We regret to inform you that pork will not be available in the 2017 season. We explained on the recent “Pigs No More” blog post the reasons for the decision not to raise pigs this year. Hopefully, we will be able to do so again in the future!

Pastured pork is now available in single cuts or sample packs of 20 pounds or more.

20160906_151036This tender, juicy pork is from contented pigs that were raised as pigs were meant to live. They were not confined inside a barn in the 6 months that they were with us. Instead they were rotated through spacious paddocks of both grass and bush, moving to a fresh paddock every week to 10 days where they grazed, mud bathed, played and rooted to their hearts content. Grass, weeds, leaves and tubers made up a high percentage of their diet. It was  amazing to watch them grazing through the tall grass, rooting in the soil and chewing roots, tubers, nuts etc, or rushing to eat grape vines that we pulled out of the bushes for them.

20160905_165548Because pigs are omnivores and don’t fatten well on pasture alone, we supplemented their diets with apples gleaned from nearby farms (often over 100 pounds per day!), whey and cheese from county producers and relatively small amounts of barley and corn which had been grown in the county.

Better for pigs, better for people

In addition to making for happier pigs, studies have shown that raising animals on pasture produces meat which is much better for human health.  Among its better known benefits are significantly higher concentrations of the beneficial Omega 3’s and of Vitamins D and E.

Price list:

Loin chops and loin roasts  $8.00 per pound

Cured and smoked bacon. $9.00 per pound

Cured & smoked ham. $8.00 per pound

Fresh ham roasts. $7.00 per pound

Shoulder roasts and steaks; sausage patties  $6.50 per pound

Sample packs of 20 lbs or more: $6.75 per pound (cuts from each category above)

Half pig. $3.50 per pound, hanging weight (approx. 75-95 lbs hanging weight produces approximately 55  – 75 lbs of packaged meat, depending on how you have it cut). You pay the butcher’s cutting and wrapping etc. fees and give directions for the type of cuts that you would like.

Whole pig. $3.25 per pound, hanging weight (approx. 150-190 lbs, which produces approximately 110 – 150 pounds of packaged meat, depending on how you have it cut). You pay the butcher’s cutting and wrapping etc. and give directions for the type of cuts that you would like.

Contact: Bob at Robert.burkinshaw@gmail.com or call 343-600-4225 (home) or 343-263-3312 (cell).

Pork Recipes

We hope to grow this section but here is one recipe that one of our clients kindly shared with us. She made it with extra thick pork chops. We made it with a shoulder roast and it turned out beautifully!

Serves 4
5 or 6 quart slow cooker, cooked on low, approx 8 hrs
Please note ingredient quantities and cuts are a suggestion only! You know your family and their preference and substitutions are fine!
2 carrots – chopped
2 celery sticks – chopped
1 medium onion – chopped or sliced per preference
2 leeks – chopped
5 garlic cloves – finely chopped
2 apples – peeled, cored and cut into chunks
250ml cider
2 thick cut (1 1/2”) pork chops or shoulder roast
Fresh thyme sprigs – as preference
Oil, salt and pepper
I always recommend browning everything prior to slow cooking to ensure a good flavour.
In a heavy based fry / grill pan, warm some oil over a med/high heat, season the pork with salt and pepper (at minimum – add whatever herbs and spices you prefer), then sear the chops in the pan.  It will hiss and smoke and that’s okay. The heat should be high enough to get browned within a few minutes each side. Then take some tongs, grab the meat and sear the fat on the side of the meat too.
Once there’s a sear, set the meat aside and turn the heat right down. If the oil is burned, discard and add more (don’t scrape out the good stuff sticking to the pan). Warm over a lower heat and then add the onions, leeks, carrots and celery. They should be slightly covered in oil, not dry. Once they are showing signs of softening / browning, add the garlic and apples. Let them absorb the oil and other flavours. After about 5 mins, add the cider and let it all simmer for a few minutes. The cider will bubble off all the alcohol and you should be able to scrape off whatever might be left sticking to the pan. Strip the thyme sprigs into the liquid and check the seasoning, adding salt and pepper per preference.
Layer the pork and veg into a slow cooker, then pour the liquid over top. Cook on low for 7 to 8 hours.
Once cooked, remove the meat and veg (keep warm), skim the fat off the liquid and fast boil to reduce. (Will not reduce much, richer option – take a small amount of liquid and add cream, cream will reduce but flavour still stay, or can add more cider). You can also remove whatever fat has come off the meat, prior to serving.
Serve with mashed potatoes or add mini potatoes to the slow cooker instead along with the carrots and celery (photo attached), or crusty bread and butter if preferred.
Or: serve with parsley dumplings, courtesy of Delia Smith –
2 oz (50 g) shredded suet (butter works, worst case scenario)

Mix the flour, the salt and pepper and the parsley in a bowl. Then mix in the suet – but it mustn’t be rubbed in. Add just sufficient cold water to make a fairly stiff but elastic dough that leaves the bowl clean. Shape it into 8 dumplings.

When the pork is ready, remove the meat and vegetables with a slotted spoon on to a large warm serving dish. Cover with foil and keep warm. Season the liquid to taste, then bring to a brisk boil. Put the dumplings in, cover and cook them for 20-25 minutes, making sure that they don’t come off the boil. Serve the meat surrounded by the vegetables and dumplings, with some of the liquid poured over and some in a gravy boat.

There are so many options! I will likely have many more recipes, if you are interested.
Thanks Bob!