CSA Share- Standard Pork -30 lbs

$160.00

At-A-Glance - Pork CSA Shares

LBs30
Freezer Space (ft 3)1-1.5
Next Availability11/18/17

30 lbs of Berkshire Pork of assorted cuts. 

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SKU: CSA Share- Standard Pork Categories: ,

Description

Our Pork Share includes: 30 lbs of Berkshire Pork of assorted cuts that may include chops, roasts, bacon, ground pork, ribs, and/or ham. Cuts come packaged in portions small enough for two people.
All meat is vacuum packaged in clear packaging and frozen at the butcher. Each type of cut is labeled on the packaging.The cuts are varied but include a proportionate amount of cuts relative to the yield of the animal.

Additional information

Belly and Leg

Cured and sliced bacon with cured ham, Uncured leg roasts and uncured belly in 1 lb. pieces

 

pork csa share      hollie with box


(This is what you can expect with one pork csa share)

Our Cured Pork Share will include:

4-6 lbs- Ground Pork

6-8 lbs- Shoulder Roasts

4-5 lbs- Bacon

4-5 lbs- Pork Chops

-4 lb- Cured Ham Roast

1-2 lbs- Cured Ham Slices

 

Our Uncured Pork Share will include:

4-6 lbs- Ground Pork

6-8 lbs- Shoulder Roasts

4-5 lbs- Uncured pork belly in 1 lb. slabs

4-5 lbs- Pork Chops

6-8 lb- Leg Roasts

 

This is for Recipes

If choosing our cured pork option here are the ingredients for our cured ham and bacon.

Pork, water, salt, brown sugar, sodium phosphate, sodium erythorbate, sugar, spice extractives, spices, smoke flavor, sodium nitrite

Hatch Chile Verde
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The most delicious Chile Verde you will ever have!
Servings
6-8 people
Servings
6-8 people
Hatch Chile Verde
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The most delicious Chile Verde you will ever have!
Servings
6-8 people
Servings
6-8 people
Ingredients
Servings: people
Units:
Instructions
  1. Season and then brown meat cubes in 2 tablespoons of lard or oil in a large skillet over medium-high heat. Depending on skillet size, this may require two or three batches. Remove cubes with slotted spoon to a bowl large enough to accommodate all of the meat cubes. Then deglaze the pan with ½ cup water, scraping up browned bits, and then pour the liquid over the meat cubes. Set meat aside.
  2. Heat the balance of the oil in same skillet set over medium-low heat and slowly whisk in the flour to make a roux. Simmer four minutes then stir in the garlic for a minute and begin whisking in the hot stock in 3 parts, whisking the sauce smooth each time, until all of the stock has been incorporated.
  3. Meanwhile, in blender or a food processor fitted with the steel blade, the jalapenos down the feed tube until finely minced. Then add the Anaheim chiles and puree coarsely.
  4. Add the chile puree mixture to the flour gravy and whisk together. Add the cumin, coriander, oregano, salt and pepper. Adjust seasonings to taste. Add the meat to the mixture along with the deglazing liquid and simmer 15 minutes.
  5. Serve with hot, fresh flour tortillas and garnish with cilantro, onion, sour cream, and chopped tomatoes.
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