We take pride in our large selection of Pork products. We use our pork to create fresh house-made sausages and beautifully tied roasts with our house blend of spices, no preservatives, filler, or nitrites.
Occasionally we will have Suckling Pigs. The whole pig purchase is available for order in advance.
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.
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.
Côte de Porc / Rib Roast
The rack is found at the back of the animal. This is where you find your traditional pork rib chop. A whole roast is usually 10 - 12 ribs. When the pork rack is tied into a circle, it is called a Crown Roast of Pork
The rib section of the loin, from the shoulder to the middle of the loin
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.
Poitrine / Belly
The belly is from the base of the pig. It can be bone in or boneless. This is the cut in which bacon is cured and smoked from.
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.
Côte d'Échine/ Chuck
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.
Echine / Chuck Roast
Echine is the part of the animal, between the neck and the fist ribs, above the shoulder. This part can be roasted or braised, as well as grilled or pan-seared when sliced into steaks. Pretty fatty, so not as dry as the "filet". This cut is full of flavor.
Boston Butt / Pork Butt
Boston Butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Alternative cut would be a pork shoulder.
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.
Shoulder Roast / Boneless
Bone is removed and tied into a roast or can be cut into cubes for easier handling and quicker cooking.
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.