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Tail to Snout
"If you are going to kill the animal, it seems only polite to use the whole thing" says Fergus Henderson in his book "Nose to tail eating :The Whole Beast". So here are some of the odd bits.
|Fish Frames (City Fish Market)|
The skeleton, head and tail of the fish- excellent for making stock. The frames usually come from salmon, but white fish is sometimes available- please specify.
|Soup Bones -lamb (Clatter Ridge Farm)|
Perfect for making stock, and adding flavor.
|Grass fed lamb organ meat - liver (Clatter Ridge Farm)|
100% grass fed lamb organ meat.
|Grass fed lamb organ meat - Kidney (Clatter Ridge Farm)|
Grass fed lamb kidney meat
|Grass fed lamb organ meat - heart (Clatter Ridge Farm)|
Grass fed lamb heart meat
|Pork bones (Clatter Ridge Farm)|
Pork bones are great for making stock.
|Pork Trotters (Clatter Ridge Farm)|
The feet of the pig. Excellent for soup and stew stock. Split and cut into 2" cubes.
|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 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 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 Tongue (Clatter Ridge Farm)|
Once considered a delicacy and priced accordingly, the tongue is now a tail to snout staple.
|Pork Jowls (Clatter Ridge Farm)|
Pork jowl is similar to pork belly and can be used to make bacon.
|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.
|Leaf Lard - not rendered (Clatter Ridge Farm)|
The highest grade of lard. Leaf Lard has very little pork flavor, making it ideal for baking.
|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
|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...
|Beef Liver - grassfed (Clatter Ridge Farm)|
Grassfed and Grass finished Beef Liver. Raised by Kindred Crossing in North Franklin, CT
|Bison Tongue - grass fed (Clatter Ridge Farm)|
Boil with garlic, onion, celery and carrot. Peel off thick membrane when done. Very lean and flavorful, makes a great taco filling, or slice thinly and fry until crisp.