated into rings
1/3 cup red wine vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1 garlic clove, halved

For the chipotle mayonnaise:
1/3 cup mayonnaise
1 teaspoon adobo sauce (from can of chipotle peppers)
Salt and pepper, to taste

Remaining ingredients:
1/2 bunch broccoli rabe, blanched
6 to 8 small flour tortillas
Chopped fresh cilantro
1 lime, cut into wedges
Directions
Make the porchetta spice rub: Combine all ingredients except the olive oil in a small food processor, mortar and pestle, or spice/coffee grinder. Add the olive oil and process until you have a paste. Set aside.

Make the prochetta: Using a sharp knife and cutting from the long side, cut underneath the fat cap, between the fat and the meat almost, but not all the way across to the other side. Once cut, fold it back out of the way. Cut down the centre of the pork, lengthwise, almost but not all the way through. Fold it open like a book. Repeat this cut with the two pieces you just cut.

Press to lay flat out a cutting board. Cover with plastic wrap and using a mallet or heavy skillet, pound down to flatten a bit. Remove plastic.

Rub 1/2 of the spice rub on top of the pork. Starting from the end without the fat, start rolling up the pork and when you get to the fat cap, fold it over the top. Rub the outside of the pork with the remaining spice rub. Secure the pork with cooking twine every 2”. Refrigerate uncovered at least 2 hours, preferably overnight.

To cook the porchetta: Preheat oven to 475°F. Place porchetta fat side up in a shallow baking pan and place into preheated oven. Cook for 20 minutes, then reduce heat to 325°F. and cook until thermometer registers about 135°F in the thickest part, about 75-90 minutes (for 1 1/2 lb roast). Allow to rest at least 20 minutes, then remove the string, slice and then roughly chop. Place in a bowl and toss with some of the pan drippings. Proceed to make tacos immediately or refrigerate, covered, for up to several days.

Make the pickled red onions: Boil a kettle of water. Pour boiling water over onion rings in a large bowl until covered. Let stand 2 min, then drain.

In a medium saucepan on the stovetop, boil the vinegar with the sugar, salt, and garlic until sugar dissolves.

Remove from heat and add onion rings. Push onion down into liquid so it is mostly covered and let stand for at least 30 min. To store longer, cover and refrigerate. Can be refrigerated up to 1 week.

Make the chipotle mayonnaise: Combine the mayonnaise and adobo sauce with salt and pepper, to taste. Refrigerate if not using immediately.

Blanch the broccoli rabe: Bring a large pot of water to a boil. Prepare broccoli rabe by removing the bottom couple of inches of the stems.

Place broccoli rabe into boiling water and allow to cook 1-2 minutes. Remove to a colander and rinse briefly under cold water to stop the cooking, then set aside to drain.

Before using, blot dry between paper towel and re-warm, if desired. Can be made ahead and refrigerated. Use at room temperature or slightly re-warmed.

To assemble the tacos: Place 3 stalks of blanched broccoli rabe in the centre of the tortilla. Top with chopped porchetta. Sprinkle with some of the pickled red onion and scatter some chopped cilantro/parsley on top. Top with a dollop of chipotle mayo and serve with a lime wedge, for drizzling.
Porchetta Tacos
Making the components to assemble these tacos is a bit of a process, but totally worth it. Loaded with healthy broccoli rabe, quick pickled red onions, savory porchetta and a spicy chipotle mayo, these are some of the best tacos we've ever tasted. Double the recipe and invite your friends over for an over-the-top taco party!
PREP TIME
2 hours / 0 mins
COOK TIME
1 hour / 30 mins
Looking for inspiration? Try these recipes:
Pork Tenderloin and Onion Jam Sliders
Pork Tenderloin and Onion Jam Sliders
Asparagus and Prosciutto Frittata
Asparagus and Prosciutto Frittata
Corned Beef Hash with Brussels Sprouts
Corned Beef Hash with Brussels Sprouts
Join in the Onion Obsession!
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