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Pork - All

Our pigs are Animal Welfare Approved by A Greener World, raised on pasture and in forest (eat the forest, pigs!) for their entire lives, all year round, so they’ve never seen the inside of a barn. The pigs are fed a corn-free, soy-free, non-GMO, organic feed, on which they grow for 7-9 months to a finishing weight of 200-300 lbs.

Pork Chops

Thick-cut chops (1.25 inches thick).

Kielbasa Links

Good for grilling. Usually five links per package.

Soppressata

Hard cured, shelf stable, old world style salami.

Hot Italian Sausage

This fairly-spicy sausage is packed as 1/4 lb patties. Once thawed, they cook up in just a few minutes for a quick...

Liverwurst

Spreadable pork liver pate.

Spareribs

A full rack of spareribs in each pack.

Smoked Chops

A cross between bacon, ham, and pork chop but different from all three. Definitely worth a try.

Bacon (Belly)

This is the traditional cut of bacon, thick-ish slices of smoked and cured belly. Also called American bacon and...

Canadian Bacon

Once upon a time, the Canadians had a great idea. They took boneless pork chops, cured them, smoked them, sliced them...

Cottage Bacon

A boneless pork butt cured, netted, then smoked. It binds together when smoked, then sliced thin like Canadian bacon....

Bacon Ends

Cubed pieces of bacon. Perfect for stews, beans, soups, and as toppings to baked potatoes or heavy green salads.

Jowl Bacon

Made from the cheek of the pig. Jowl fat is thought by many to be the highest-quality fat on a pig.

Pork Bone Broth

Gelatinous meat jello with a healthy fat cap. Not your grocery store bone broth! Makes a flavorful and nutritious...

Smoked Hocks

Bone-in, skin-on, and smoked, these offer incredible flavor to soups, stews, and pots of beans.

Bacon Lard

Rendered pork back fat and bacon trimmings. Pure and creamy lard, with just a hint of smoke from bacon. Can be used...

Crispy Pig Skin (Chicharron)

Crunchy baked pork skin. Good for dogs and humans. No salt. To make a more traditional chicharron, just fry and add...

Pork Meatballs

Perfect for a quick weeknight meal. Hand-made by the farmers using our own pork and eggs plus breadcrumbs from bread...

Liver, Pork

Liver is an amazing source of nutrients and minerals. If you don't fancy eating liver but want the nutrition,...

Crispy Pig Tail

Baking the tails not only makes them crispier, but renders off some fat as well. You're left with crunchy skin...

Crispy Pig Ear

Baking the ears makes them crispier and renders off some of the fat. Crunchy!

Chorizo

Loose sausage with a mild heat and heavy paprika.

Smoked Skin

The skin trimmings from bacon. Perfect for wrapping a skinless roast before cooking.

Leaf Fat

Raw unrendered leaf fat. This is the fat around the internal organs that balers especially like to use.

Pork Kabob Meat

Chunks of pork ready to marinade and grill

Hocks

Great joint for smoking or tchicking a soup. See Smoked Hocks for our already smoked.

Pork Head

Jowls, ears and sometimes tongue removed. Skin on.

Backfat

Great for making your own sausage, or rendering into lard.

Leaf Lard

Made from leaf fat, The fat around the kidneys, Leaf lard is a finer and harder lard than lard made from backfat....

Bacon Avocado Salsa Verde Hot Sauce

Made with BOTL Farm Canadian bacon in collaboration with Dragon Blood Elixir.

Hot Dogs

Not your traditional hot dogs. Typically 8 per pack. Made with only BOTL Farm pork and spices. If you have not had...

Heart

Pork Heart

Kidney

Pork Kidney

Pork Tongue

Pork Tongue

Brat

Hand made by us at CLiCK commercial kitchen.

Refried Bean Dip

What is a good use of lard? Make bean dip. this dip is fully made and ready to heat an eat.

Breakfast Sausage Patties

Farmer made sausage patties. Six patties per pack.

Bologna Roll

Our take on bologna. We suggest slicing it about 1/4in thick and frying it up.

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