We take pride in our large selection of Pork products.Â We use our pork to create fresh house-made sausages and beautiful tied roasts with our house blend of spices, with no preservatives, filler, or nitrites.
We occasionally carry Suckling Pigs.Â Whole pig purchase is available for advanced orders.
Leg Bone-In - Ham
A whole leg can be used to cure for a ham or slow roast. It can be seen as a holiday center piece. Because the lean meat lay underneath a layer of its fat, marinating or brining may work best for this cut of pork.
Leg Boneless / Roast
A bone removed from the leg. Roll and tied.
Leg Steak / Rump Steak
The leg comes from the hip area toward the back of the loin. Because it has higher pecentage of bone, it has lots of pork flavor, but tough unless braised.
Pieds / Trotter
Pigs foot - can be braised, pickled or added to stocks. Perfect to add a gelatinous character to your next stock.
Ham Hock / Shank
A ham hock is a thick cut of pork that comes from a pig's leg, the area between the ham and the foot. With the bone in, it is a gelatinous piece excellent for braising. Meat can be lean and tough if cook incorrectly!
Filet Mignon / Tenderloin
The tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. Its the most tender and relaxed muscle that you can replace for your "Chicken Breast". It usually weighs 1 -1 1/2 pounds whole.
Porterhouse / Loin Chop
The hip and loin toward to the back of the animal. Depending on where they are cut from, the chops may have some pieces of tenderloin.
Baby Back Ribs
Baby Back ribs are cut from where the rib meets the spine after the loin is removed. The upper ribs are called baby back ribs.
Spareribs or country style ribs are the bones connected to the belly. These ribs are usually slow cooked, barbecued or baked slowly at a low temperature.
A 1 inch or less bone in steak is cut from the chuck. It offers a particularly marbled steak tender and tasty. Rich and economic, it is best to simply grill it, pan sear or barbecue. Can be roasted whole or braised.
Shoulder Bone-In / Picnic
Pork shoulder is a hard-working muscle and the meat is pretty darn tough unless slow-roast, braised or smoked for tenderness.
Shoulder chops have lots of fat and connective tissues, and some blade bone.
Joue de Porc / Cheek
The pork cheek have a very rich flavor and a lot of tough protein, which means that they are chewy, but when you slow cook them, those proteins break down to give them a beautiful melting texture.