Pork Products
Probiotic, Organic Selenium fed Pork is our superiour pork where the pigs are finished for market using our modern facility and special diet. The pork has a natural marbling due to the special diet, is a good texture and great natural taste similar to a pasture-raised pig. Cuts sold are as per our Price List or in our boxed choices of select cuts. This product is regularly in stock.
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Ingredients: Sea Salt and pure raw spices.
Cured and smoked meats used comply with Ontario Health regulations cooking methods and use sodium nitrates for the curing and natural smoke.
Orchard Pig Pork - This is our farm-raised pork where the pigs are finished outside in our old apple orchard. They feast on the apples in August and September and are ready for market from Sept through to Nov. These pigs are sold only as custom orders by the ½ or whole and there is a limited supply. The pork is very similar to the Probiotic, Organic Selenium fed Pork, but it is a little fattier due to being raised out doors and the meat is a little redder in colour giving that “jeune ne ce quoi” difference.
Only Sea Salt and pure raw spices are used in the ingredients.
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Cured and smoked meats used comply with Ontario Health regulations cooking methods and use sodium nitrates for the curing and natural smoke.
Choice of Cuts
The hog carcass is then broken into four main primal cuts as follows:
- Shoulder - Fresh Roasts, Cured Cottage Role/Picnic Roasts, Sausage
- The shoulder is the toughest and least expensive cut of pork, but because pigs are killed at a young age the meat is tender if cooked properly. Some roasts are cut and a few cottage roles made. The rest is put towards sausage or ground.
- Loin - Pork Chops Bone-in Natural or Cured & smoked, Tenderloin, Boneless Loin, Back-ribs
- The loin contains the highest-quality meat and is the most expensive cut of pork. Chops are either natural or cured & smoked. The choice tenderloin is always left fresh. On pork ½’s or whole the tenderloin is sometimes included with the pork chop to create a unique “farmer’s chop”. If a bone-less loin is ordered the remainder becomes the Back-ribs.
- Belly - Bacon, Spare-ribs
- This cut is fatty with streaks of lean meat. The spare-ribs are separated from the rest of the belly – leaving the bacon to be cured and smoked.
- Ham - Fresh Roast, Cured Ham Roast, Cured Ham Steaks, Black Forest Ham sliced or chunk, Schnitzel Scaloppini, Sausage
- The primal fresh ham is the hog’s hind leg and the largest pork cut. Leaving the bone-in maximises the flavour and makes great roast fresh or cured and smoked. Schnitzel or sometimes called scaloppini is boneless and best tenderized and then breaded. Processed into Black Forest Ham is also an option. Remaining meat is put towards the sausage or ground.
Other Specialty cuts:
- Butt Chops - Fresh, Paprika, Wine & Mushroom Steaks
- The square cut located above the primal shoulder cut has super nice marbling and is sometimes cut into Butt Chops. Marinated these are amazing.
- Jowel Bacon - Neck Bacon, Sausage
- This high quality cut is most often added to the pork sausage or ground due to the fact of its size. Meanwhile it makes amazing bacon. Smoked longer and cut thin it is similar to prosciutto. However, Prosciutto (the Italian word for ham) is made from a leg of pork. It is first allowed to drain in a cool place for approx. 24 hours, then rubbed with sea salt and spices, then air-dried for two months, periodically re-rubbed and turned. After salt-curing the meat is washed to remove the salt and hung in a cool breezy place to cure for as little as a few months but, traditionally up to two years.
- Hocks - Fresh or Cured & smoked Hocks, Sausage.
- Hocks are often simmered for long periods in soups, stews and braised dishes to add flavour and richness. Natural Chops stewed with Sour Kraut. Smoked hocks make a great “Ertwensoep” Dutch pea soup or added to white beans for good Old-fashioned Pork & Beans. If not cut as hocks the meat is trimmed and put towards the sausage.
- Organ Meats -only the liver is kept.
- Liver – Liver, Onions & Butter OR use as a Dog Treat