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Pork - Organs/Odd Stuff

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.

Salt Pork - Smoked Fat

This is the modern version of salt pork: cut off a chunk of this, heat it in a pan for a few minutes, and then add...

Liver

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

Crispy Pig Ear

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

Crispy Pig Tail

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

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.

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.

The Good Stuff (Ground Pork Organs)

A mix of pork liver, heart, kidney, and tongue.

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