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From our family to yours...
We are a 100%-owned family farm, so you can rest assured that everything that bears our name is produced on our farm with the greatest attention to every detail.
You see, we truly care about the health of our family, and we care about yours too.
Our mission is to provide families with truly healthy meat.
Don't know much about pork cuts?
If you don't know much about pork cuts, that's alright, we've put together some quick notes here that might be helpful to you.
Determining which cuts of pork you want is not exactly the same as it is for beef. While it is true that the cuts that are higher up on the pig (like the tenderloin) tend to be more expensive and sought-after, the lower parts of the pig can also be in high demand as well (such as spare ribs, bacon, and so on).
The thing to remember is that you can eat nearly every part of a pig, and many of our ancestors did exactly that. And, unlike a beef cow which might be 3 years old at the time of slaughter (our cows take close to 3 years to grow large enough before we slaughter, as opposed to conventional feed-lot beef cows which are often slaughtered at less than 18 months), our pigs are generally slaughtered when they are about 7 months old. As a result, there typically aren't "tough" cuts on our pigs as there would be on a cow (with a beef cow there will be certain cuts that are low on the animal that are tougher, and certain cuts which are higher on the animal which are more tender. With pigs this is less-so).
- bacon (which is taken from the "side" aka "belly")
- roasts (these are usually taken from either the "loin" or the "picnic-shoulder" or the "leg")
- ham (which is often taken from the "leg")
- back bacon (from the "loin")
- tenderloin (again, from the "loin")
- pork chops (again, from the "loin" or further back, the "sirloin")
- ribs (the baby back ribs are from the "loin", whereas the spare ribs are down toward the "side")
- leaf lard (the leaf lard is the highest-grade of lard, taken from the kidney area)
- back lard (this is the lard between the skin and the meat, excellent for frying with)
- organs (kidney, liver, heart --- these contain many valuable nutrients NOT found in muscle meat)
- head (used for soups and head cheese, people desire it for its extremely high gelatin content)
- tail, cheek/jowls (sought-after for the unique texture and flavor)
- bones (meaty, marrow --- excellent for soups, treasured for the nutritious marrow)
As the butcher is trimming the meat, smaller pieces are left over which are too small to be used for things like roasts or hams and the like; as such they get used for sausages and of course ground pork (a very versatile and nutritious product which can be used in a similar fashion to ground beef, or mixed alongside it where recipes call for a higher fat content).
We hope this helps! Place your order here.