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.
This 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.
Because 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.
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.email@example.com or call 343-600-4225 (home) or 343-263-3312 (cell).
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!
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.