Lard is the go-to ingredient for the best pie crusts ever. All it takes is 2 cups of flour, a teaspoon of salt, 2/3 cup of chilled lard, and 6 tablespoons of water. Slice your peaches, add to a large bowl and add bourbon, vanilla, cinnamon, a tiny bit of nutmeg and some brown …
Corva Bella Farm
Registered Kunekune Pigs & Rare Breed Heritage Pork
Using these gorgeous pieces of Kunekune pork belly, we’re sharing the process for you to easily make your own bacon at home. It’s a lot easier than you think, and only takes about 30 minutes. This is a wet cure method. You can also dry cure with just salt, sugar and spices- and leave out …
An easy & flavorful interpretation of the Northern Italian classic, featuring pork shank instead of veal. One large pork shank, skin removed. Salt & pepper shank, dredge in flour and brown on all sides in olive oil, set to side. Add 2 minced cloves of garlic, one carrot, one stick celery and one onion, …
Lard. The word itself often evokes a visceral reaction. Known as “saindoux” in French, “strutto” in Italian, “schmalz” in German, “manteca” in Spanish, and “laridum” in Latin, the word’s etymological source… lard is often used as both a negative connotation and an insult. Did you ever wonder why most people today see lard as …
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 salad with a sesame dressing. Our ribs and riblets are smaller in size, so they are easy to thaw, marinate and prepare. How do you like your ribs? …
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 cook like this every day. Alas, my days are usually much more simple and speedy fare with the hectic schedule that we keep. This is a fresh Meishan …
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 him off to the meat freezer to find the perfect piece of pork belly for this adventure. Yesterday afternoon, we enjoyed this scrumptious dish, made even more perfect …
KuneKune Pulled Pork
Originally posted on Connor's 4-H Heritage Breeds Project:
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…
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 …
KuneKune Pork Tenderloin, Polenta & Chanterelles
Originally posted on Connor's 4-H Heritage Breeds Project:
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…
