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OUR MEATS knife Pork

Old fashioned ways -- a naturally great taste.

Our heritage pork is the original “small farm” breed. Raised outdoors, supplied with clean water, all-natural, antibiotic free, the meat has a depth of flavor you just won’t find at the supermarket.

Ham Fatback Loin Ribs Shoulder Jowl Fore Ham
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Ham

From the thigh or hind quarter. Available fresh, smoked, or cured. It can be cut into thick ham steaks for a large gathering or for one with a generous appetite!

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Loin

The most sought after part of the animal, juicy and full of flavor it contains all of the staples. From the tenderloin, bone-in roasts, and boneless chops.  

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Ribs

Baby backs, spareribs, St. Louis cut ribs, rib chops, rib roasts. All good.

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Belly

Pork belly is uncured, un-smoked and un-sliced bacon. Once cooked, the meat becomes tender, like a pork loin and the fat either melts away or gets crisp, depending on how you cook it.

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Pork Butt

The thick, intensely marbled top section of the shoulder is called the “Boston Butt.” From the arm down to the hock is the shoulder, the less marbled, smaller portion is called the “Picnic Shoulder.” Think pulled pork, braising, stew meat, etc.

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Jowl

Jowl bacon or guanciale is from the rear of the head and considered a delicacy when cured by many.

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Hock

Typically cured and smoked, the trotters (or the hocks and the feet) can be used a flavor addition to things like baked beans or split pea soup.

animal
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Ham

From the thigh or hind quarter. Available fresh, smoked, or cured. It can be cut into thick ham steaks for a large gathering or for one with a generous appetite!

img

Loin

The most sought after part of the animal, juicy and full of flavor it contains all of the staples. From the tenderloin, bone-in roasts, and boneless chops.  

img

Ribs

Baby backs, spareribs, St. Louis cut ribs, rib chops, rib roasts. All good.

img

Belly

Pork belly is uncured, un-smoked and un-sliced bacon. Once cooked, the meat becomes tender, like a pork loin and the fat either melts away or gets crisp, depending on how you cook it.

img

Pork Butt

The thick, intensely marbled top section of the shoulder is called the “Boston Butt.” From the arm down to the hock is the shoulder, the less marbled, smaller portion is called the “Picnic Shoulder.” Think pulled pork, braising, stew meat, etc.

img

Jowl

Jowl bacon or guanciale is from the rear of the head and considered a delicacy when cured by many.

img

Hock

Typically cured and smoked, the trotters (or the hocks and the feet) can be used a flavor addition to things like baked beans or split pea soup.