Once you taste our Heritage pork, you’ll have a hard time eating the supermarket variety ever again. Our Heritage pork is the original “small farm” breed that has superior marbling, gets raised outdoors, receives minerals from the soil, is supplied with clean water, breathes fresh air, and lives without stress. Meanwhile, the industrial farm breeds are raised very fast, with little marbling (and much less taste), are confined indoors, and are fed endless antibiotics. The result? Heritage pork has a more complex and creamier taste, with a depth of flavor you just won’t find at the supermarket. Pasture-raised pork also is much healthier for you because of the nutrients these hogs eat, the absence of harmful antibiotics, and the conditions in which they are raised.
Here is a closer look at the cuts that come from a heritage breed hog.
Loin: Ideal for roasting, braising or grilling.
Leg: Source of the classic ham. Great for braising and roasting. Can be stuffed into sausage.
Blade Shoulder: Also called the “Boston Butt”. This is the thick, intensely marbled end of the shoulder.
Arm Shoulder: Also called the “Picnic Shoulder”. Smaller, less marbled part of the shoulder.
Side: Where American Bacon comes from.
Head: The neck bones are great roasted and made into broth. Jowl bacon is considered a delicacy by many people.
Hocks: Contain two round shank bones exposed at both ends and are usually prepared by braising or by cooking in liquid.