19 results for tag: Organically-raised and pastured Red Wattle pork

Market Day Wednesday, June 17th

Menu Wednesday 17th June 100% Grass-Fed Beef Empanada with mild Aji chili pepper, Cuban oregano and capers with a Mint Marigold-Dijon sauce. $5 // or two for $9.50 Deconstructed Lasagna with roasted Oriental eggplant, housemade ricotta, sweet garlic-balsamic tomato sauce and Cuban oregano GF, V $6.50 Dip Duo: Roasted Garlic and Lemon Hummus plus whipped Garlic Chive Pesto cream cheese V, GF $6 Housemade Baked Flour Tortilla Chips VG $2.50 Grandmother’s Mint Marigold Shortbread V $4 Cinnamon Spice Powerballs GF, VG, Raw $3.50 for two OR PowerPak 7 for $10 Vanilla and Orange Panna Cotta with Sweet Mango Pepper Jelly GF, V $5 Cr...

Crispy Slow-Roasted Pork Belly

3 lb. Pork Belly 2 Tablespoons Rosy’s Paleo Salt (or rub of choice) 2 medium sized carrots 1 large onion 1 bottle of dark beer or 1 ½ cups vegetable stock Score the fat side of the pork belly with a sharp knife. Make shallow cuts in a crosshatch pattern. Rub both sides of the pork belly with Paleo Salt or rub of choice. Wrap tightly in plastic and refrigerate overnight. Preheat oven to 475F and place pork belly in a deep roasting pan. Roast the pork for 15-20 minutes or until the fat begins to bubble and brown. Reduce the oven temperature to 325F and slow roast for 60 minutes. Roughly chop the carrots and onion and scatter around ...

Pulled Pork in Tangy Coriander Sauce with Collard Greens

4-5 lb Pork Shoulder Olive Oil Salt 1 Large Onion, quartered 2 Carrots, roughly chopped 3 Ribs Celery, roughly chopped 2 small cans Tomato Paste 1 Tablespoon Dried Coriander Seed 4 Bay Leaves Freshly ground Black Pepper 8 cups chopped Collard Greens 3 Garlic Cloves, minced Preheat oven to 325 F. Generously salt all sides of pork shoulder and rub in well. Heat a large Dutch oven over medium high heat and then coat the bottom with olive oil. Sear pork on all sides until well browned. Remove pork from the pan and set aside. Add onion, carrot and celery to pot and sauté until soft. Mix in tomato paste and let brown slightly. Add 4 ...

Farm Focus: Picnic Hams and Boston Butts

When is a butt a shoulder? When it’s a Boston Butt, of course! Boston Butts and Picnic Hams both use meat from the shoulder area of the hog. (The Boston Butt gets its name from the cask used to ship the meat in the Boston area). Cook shoulder meat low and slow, and the fatty connective tissue melts away, flavoring the meat with savory juices. Boston butt lives high on the hog, above the shoulder blade, and has lots of luscious, marbled fat. Sitting below the butt is the pork shoulder. This cut includes most of the hog's front leg quarter. This meat is a little tougher than the butt, but again low and slow gives the meat succulence and incredible ...

Market Day Wednesday, April 8

Market Day this Wednesday, April 8th from 10am - 5pm.   Porterhouse Chops Are Back! We keep selling out of these but now the grilling season can continue in fine style with the return of our Porterhouse pork chops. These heritage breed chops will change the way you think about pork. Rich, meaty, healthy pork from our pasture-raised, Red Wattle hogs is like nothing else you’ve ever tasted. Read about how we raise them below. We’ll also have all the other pork cuts you’ve requested: organ meats, hams, picnics, butts, belly slabs, ribs, ground pork, and lard. Red Wattle Pork - by the whole, half, or quarter Our heritage breed pigs are ...

Market Day Wednesday, April 1st from 10am – 5pm.

Join us this week for Market Day this week where we’ll have our lemony and tongue tingling Spilanthes. We’ll also have our organically-raised pastured eggs and a vast array of our beautiful organically grown produce, pastured Red Wattle pork, and freshly baked bread. Available from 10am – 5pm.

Market Day Wednesday, March 18

Market Day this Wednesday, March 18th. Join us under the sprawling oaks for Market Day this week where we'll have our first batch of baby purplette onions with their delicious mild and savory tang. We'll also have more of our popular purple Graffiti Cauliflower, with it's distinctive sweet and nutty flavor. For your kitchen gardens, we’ll have dill plants that are ready to snip and use right now and our calendula flowers in pots. Their petals are perfect in green salads to add a splash of color and a light peppery taste. As always, we'll have our organic pastured eggs and a vast array of our beautiful organic produce, including spinach, kale, ...

Farm Focus: Ham Steak

Instead of a large ham roast, ham steaks give you all the same flavor without the volume - making them perfect for small families. Fresh hams (like the ones we sell) get their name from the hind leg of the animal and are not cured. But you can create an even better sweet and savory ham at home by curing it yourself - and without all the nitrates. It's easy to get put off by long lists of instructions, but don't worry - each stage is simple and requires minimal intervention. At the brining stage, your ham is resting in a salty/sugary mixture to pack in extra flavor. You can try adding everything from juniper berries and cloves to apple cider and ...

Rosy Tomorrows Red Wattle pork for sale

Our heritage breed Red Wattle pork is now available and ready for you to purchase. These pigs are fat and healthy from foraging on our organic pasture grasses plus our proprietary blend of certified organic non-GMO, soy-free whole grains like oats and barley, along with generous splashes of organic, unfiltered apple cider vinegar. This is the highest quality, pastured raised pork free of antibiotics, herbicides, pesticides and hormones. If you have never tasted red wattle pork - now is your chance. The tender, moist and complex flavor is described by Zingerman's as 'rich, herbaceous, even a little sweet’. We currently sell our pigs by the whole, ...