The cuts that are “high on the hog” are the ones that we sell primarily fresh – fresh meaning not smoked, cured, ground, or otherwise processed. They are:
- Boston shoulder: aka butt roast or shoulder roast
- Loin: chops, loin roast, tenderloin
- Ribs
Most everything else either gets made into bacon (the belly), smoked hams, or ground for sausage.
We try to balance how all the different cuts sell to keep a variety available at our farmstand, but the retail stores we work with, for a number of reasons, tend to sell more of these “high on the hog” cuts – especially the loins.
And so…the bad news we will be running short on pork chops at our farmstand for a while until I can catch up. But the good news is the bacon and sausage forecast remains very favorable!
Currently in Stock:
Pork – Archway Farm
- Bacon
- Ham (Halves, Quarters, Steaks, Ends)
- Ground Pork
- Maple Breakfast Sausage Bulk (low supply)
- Sweet Italian Bulk & Links
- Hot Italian Links
- Smoked Kielbasa Links
- Smoked Cheddar Bratwurst Links
- Smoked Chorizo Links
- Loin Roast
- Butt Roast
- Spareribs
- Whole fresh bellies
- Sweet Sopressata Dry Salami
- Chorizo Seco Dry Salami
- Finocchiona Dry Salami
- Variety Meats (Jowls, Fresh Hocks, Trotters, Liver, Hearts, Leaf Lard, Fatback)
Beef – Sunnycroft Farm:
- Ground
Lamb – Brookfield Farm
- Ground
Gelato – Frisky Cow Gelato
- Belgian Chocolate
- Coffeehouse Chip
- Strawberry
- Sweet Maple Cream
- Vanilla Stracciatella (chocolate chip)
Eggs – Crooked Creek Hollow Farm
Other –
- Lard Soap: made with our own lard
Coming in soon:
- Maple Breakfast Sausage Bulk: Early April ETA
- Tenderloin: April ETA
- Pork Chops: April ETA
- Hot Dogs: Late April ETA