Forest pigs are happy pigs. There is no doubt about it. They live free, enjoying the sunshine, the mud, the shade from the trees, and the afternoon naps after a feast of apples.
But, inevitably, butcher day comes. They are hard days for the farmer, as you could well imagine. It's hard to say 'goodbye' to a creature you have been up with every morning, fed and watered with care, played with, ran the sprinkler for on hot days, and added extra straw to their beds on cold ones. We put care into their feed, making sure it is locally raised, pesticide and herbicide free, with no other additions of hormones or routine antibiotics. We put care into their lives and keep them safe and happy. So, come butcher day, we are no less careful about what happens to them. We make certain the provincially inspected abattoir is a short 20 minutes away from our farm, and that for weeks, we've fed apples to the pigs in the back of the straw bed filled trailer so that when the day comes, they can be loaded without care or concern and get apple treats, too. All this to keep the stress down and comfort level high.
The care doesn't stop there, either. We have conversations with our butcher about how to make each cut, and why. We make decisions that will effect the taste of our roasts and take our own home grown herbs to add to the sausage for our special recipes.
Our pork packages are set up so that the taster can taste and the family of 6 won't run out of chops. Here's how we do that:
Roasts/Hams - we leave the skin/rind on our roasts. Ask any chef and he'll tell you that's the only way to hold in all the flavour. No point in raising a pig the way we do, to lose all the flavour at the end. It costs a little more, as it's a little more work for the butcher, but we believe it's worth it.
Chops - each package has a combination of thickly cut chops and thin chops. Depending on how you cook them, fast fry chops are full of flavour and all you need is a fry pan, however, if you want to barbeque your chops, the thick chops are the ones you need. Juicy, tender and perfect.
Ribs - Cut in strips across the rib for easy handling, and uniform size which makes cooking evenly a breeze.
Bacon - Thick sliced - everybody loves cured and smoked. Not everyone can handle cured and smoked. If nitrates/nitrites are a problem for you, we also offer fresh bacon. Fry it or broil it with a little salt, and your taste buds will love you, as will your system.
Sausage: Our own recipes. Breakfast sausage seasoned perfectly, not too much salt, and pressed into patties. Hot Italian sausage, spicy for robust meals, in dinner sized links.
This is the pork you had at your grandma's house when you were little. The pork you REMEMBER!