Our superior pork is created by feeding the pigs finished for market on our family farm using a special diet that includes a source of probiotics. They get to root around in the dirt and enjoy the hay they get fed as well. The pork has a natural marbling, is a good texture and has the great natural taste of a “pasture-raised” pig. In the autumn our pigs get the added bonus of eating wild apples and pumpkins for that “Orchard Pig” flavour.
Ingredients: Sea Salt and pure raw spices.
All products are vacuum packed.
Cured and smoked meats used comply with Ontario Health regulations cooking methods and use sodium nitrates for the curing and natural smoke.
The cuts we sell are:
- Pork chops – fresh, bone-in (2 per pkg)
- Pork chops – cured & smoked, bone-in (2 per pkg)
- Butt chops – fresh or cured & smoked, sliced (butt bacon or capicola)
- Pork cutlets/snitzel
- Tenderloin
- Pork Sausage – famers, garlic or honey/garlic (4 links per pkg)
- Lean Ground Pork (1.5 lb pkg)
- Pork Roasts – fresh (shoulder, ham)
- Ham Roasts/Steaks – cured & smoked
- Spare Ribs or Back Ribs
- Bacon (1/2 lb pkg)
Choice of Cuts
The hog carcass is then broken into four main primal cuts as follows:
- Shoulder – Fresh Roasts, Butt Chops, Butt Bacon, Sausage ◦ The shoulder is the toughest and least expensive cut of pork, but because of the marbling and slow cooking it is tender. Some roasts are cut, and a few cottage roles made, and some is cured and sliced to make butt bacon. The rest is put towards sausage or ground.
- Loin – Pork Chops Bone-in Natural or Cured & smoked, Tenderloin, Boneless Loin, Back-ribs ◦ The loin contains the highest-quality meat and is the most expensive cut of pork. Chops are either natural or cured & smoked. The choice tenderloin is always left fresh. On pork ½’s or whole the tenderloin is sometimes included with the pork chop to create the “farmer’s chop”. If a bone-less loin is ordered the remainder becomes the Back-ribs.
- Belly – Bacon, Spare-ribs ◦ This cut is fatty with streaks of lean meat. The spareribs are separated from the rest of the belly – leaving the bacon to be cured and smoked.
- Ham – Fresh Roast, Cured Ham Roast, Cured Ham Steaks, Sliced Black Forest Ham, Schnitzel, Sausage ◦ The primal fresh ham is the hog’s hind leg and the largest pork cut. Leaving the bone-in maximizes the flavour and makes great roast fresh or cured and smoked. Schnitzel, sometimes called scaloppini, is boneless, tenderized and then breaded. Black Forest Ham is made then sliced and packaged is also an option. Remaining meat is put towards the sausage or ground.
Other Specialty cuts:
- Butt Chops – Fresh, Paprika, Wine & Mushroom Steaks ◦ The square cut located above the primal shoulder cut has super nice marbling and is sometimes cut into Butt Chops. Marinated these are amazing.
- Jowl Bacon – Neck Bacon, Sausage ◦ This high-quality cut is most often added to the pork sausage or ground due to the fact of its size. Meanwhile it makes amazing bacon. Smoked longer and cut thin it is similar to prosciutto. However, Prosciutto (the Italian word for ham) is made from a leg of pork. It is first allowed to drain in a cool place for approx. 24 hours, then rubbed with sea salt and spices, then air-dried for two months, periodically re-rubbed, and turned. After salt-curing the meat is washed to remove the salt and hung in a cool breezy place to cure for as little as a few months but, traditionally up to two years.
- Hocks – Fresh or Cured & smoked Hocks, Sausage. ◦ Hocks are often simmered for long periods in soups, stews, and braised dishes to add flavour and richness. Fresh hocks can be stewed with Sour Kraut for hearty meal. Smoked hocks make a great “Ertwensoep”, Dutch pea soup or added to white beans for good Old-fashioned Pork & Beans. If not cut as hocks the meat is trimmed and put towards the sausage.
- Organ Meats – heart, liver, tongue. Freeze dried these cuts make great dog treats.
For recipes click link