Local Pork
These pigs are raised by our fabulous neighbor and collaborator, Brendan Wyly of Grace Wyly Farm. The pigs' diet consists of ground triticale (a rye-wheat hybrid), organic grass baleage, and a small quantity of household food scraps. They receive no antibiotics or drugs of any kind. Hanging weight on a *half* pig will be right around 100lbs, which translates to a take-home weight of around 70lbs of meat.
Bulk Pork
Occasionally we offer half or whole pigs from our friend and neighbor Brendan Wyly of Grace Wyly Farm. The total...
Pork Spare Ribs
Cooked low and slow in the oven or on the grill, these ribs never disappoint!
Pork Shoulder (Picnic) Roast
In addition to the butt roast, this shoulder roast, also known at the picnic roast, is perfect for pulled pork.
Ground Pork
So versatile! Add spices and make your own sausage, mix with ground beef for extra yummy burgers, or throw it into...
Pork Boneless Loin Roast
This is the same meat that is in your pork chop, but without the bone, and without being pre-sliced. We add a rub,...
Pork Ham Steak
Another favorite from Grace Wyly. Nearly as versatile as ground pork, our favorite way to use ham steak is to cube it...
Pork Ham Roast
Similar to the ham steaks except larger! These are often cut on both sides, so they're more like a very large ham...
Pork Bacon
Bacon speaks for itself! Sliced medium thickness, so it can be cooked to crispness or to a chewier texture depending...
Pork Jowl Bacon
Made from the cheeks of the pig, it's every bit as tasty as bacon made from the belly, but in shorter pieces.
Pork Smoked Hock
This smoked knuckle bone is ideal for adding to any stew or soup where you want a delicious smoky flavor.
