soy free PORK
|(a little bit of a scary sight with nothing but these little wires strung near
the ground to keep them from running off)
Raised Outdoors With Pasture And Woods, They Also
Receive Supplemental Certified Organic Soy Free Feed Daily.
Instead of Soy, They Eat Flax, Sunflower and Field Peas.
They Are Available At Various Times Of The Year.
A Limited Supply Is Available As Always Because
We Ain't No Pork Factory.
Ham, Bacon, Pork Chops, Ribs, Sausages, Ham Hocks, Loin
Roasts, Pulled Pork, Roast Pork, Tenderloin...
Pork is available year round as a rule if purchasing "cuts" from our freezers.
Sides are available only at certain times of the year.
Your price for purchasing a side includes all the usual fees for the butcher, BUT, there
are certain value added costs that we must pass on to you if you choose them.
Sausage making is an additional 65 cents a pound for the amount of sausage you have
made. Curing and smoking of ham hocks, hams and bacons and anything else you want
cured and smoked is an additional 75 cents per pound for those items only and if you
want the No-Nitrate curing and smoking done it is an additional $1.75 per pound for the
meat you have processed this way.
When your pork is not cured and smoked it is referred to as fresh. So...
Recently I have been experimenting with using the bacons fresh and instead cooking
and seasoning them while cooking or right after taking them from the pan. Delicious!
You can still get it sliced just like the bacon you are used to making it easy to cook this
way. Also I use "chunk" bacon and dice it, cook and season for use in other things, like
lasagna, salad topper, use your imagination. More versatile! And a real cost saving.
Also save that fat and use like lard for cooking other stuff. This is a good way to keep a
steady supply of small amounts of fat for cooking. And it's just good clean fat, not loaded
up with salt and smoke flavor! I strongly suggest you give this a try.
Ham and ham slices I have used fresh and found the same to be true. Cooked on the
grill was extra special. Oven roasted still awesome and again, so versatile.
I use the hocks fresh or put them on the grill to give them a little smoke flavor for adding
to pots of greens or beans or pea soup making or just eating!
All this from the pig without paying extra for curing and smoking it all!
I also have been using the ground pork more instead of having the butcher make
sausage for me. Again the cost of sausage making continues to go up so it makes
sense to find ways to reduce the cost there. There is no extra charge to just provide
ground pork. I have a few recipes for adding my own spice to make various sausages
that allow me to control the amount of salt in it and use my own organic seasonings.
See our "Order Form" page to order sides of pork.