Pork & lamb slow food
We're frequently asked about traditional pork and lamb preparation. Never wild or strong tastes. Natural, pastured meats are real, complex flavors that are never bland or pumped up with bad fats from grain feeds.
Most of us are familiar with beef and chicken, but if we look further, Pork and Lamb cuisines have been a part of human culture for a few millenia. Here's a sample of some of the variety.
Pancetta (Italian/Croatian/Slovenian bacon from pork belly to be salt cured with pepper corns)
Guanciale (for Italian bacon, unsmoked jowl, sugar/salt/spice cured),
Lardon (cubed fat for gourmet cuisine)
Classic Boston Butt
City or Country Ham (salted or sugar cured for holidays
Back bacon (for Canadian or Irish bacon, smoked or unsmoked, or Peameal Bacon to be set in brine)
Pork belly (for Asian cuisine)
and of course, the ultimate comfort food... savory, satisfying Bacon, for which the heritage Large Black Hog is unrivaled.
Leg of lamb
Rack of lamb (or double rack)
Liver or Lamb's Fry (a slow-food dish).