Our Pork
Our pork comes from a 3rd generation hog farm in a neighboring community in western Kansas. Like our cows, their pigs are raised according to the highest standards of care with strictly regulated quality measures. For the duration of their time at the farm, quality of life is prioritized from day one with regular vet checks and good, healthy feed.
Front Shoulder & Picnic
Front Shoulder options:
Fresh Shoulder Roast (2 or 3 depending on hog size)
Fresh Shoulder Steak (1/2 inch thick, 2 or 4 per package)
Country-Style Ribs
Fresh or Cured Picnic Ham (3 or 4 depending on hog size)
Ham Hock
Pork Fat
Pork Fat.
Optional, we include it free of charge.
Pork Chops
Pork Chop
(1/2, 3/4, or 1 inch thickness, 2 or 4 per package)
Pork Liver
Ribs
Country-Style Ribs
Bacon / Fresh Side
Bacon / Fresh Side options:
1, 2, or 3 pounds per package.
Ham
Ham options:
Fresh
(Whole, cut in 1/2, all steaks, or roasts)
Cured
(Whole, cut in 1/2, all steaks, or roasts)
Ham Hock
Sausage
Sausage options:
Regular
Italian
Polish
German
Bratwurst
(All are 1, 2, or 3 pounds per package)
about our pork
Pork Chops
A pork chop is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra from the pork shoulder. Pork chops are unprocessed and leaner than other cuts and are commonly served as an individual portion. Pork chops are suitable for roasting, grilling, or frying. They can be used boneless or bone-in and are usually cut between 1⁄2 and 2 inches thick.
Bacon/Fresh Side
Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. It is eaten on its own, as a side dish or used as a minor ingredient to flavour dishes. Bacon is also used for barding and larding roasts and may also be used to insulate or flavour roast joints by being layered onto the meat.
Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term “ham” includes both whole cuts of meat and ones that have been mechanically formed.
Ham Hocks
A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog’s leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.
Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable and is often added to soups. The meat of particularly meaty hocks may be removed and served as is.
Sausage
A sausage is a type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders. Some sausages include other ingredients for flavor.
Note: Pork orders are processed three times a year in the months of February, May, and November.
the latest pork recipes
