When I started to learn how to cure meat, “American-style” bacon seemed approachable and when I wanted to take the next step, I learned to make pancetta (Italian-style bacon). From there, I then moved to the beloved cured pig jowl, or guanciale. The history goes something…
Supermarket pork often lacks flavor, with a spongy texture that leaves little to savor. That’s why most conversations about pork revolve around cured bacon or smoked barbecue roasts, rather than the meat itself. But our pork is different—juicy, rich, and brimming with the flavor that…
Ordering a half hog share is the best value we offer, providing a substantial discount compared to buying the same cuts at retail prices. By working directly with the butcher, you save on processing costs—almost half or more—compared to pork prepared for individual resale. These…
I love iced coffee. Period. I have for quite some time and although I don’t mind a mug full of good-quality hot coffee at a restaurant or in my home, iced coffee is where it’s at for me. There is much debate, internationally, on new…
These are fancy cattle with good carcass genetics from registered Angus cows, bred by the top Angus bulls available, animals that we have raised with care and kindness. Pigs too. Let’s use beef for our example. Live Weight vs. Hanging Weight Let’s assume an average…
Now that you have your turkey from our little farm, it is time to get it ready for the big feast. Brining is an easy way to make any meat juicy and flavorful. Easy Herb-Brined Turkey Ingredients 1 gallon water 1 cup kosher salt ½…
SHOW NOTES On this episode of the Farm Table podcast, Tim and I discuss our shared Spokane connection, being a referee in high school and college football, his career in steel and his transition to auctioneer working with many great non profits. We also discuss…
Today I am excited to have Brandon Sheard from The Farmstead Meatsmith website and farm community. I have been a member of their online community for a couple of years and have learned so much about growing animals responsibly, butchering, curing, smoking and preserving. They…
When you buy a share of beef from a farmer like us there are choices to make. You could argue that the big grocers and the “system” is trying to program us on what cuts of beef we should be eating at home. Conspiracy? Possibly. …
One of the great ways to experience beef in all its potential is to dry age it. Simply put when you dry age beef, say steaks, a molecular transformation takes place. Water evaporates slowly which gives the beef a “beefier” flavor and as good mold…
