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Forest Raised Pork
Our pigs live outside year round. They have access to shade and shelter if they seek it. They are rotationally grazed thru the woods where they eat acorns, roots, grass, and grubs. They spend their days foraging, wallowing and sleeping. They are treated with great respect and care. All cuts of pork are frozen.
|Pork Loin Roast (Clatter Ridge Farm)|
Delicious when brined or rubbed with spices and barbequed over indirect heat.A quality cut from the loin. Bone - in
|Boston Butt Roast (Clatter Ridge Farm)|
Bone in Boston Butt- great for Pulled Pork, braising, or slow cooking. Despite it's name the Butt Roast comes from from the upper shoulder of the pig. It was a popular cut in Boston and during the Pre-Revolutionary War era, pork that was sent over seas was stored in barrels known as "Butts". So there you have it, I'm gad we cleared that up.
|Picnic Roast (Clatter Ridge Farm)|
A bone in pork shoulder roast. The "picnic roast" comes from the lower part of the shoulder the "Boston Butt" is the upper part of the shoulder. Great in a slow cooker as Pulled Pork.
|Smoked Bacon - double smoked (Clatter Ridge Farm)|
Clatter Ridge Bacon made by Russell's Creative Cuisine. Brined with Maple syrup and double smoked with hickory wood. 12 ounce package.
|Hog Jowl Bacon - unsliced (Clatter Ridge Farm)|
Country Jowl Bacon made from the cheek of the pig. This trendy delicacy has long been a staple of southern Soul Food and Cajun cooking. Smoked by Noak's Smoke House using Clatter Ridge Farm's Pork. Unsliced
|Pork Loin Chops (Clatter Ridge Farm)|
These 1 1/4" thick loin chops are great for the grill or stove in any form.
|Double Smoked Ham (Clatter Ridge Farm)|
Smoked with Hickory and covered with a brown sugar glaze. Bone in.By Russell's Creative Cuisine using Clatter Ridge Farm pork.
|Pate de Campagne - 2.0 (Clatter Ridge Farm)|
An all new country pate made by Russell's Creative Global Cuisine using our pork. Serve with Blackberry Chutney! Ingredients include; ground pork, raisins, salt pork, pork liver, pink peppercorn, a touch of heavy cream and aromatic spices.- wrapped in Clatter Ridge Bacon
|Smoked Ham- Nitrate/Nitrite Free (Clatter Ridge Farm)|
Smoked Clatter Ridge Farm boneless ham, cured by Noaks in Meriden, with their nitrate and nitrite free process.
|Ground Pork (Clatter Ridge Farm)|
The pork equivalent of ground beef, our ground pork in 1 lb. packages is perfect for making your own sausages, meatballs, stuffings and sauces.
|Pork Sausage - bulk (not links) (Clatter Ridge Farm)|
Pork Sausage made by Litchfield Locker with Clatter Ridge Farm pork. Not in patties, or links.
|Pork Sausage Links- hot (Clatter Ridge Farm)|
Medium sized spicy links
|Pork Sausage Links- sweet (Clatter Ridge Farm)|
These are medium sized links.
|Pork Breakfast Sausage -Links (Clatter Ridge Farm)|
Packages of breakfast sausage, medium sized links
|Smoked Hocks (Clatter Ridge Farm)|
Clatter Ridge Farm Hocks, smoked by Noack's smoke house in Meriden, using their Nitrate/Nitrite free smoking process. Perfect for making soups or adding flavor to dishes like baked beans and collard greens...
|Country Style Ribs (Clatter Ridge Farm)|
Country style ribs are perfect for the barbecue. Also known as Country Spare Ribs.
|Spare Ribs (Clatter Ridge Farm)|
Pork Spare Ribs- great for grilling,baking or smoking.
|Fresh Ham Steaks (Clatter Ridge Farm)|
Not smoked or cured. Great broiled, or in a slow cooker.
|Roasted Tomatillo and Poblano Chili Verde Sauce (Clatter Ridge Farm)|
Russell created this lively sauce to go with Clatter Ridge Farm Pork. Just add Russell's sauce and a Boston Butt, Picnic Roast or Blade Steak into your slow cooker. It doesn't get any easier, or tastier than that! Thank you Russell....
|Ham Hocks (Clatter Ridge Farm)|
Ham hocks are great in the crock pot with sauerkraut! They also add distinctive flavoring to soups. They are the lower segment of the pig that corresponds to the ankle or calf region. Hocks are not fatty but can be made tender from all the collagen that breaks down during cooking.
|Pork bones (Clatter Ridge Farm)|
Pork bones are great for making stock.
|Rendered Pork Lard (Clatter Ridge Farm)|
Pork Lard rendered from the back fat of our forest raised pigs. Great for frying and baking. Snow white and pure, will not impart any pork flavor to baked goods (not that there's anything wrong with pork flavor). If you ever wondered what the secret was to your grandmother's pies, cookies, or fried chicken- this is it.
|Pork Jowls (Clatter Ridge Farm)|
Pork jowl is similar to pork belly and can be used to make bacon.
|Pork Liver (Clatter Ridge Farm)|
Pork liver is great fried up with onions.
|Pork Kidneys (Clatter Ridge Farm)|
|Leaf Lard - not rendered (Clatter Ridge Farm)|
The highest grade of lard. Leaf Lard has very little pork flavor, making it ideal for baking.
|Pork Trotters (Clatter Ridge Farm)|
The feet of the pig. Excellent for soup and stew stock. Split and cut into 2" cubes.
|Pork Back Fat (Clatter Ridge Farm)|
Back fat is the hard fat that is under the skin of a pig, as opposed to the soft fat in the abdominal cavity (leaf lard).Both products are uncooked and unsalted, the back fat can be rendered into lard or used to deep fry. Leaf lard has little flavor and is best for pastries. Back fat has more flavor.
|Pork tail (Clatter Ridge Farm)|
Fried pig tails is a Southern delicacy, and a right of passage for anyone serious about eating (literally) "tail to snout".
|Pork Tongue (Clatter Ridge Farm)|
Once considered a delicacy and priced accordingly, the tongue is now a tail to snout staple.
|Pork Head (Clatter Ridge Farm)|
For the serious "tail to snout" chef, or for those of us who remember the movie "The Godfather", and have a score to settle.
|Pork Heart (Clatter Ridge Farm)|