And our pork is back! YEA!!! 🙂 We have frozen meat:
- Smoked pork – $7.00 / lb.
- Bacon – around 1 lb each
- Ham slices – These are 1 each in a package and they are about 6 in. ovals with a small bone in the middle and some fat around the outside – around 1 lb. each.
- Smoked pork chops – 3 smoked chops in a package, each package about 1.25 lb.
- 1 smoked ham roast – This will have a bone down the middle. It weighs about 4 lb.
- Fresh pork (unsmoked, frozen) – $6.00 / lb.
- Steaks – These are 2 / package, are about 5 in. long and 3-4 inches wide. They weigh about 1.75-2.0 lb.
- Chops – These are 3 / package. They weigh about 1.25 lb.
- 2 shoulder roasts – These have a bone in them and are about 4 lbs. each.
- 2 loin roasts – These have a bone on the side and are about 4 lbs. each.
- Ground pork – This is bulk ground meat that is in a tube and weighs about 1 lb. Each tube is $6.
- Spare ribs – This is a short rack of ribs, about 2? lb.
- Sausage – This is bulk sausage in a tube and weighs around 1 lb. – $7 each.
- Pork sausage or breakfast sausage – This is pork, salt and flavorings, primarily sage.
- Sweet Italian sausage – This is made of pork, salt, sugar, white pepper, fennel, paprika, anise and coriander.
- Hot Italian sausage – This is made of pork, salt, crushed red peppers, sugar, fennel, black pepper, and paprika.
- Other pork parts
- Liver – This is about 1 – 1.25 lb. $4.00 / lb.
- Heart and tongue – Both of these items are frozen together. They weigh about .5 lb. $4.00 / lb.
- Feet – This is 2 feet / package and weighs about 2 lb. $2.00 / lb.
- Lard – This is unrendered pork fat in frozen slabs. A bag is 5-10 lb and is $2.00 / lb.
- Bones – These are $2.00 / lb.
- Heads – This is the pig skull with most of the meat trimmed off. $6.00 each
These items are available from the farm or through the monthly Meat Subscription. Email me about what you would like to purchase.
Bone broth is mentioned a lot on health and natural food websites. What is it used for and how does one make it? I recently interviewed Griffin, a SU Ph.D student who loves to rock climb. He shared with me that he takes bone broth on his hikes to give him an energy boost. He finds that it can quickly heal collagen tears and can help maintain the tendons. If used regularly apart from hiking, it helps with gut health and helps the skin and hair with the nutrition that they need.
Cooking the bones with a splash of vinegar helps to get the collagen and marrow out of them. If you want minerals and vitamins, then you need to include some veggies and/or herbs in your broth as this is where the minerals and vitamins come from.
Here is his recipe with my comments:
Griffin's Bone Broth
vinegar, whatever variety you have
Splash is about 2-4 Tbsp.
veggies - onions, celery, carrots, whatever you have available
herbs - whatever you have available and what you like
1 tsp is good amount to start with
Pepper to taste
Water to cover, leave 1 inch head room
Put bones in 6 quart crockpot. Add veggies, herbs, salt, pepper and vinegar. Add water to cover leaving 1 inch head room.
Turn on low for 36 hours. You can start it on high for an hour or two to get it warmed up and then turn it down to low for the remainder of the time.
After 36 hours, if the water has steamed off, then add more water. Check flavor and add seasonings as desired. Continue cooking for 8 more hours.
Turn off and allow to cool some.
Take bones out of broth. If there is any meat on them or marrow in them, remove it, cut it up, and add it back to the broth.
Pour the broth into containers. Glass containers will store in the refrigerator, plastic in the freezer. Let the broth cool in the refrigerator. Once it has gelled, take the fat off the top and use it to cook food in or to add to dishes for flavor.
Make sure you leave 1 inch of head space when you add the water. If you don’t, you will end up with a layer of fat on the counter.
I like the glass containers in principle. However, a plastic container is easier to get the fat out of. If you let the broth cool until the fat is solid, then you can gently squeeze the container which lets the fat pull away from the sides. You can then lift this up and out and put it in another container to use on bread or as the fat for sauteing veggies.
The broth can be the base for soups, can be added to stir-fries, or can be part of a daily drink. Because it is concentrated, you will want to dilute it. In soups or stir-fries you could use it for up to 1/2 of the liquid. For a drink it could be up to 1/8 or 1/4 of the liquid. It will have a slightly salty, meaty taste, although depending on the other ingredients, that could be masked.
This broth is tasty. It is easy to make and doesn’t require a lot of attention. It will take up the space and use of the crockpot, so you need to plan around that. But this works well.
This would be the point where I should say – Do you want to try this? Contact me to get your bones today! – but unfortunately, my marrow bones are sold out for this year. Next time I will share my personal bone broth method. It doesn’t extract as much collagen as this recipe would, but it works well enough for me. Stay tuned.
Congratulations to Sara L. on winning our 2018 Local Food Challenge. During the winter and spring she and others regularly commented on the food challenge for that month. Yesterday, her name was drawn and she won a $50 gift certificate to the farm. Congratulations, Sara!
It is time to send the pigs to the butcher. We purchased these pigs from another small family farm and have raised these pigs out of doors and fed them non-GMO grain, milk and cultured milk from our cow and day-old produce from a local grocery store and from our garden. They have been allowed to root and act like pigs. The plan is to use the location where they were as the start of a garden bed. They have done the tilling and fertilizing, we will do the planting and growing.
We have several sides available as halves or quarters. 1/4 side would take up about half the freezer over a refrigerator. We sell pork in bulk for $200 / quarter + processing costs (last time it was about $80/quarter). The total would be around $280, depending how much smoked meat and sausage you get. Assuming you leave most of the bones in, it would be about 35-40 lb. of meat. If you contact me by Monday, January 7, you can choose how you would like to have your pork cut up and what (if anything) you would like to have smoked or put into sausage. Payment can be made in late January when you pick up the meat.
Email me if you would like to purchase a quarter or half a pig or if you have questions.
In February we will again have pork available by the cut – $6 / lb. for unsmoked meat, $7 / lb for smoked meat and sausage. If you have cuts that you would like me to request from the butcher, please email me about that.