We try very hard to make good use of every part of every animal, so here are some of the odd bits.
Country Jowl Bacon made from the cheek of the pig. This trendy delicacy has long been a staple of southern Soul Food...
The skeleton, head and tail of the fish- excellent for making stock. The frames usually come from salmon, but white...
The feet of the pig. Excellent for soup and stew stock. Split and cut into 2" cubes.
Fried pig tails is a Southern delicacy, and a right of passage for anyone serious about eating (literally) "tail...
For Connecticut customers only. Back fat is the hard fat that is under the skin of a pig, as opposed to the soft fat...
Once considered a delicacy and priced accordingly, the tongue is now a tail to snout staple.
Fresh pork jowl is similar to pork belly and can be smoked or cured like bacon or cooked as is.
The highest grade of lard. Leaf Lard has very little pork flavor, making it ideal for baking.
Make your own bacon or cook it as "roasted pork belly" - (even the name sounds kind of sinful)
Clatter Ridge Farm Hocks, smoked by Mountain Products Smokehouse, using their Nitrate/Nitrite free smoking process....