A bit about our pork:
We raise Red Wattle pigs (a heritage breed) on pasture, and feed them a diverse diet of local whey and bread, organic grains, sunflower seeds, squash, pumpkins, kelp, and acorn and hickory nuts in the fall.
We have Bratwurst, Hot Italian Sausage, Sweet Italian Sausage, Polish Sausage, Chorizo, Ground, Bacon, Canadian Bacon, Jowl Bacon, Pork Chops, Breakfast Sausage, Ham Hocks, Ribs, and Lard. We also have bones and organs meat available by request.
A word on lard: When we get our meat back from the butchers, we get back all of the fat from our pigs. For our family, we render this fat and use it as our primary cooking oil. It is great for sauteing, frying, or in pie crusts and biscuits. Leaf lard is the purest of pork fat, and when rendered is very white and has almost no pork smell (better for pie crust and pastries). Other pork fat, when rendered into lard, is more tan colored and has slightly more pork smell and flavor to it (better for savory frying or sauteing). Rendering lard is as simple as putting a piece of fat on low heat on the stove until the oil is extracted and you are left with crispy cracklings. It is rare to be able to cook with local oil. If you eat pork, lard is a wonderful local oil source, that is versatile and great for high heat cooking. Our lard is from pigs that are raised in a very intentional way, fed a nourishing and diverse diet, right here in Ann Arbor. We encourage you to try rendering and cooking with lard!