Check out our newest premium sausage, available at the weekly Pumpkintown Market Farmers Market, or farm gate pickup! This is “Dante’s Delicata“, a sweet Italian sausage with Asiago cheese and organic spinach, pork provided by our rare breed heritage Kunekune pigs. It’s named after my Grandfather, Dante Calderan (shown pictured as a young boy in Corva, Italy, with my Great…
Let’s cook! Today I’m preparing a petite Kunekune pork shoulder roast (aka “Boston Butt”). This is a 1.43 lb portion of a the butt portion from a smaller, younger Kunekune (weight about 75 lbs at 10 months old). A great deal of the time I don’t cook using a set recipe, I cook to taste so while I can tell…
Establishing tradition is something that means a lot to me, as does reconnecting with the Italian ancestry my Grandfather kept shrouded for his entire life. The creation of the “cento erbe” (100 herbs and flowers) is a tradition from rural Umbria, in central Italy- nowhere near where my Grandfather was born and raised, but it is a tradition that I…
It’s Chanterelle season!
Yesterday, My Mom and I made pork tenderloin. It was the most tender and juicy meat I have ever had.
This meal was primarily made up of stuff from our farm. We grew the sage, collected the mushrooms from the stream on our land and the tenderloin from our pigs. We made the polenta with goat’s milk from a friend’s farm (West Knoll Farm). I personally am not a fan of mushrooms but I really loved the pork.
The pork tenderloin is a muscle along the central spine. It is the most tender part of the pork because the muscle is used for posture not moving.
Ingredients you will need:
- Chanterelle mushrooms
- unsalted butter
- 2 garlic clove
- fresh sage leaves
- salt and pepper
- 1 cup water
- 1 cup whole milk
- 1/4 cup corn meal
- 1/4 cup grated parmesan cheese
- 1 tsp salt
- 2 KuneKune pork tenderloin
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Today, I am going to teach you how to make Lardo and a little of its history. Lardo is cured pork fat and is an Italian delicacy. I have Italian ancestry so it is cool to learn about the food they ate.
Italians believe in using all the pig. Lardo is an easy and cheap way to make the fat into a delicious dish. Lardo was once a poor man’s food and now it is seen as a delicacy. Due to them working so hard, they needed a cheap and healthy food to get by. So they used the fatback that was seen as useless and made it into a delicious ingredient to eat with all their meals. Since they also didn’t have refrigeration having a cured food solved the issue of rotting. Pigs are one of the most common livestock in Tuscany. Historically all the rich people got the…
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Gia farrowed her litter of nine two days early. Total 6 boars, 3 gilts in a variety of colors! Eight piglets have survived the first week, one was born small and fragile and died after three days of intense efforts to save her. This litter is Trish/Ru x Tonganui/Wilsons Gina. This is Giovanna’s third litter, and Giuseppe’s first.
We started doing our first farmers market this year, and it’s been a wonderful experience thus far! You can find us every Saturday afternoon through September, at the Pumpkintown Opry on Highway 11, near Table Rock. This is a wonderful venue for a market, and the Opry Cafe has delicious lunches, coffees and ice cream to enjoy. In our hot…
A different kind of pig, a different kind of pork! We raise two rare, heritage breeds of swine at Corva Bella. The Kunekune pig (a New Zealand heritage breed, originally kept by the Maori people), and the Meishan pig (a globally threatened Chinese heritage breed with a rich historical legacy). Both Kunekune and Meishan are slow growing, heritage pigs that…
We are ecstatic to announce the arrival of our first Meishan litter, out of God’s Blessing Farm “MooShu” (Illinois/Iowa) by God’s Blessing Farm “General Tso” (USDA/USDA). 100% Foundation bloodlines. This is a historic litter for us and for the breed. It’s our first litter of Meishans, and (to my knowledge) the first Meishan litter born in South Carolina). It’s…
We’re in the final countdown for the arrival of MooShu’s litter. Less than a month left now, as she grows immensely round! This litter is historic for two reasons. Forgive me if that sounds pompous, but I’ve not done much that’s history-making in my life, if ever at all… so being part of Meishan history in the making is very…