Something tasty is marinating! Sticky ginger sesame ribs from our rare breed heritage pigs & riblets is what’s for dinner! We’re pairing them with a farm-grown romaine… Read more “Sticky sesame riblets with spring onions”
Part of a modern farmer’s job is showing you delicious, seasonal things that you can cook with our products! I love to cook and wish I could… Read more “Pork steaks marinated in honey/yogurt/garlic/turmeric glaze, with beet & snow pea salad”
Last week, 15 year old Connor, who is a HUGE fan of Gordon Ramsay, found this recipe and requested that we cook it up ASAP. I sent… Read more “Delicious: succulent and crispy roasted Kunekune pork belly”
Excellent pulled pork recipe, perfect for our smaller, “crock pot sized” boston butts and picnic shoulders!
My Mom and I are making pulled pork for the first time. I am going to tell you the recipe and how it tasted. We decided to cook it in the crock pot instead of the oven.
The part of the pig we used for the pig is a picnic ham. picnic ham is the lowest part of the pigs shoulder. It is a lot more tough and fatty than most cuts of meat, it has a very meaty texture.
Pulled Pork is known as one of the most popular dishes in the south. You can get it pretty much any where. Barbeque is so famous due to it starting in the south. It first started when Native Americans started barbequeing pigs that were introduced to them by the Spanish.
We researched some recipes online and added ingredients from two recipes, and added our own ideas to make our pulled pork.
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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… Read more “Pork Roast with Chanterelles, New Potatoes, Blackberries and Marsala Cream Sauce”
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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