We try very hard to make good use of every part of every animal, so here are some of the odd bits.
Perfect for making stock, and adding flavor.
Pork bones are great for making stock.
The skeleton, head and tail of the fish- excellent for making stock. The frames usually come from salmon, but white...
100% grass fed lamb organ meat.
Grass fed lamb kidney meat
Grass fed lamb heart meat
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.
Pork jowl is similar to pork belly and can be used to make bacon.
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....
Perfect for "Tacos de Lengua"
Pork liver is great fried up with onions.