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Tail to Snout

We try very hard to make good use of every part of every animal, so here are some of the odd bits.

Soup Bones -lamb

Perfect for making stock, and adding flavor.

Pork bones

Pork bones are great for making stock.

Fish Frames

The skeleton, head and tail of the fish- excellent for making stock. The frames usually come from salmon, but white...

Pork Trotters

The feet of the pig. Excellent for soup and stew stock. Split and cut into 2" cubes.

Pork tail

Fried pig tails is a Southern delicacy, and a right of passage for anyone serious about eating (literally) "tail...

Pork Back Fat

For Connecticut customers only. Back fat is the hard fat that is under the skin of a pig, as opposed to the soft fat...

Lamb Tongue

Once considered a delicacy and priced accordingly, the tongue is now a tail to snout staple.

Pork Jowls

Pork jowl is similar to pork belly and can be used to make bacon.

Leaf Lard - not rendered

The highest grade of lard. Leaf Lard has very little pork flavor, making it ideal for baking.

Pork Belly

Make your own bacon or cook it as "roasted pork belly" - (even the name sounds kind of sinful)

Smoked Hocks

Clatter Ridge Farm Hocks, smoked by Mountain Products Smokehouse, using their Nitrate/Nitrite free smoking process....

Pork Tongue

Perfect for "Tacos de Lengua"

Pork Liver

Pork liver is great fried up with onions.

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