Whole or Half Hog
We are excited to offer Duroc/Hereford pork. Our pigs are raised here on our farm in Molino, FL. They are allowed to roam free-range with access to fresh water, hormone-free grains, and stalls for shelter. We spend time with our pigs every day feeding and cleaning stalls. We believe that creating a happy, healthy, stress-free environment produces happy, healthy pigs, which in turn makes delicious, tender pork.
All of our meat is processed locally and is available to pick up at our farm. We also offer limited, local delivery (free for orders over $100).
Ham comes from the back leg of the pig. There are two hams on each pig which can be cut in half and processed as fresh or smoked. Whatever your preference, ham makes a fine holiday meal with leftovers for awesome ham sandwiches. We enjoy cooking our hams on the smoker and saving the juices for ham gravy. Looking for a meal to impress? Ham it up!
The picnic ham comes from the lower portion of the front leg and is not a true ham. The picnic ham is usually smoked and contains more fat than a true ham. Picnic hams are best cooked on a low, slow heat and are great for dinners for two or delicious ham sandwiches. When a regular ham is too much for dinner, try a picnic.
Looking for a great cut of meat for your next BBQ? This is it! Unlike its name implies, pork butt comes from the upper portion of the pig’s front shoulder. Honestly, this is my favorite cut of pork. It is best cooked low and very slow to tenderize the meat and cook in the amazing flavor from the marbling which also makes it juicy and moist. Add some potato salad, baked beans, and buns and you’ve got a top notch BBQ.
The pork loin is the muscle that runs across the back of the pig and is a tender cut of meat similar to the filet mignon in beef. The loin can be cut as a tenderloin roast or cut into pork chops. Although the tenderloin is amazing, the pork chops run a close first to the Butt. We like a thick cut chop which cooks up tender and juicy, more like a pork steak. Either way you slice it, you can’t go wrong with the pork loin.
Pork ribs can be ordered whole or split. Ribs are juicy, tender, delicious portions of meat around the rib bones of the pig. They are prepared by grilling, smoking, or baking and slathered in your favorite BBQ sauce. Ribs are great for summer barbequing with friends and family.
Jowls come from the cheeks of the pig and are similar to bacon. They can be added to dishes for flavor or cooked slow and low as a main protein. Although they contain a layer of fat that can be cut away, they are very flavorful if prepared correctly.
So, you have decided that you don’t want the jowls, the butt, or the hams. That’s what sausage is for. Sausage is the “ground beef” of pork. As with all other cuts of pork, you have some choices. You can have smoked link sausage (my husband’s favorite meat!), pan sausage (for sausage patties), or ground pork (great for ground beef substitution or combination). If in doubt? Ground it out.
Looking for a healthy alternative to butter and an oil that can fry at higher temperatures and not burn? Don’t forget to order the lard. You may be surprised to learn that lard has 20% less saturated fats than butter and is higher in monounsaturated fats and richer in oleic acids, both which are praised for health benefits. Not sure what to do with the lard? There are numerous sites online that give easy directions for rendering lard.
Yes, use the bones. Bones are rich in calcium and collagen. Even though pork bones have little meat they pack a very flavorful punch. Bones, such as neck bones, knuckles, and hocks are great in broths and sauces and make collards, beans, and gumbo rock. Don’t be afraid of the bones. There are numerous recipes online that will amaze you.