This preparation was a “suckling pig” sized oven roaster prepared October 2018. I say “suckling pig” because this is a small roaster pig, approximately the size at which a regular farm breed suckling pig would be around weaning. In this case, it was an older Kunekune piglet, about 4 months old. The hanging weight …

Originally prepared for Easter 2019, we brought in a number of half and whole loins as a special holiday offering. This recipe features the entire primal cut loin section of a smaller pig. We’ve brined the loin, then cut the loin in half, seasoned with a sea salt/black pepper/brown sugar/garam masala rub, and stuffed with …

Sirloin chops, also known as sirloin steaks, are cut from the back section of the loin, in the hip area. With sirloin chops from lard breeds, tenderness is typically not an issue as long as the meat is properly cooked (i.e. not overcooked, it will still have pink color). In regular “bacon breeds” (pigs bred …

How to cook a rare breed heritage pork chop! These are Kunekune chops… Liberally salt and pepper, sear on all sides in a hot pan. Add some Olive Oil or Corva Bella Farm Whipped Lardo and sear some more! Get sizzling! Preheat oven to 450F, put your chops in a baking pan, add a little …

Originally posted on Facebook, August 2018: Last night we made roasted #kunekune pork bones. Let me tell you… this was quite possibly the most tasty and finger-licking good way to make use of these bones, ever! My son and I barely waited for them to cool, before we dug in and stood in front of the …

Originally published on Facebook in August 2018 We are working our way up to doing an oven roaster sized pig, but for now I’m experimenting with a few different recipes and techniques- utilizing a quartered oven roaster weighing about 4.25 lbs.   This first recipe was for slow cooked crispy pork shoulder, it roasted all …

A masterpiece! Kunekune whole loin porchetta. Deboned 10 lb whole loin, stuffed and rolled. This was prepared for Easter 2019, with variation on traditional porchetta recipes. Stuffing includes ground Kunekune pork, liver, minced onions, olive oil, chopped pignoli and pistachio, chopped figs, sherry, sea salt, black pepper, sage, rosemary, thyme, parsley and oregano. It’s not …

This recipe was for petite Easter hams that we’d brought in for the holiday. Publishing it here so that it doesn’t get lost in the clutter of Facebook. It was exceptional! We have these perfectly sized fresh hams available for purchase, $9/lb They are UNCURED. The word “ham” simply means they come from the hindquarters …

Connor’s pulled pork recipe, originally written for his 4H project blog in 2019. Enjoy! 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 …

This post was written by Connor and originally shared in 2016 to his 4H blog. We hope to make traditional Italian lardo again soon! 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 …