Coming out of the smoker for Thanksgiving.

I just started a salt and sugar cure on 50 pounds of fresh ham. After a week or so in the brine, they’ll hit the hickory smoker just in time for Thanksgiving!

Portion sizes will range from 2 pounds all the way up to a 15-pound whole ham and can be purchased as an add-on to a pig share.

If you’ve never tried a ham this fresh, you’re in for a treat!

Oh, and there might just be 43 pounds of bacon coming out of the smoker next week too…

Diary of a Community Processing event…

Curious what a Community Processing event experience is like?

Sara, over at Sara by the Season, was kind enough to write up a great diary of their community processing day earlier this year. Be sure to check out her full story where she walks you through the day of provisioning pork for her family and friends.

There’s no better way to experience true farm-to-table than to participate in the time-honored community harvest. Grab a few friends and join us this fall!

Community Processing — 2 remaining events available for 2017!

We have two remaining pigs available for Community Processing events for 2017.

If your family or group of friends, up to 12 people, want to join together to participate in preparing meat for your family and learn what it means to put healthy and cared-for pork on your table, we invite you!

Very happy pigs moving to pasture!

We just moved our newest litter of pigs to pasture after weaning them from Wilhelmine. It always takes a little coaxing to get them to move, but it is so fun to watch them light up when they first experience a wide open pasture! This year we added a small swimming hole for them, and it was huge hit!

Here are some cute pig videos of the big day…

Baby Pigs Are Here!

Wilhelmine always waits until nearly midnight to give birth — we finished helping her and the new babies at 2:45am this morning! 7 healthy babies, and Wilhelmine is mothering like a champ as always.

Visitors are welcome — just send us a note to arrange your trip. The next few weeks are a blast as these little guys rough-house and play!

Better Than Bacon?

Is anything better than bacon? That’s a tall order, but this is a contender.

Maybe we cheated…it’s still pork belly — but we’ve always wondered how to best prepare the fresh side (uncured bacon) in our freezer. After a number of attempts, this is it!

Here’s an amazing recipe for turning a slab of fresh side into a very versatile and finger-licking good food experience that can be used throughout the week:

Fresh side — the official name for slabs of uncured bacon — is one of the cuts participants in our hands-on processing classes take home. 

Now on Sale! 1/2 Hog Shares Ready for Pickup

It’s time to clear out our freezer as we approach our next harvest. 1/2 hogs of packaged pork are ready for immediate pickup for $330 per half — 25% off our retail price!

A half hog consists of 73 pounds of cuts, including:

  • 18 – 1 pound packages of breakfast sausage
  • 5 – 1 pound packages of natural cured and smoked bacon
  • 2 – 1 pound packages of jowl bacon
  • 5 smoked ham steaks
  • 18 thick cut pork chops – 9 plain and 9 smoked
  • 3 packages of beer bratwurst (4 per package)
  • 2 shoulder roasts
  • 1 St. Louis style ribs
  • 1 pork shank
  • 1 package each – lard, liver, soup bone

It takes around 3 cubic feet of freezer space to hold this meat — about one shelf on a typical upright freezer.

Contact us to arrange for pickup at our farm or at Keystone Crossing in Indianapolis, and feel free to call or email with any questions.

Smoked Holiday Hams

Just in time for the holidays, we have some beautiful smoked bone-in holiday hams for you!

As always, these hams were born and raised on our farm on open pastures, are antibiotic-free, hormone-free, and fed with natural grazing and rooting and non-GMO feed.

Hams are 6 to 6 1/2 pounds for $38. You can pick one up at our farm or in Indianapolis at Keystone Crossing. Just fill out an order form and we’ll touch base with you.

How To Cook a Pork Shank

Want to try this Pork Shank idea out? We are adding a free shank to our next five 1/10th pig share orders. Just let us know you want one when you place your order!

The shank is one of those pork cuts that few people know what to do with, but can be absolutely amazing if you know how to prepare it!

A shank is the lower portion of the leg — below the hams on the back leg, and below the shoulder roasts up front.

When I was growing up, Mom would throw a smoked shank into a pot of beans to make them amazing. But the beans aren’t really necessary — the trick is to slowly braise the shanks for a delicious cut of pork that is on par with bacon.

Here is a recipe you can try out:

Bon appetit!