Can Our Pork Get Any Better?

It just did!

Over the past year we have been searching for a butcher who would be willing to work with us on the curing process for pork. The standard way of curing involves the use of sodium nitrates and many recipes include MSG. It was frustrating for us as we are diligent about raising clean, natural animals, but then these “extras” would be added to our meat in order to provide bacon and ham for our customers.

We are excited to announce that we have finally found a butcher we can work with! Beginning this month we will offer the following products:

Bacon, Ham & Ham Hocks – cured without the use of sodium nitrate. No MSG, BHA or BHT.

Breakfast Sausage – no MSG, no BHA or BHT

Mild Italian Sausage – no MSG, no BHA or BHT

These individual products will be available at our farm starting on March 22. All bulk orders for cured pork will include these products from now on. We will still continue to offer the fresh (uncured) pork option as well.

Because the butcher will be using a custom recipe for our pork, including more natural ingredients, there is an increased cost. However we feel it is well worth it to have a cured product that falls in line with our philosophy on natural foods.

Additionally we have found a local farmer who will be milling our pig feed. It is a slightly higher cost as well, but we are excited to support sustainability and farming within our community.

Stop by our farm beginning March 22 to try these new items! Or place a deposit today for a larger order. More information on bulk orders can be found here: /pork

(Deposits placed by April 10 will be available for pick up on April 26 & 28.)