Excited to have Edwin Martinez of Onyx Coffee in Bellingham, the source of our single origin Guatemala coffee in our farm coffee roaster, Black Clover Country Coffee. Edwin and I discuss him growing up in Huehuetenango, what got him into specialty coffee and the journey from his family farm to Washington State.
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 like this. Much of Italy was able to raise pigs for hundreds of years, especially in the lower portion of the country (the boot – think Rome). People who lived in the hills had olives, thus olive oil, and rarely went “down the mountains” to get pork. The further North you go, near the Alps, that was where beef was more popular. Life in the southern area was centered around the pig because they were fairly easy to care for and because of their high amounts of quality fat, could be cured, via salt (in large supply near the surrounding mines and of course the Mediterranean Sea), and kept from spoiling in the days prior to refrigeration.
Many of our favorite things to eat have come from this commitment to use the whole animal, proceed to cure, dry, hang, and turn raw porcine into the sublime.
The pig jowl, that section that includes cheeks and goes down just below the neck line, is one of the greatest sections of the entire animal. The cheek, when cured, has the “porkiest/baconiest” flavor you can imagine. It is pure piggy gold and worth the time and effort to learn to make or tell your farmer or butcher to save for you versus turning it into more grind.
Here is how it works.
Guanciale
1-2 pig jowls, approximately 4-5 lbs
2 oz kosher salt
2 oz coarse cracked pepper
Optional – dry white wine for rinse
Remove all glands from the jowls (you can’t miss them, they look like little organs). If using the salt box method, place salt and pepper in your container (cookie sheet seems to work fine) and rub the jowl(s) with ALL of the salt and pepper. Coat it until all is used and then place in a ziplock bag and squeeze as much air out as possible. Place a brick on top of the jowls to flatten down. This will also help the salt push out the moisture. Let it sit in fridge for about 2 days. Take out, redistribute the cure as it should be fairly moist by this point and then place back in the fridge for another couple of days. After 4-5 days total, remove from bag and rinse well with water removing all salt and pepper. You can now rinse with some dry white wine if you wish. Poke a hole through one of the corners and run some butcher twine through and tie a knot. Weigh the jowl and record the result. Hang the jowl in a well ventilated area and check periodically to see that the weight has lost at least 35% of its original weight. When you have achieved that, the muscle is fully cured and ready to eat.
Slice thin and use in carbonara and it will keep for a long time if you place in vacuum sealer and freeze it.
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 only comes from natural, pasture-raised pork fat.
We believe the best-tasting pork comes from heritage breeds raised outdoors on a diet of non-GMO feed and a variety of forage. Unlike conventionally farmed pigs, which are some of the most confined animals in industrial agriculture, our pigs enjoy a natural lifestyle. They dig for roots, forage for various plants and tubers, and nap under bushes or trees, choosing these over their feed rations and manmade shelters whenever possible.
Heritage Breed, Naturally Raised
Our pigs are Gloucester Old Spots, a rare heritage breed. Born and raised outdoors, they thrive in the forest and blackberry thickets bordering our pastures. We provide them with fresh water, shelter, and ample space to roam, root, and explore.
As they forage, our pigs help improve soil health by turning over forest litter and clearing brush that could otherwise pose a wildfire risk. They even help us maintain pastures by controlling weeds. To protect the mature trees, we rotate them through different areas.
The Truth About Pigs and Cleanliness
Pigs aren’t “dirty” animals. In fact, given enough space, they’re the cleanest livestock on a farm. They instinctively separate their “bathroom” areas from where they eat and sleep—a behavior not seen in many other animals. (For example, chickens will poop in their food if it’s not covered!)
The myth of dirty pigs comes from industrial systems where pigs are confined in filthy, cramped conditions. Naturally raised pigs, like ours, enjoy mud baths to cool off on hot days—much like a trip to the spa for humans! Compared to conventionally raised chickens or feedlot cattle, pasture-raised pigs are far cleaner.
Flavorful Pork From Healthy, Fatty Pigs
We don’t raise lean pork. If you’re looking for “the other white meat,” this isn’t the place. Our Gloucester Old Spots are known for their high-quality fat, which is essential for flavor and juiciness. These pigs are bred to forage outdoors, not sit idle in barns.
We also believe that pasture-raised pork fat is a nutritional powerhouse. It contains a high concentration of monounsaturated fatty acids—similar to the heart-healthy fats in olive oil—and naturally stores vitamin D, especially in the meat and fat of the loin. This is particularly beneficial for overcast PNW winters!
The fat from heritage pigs is exceptionally flavorful and helps keep the meat tender and juicy when cooked. While you don’t have to eat the fat, we recommend keeping it on during cooking for the best results.
A Balanced, Natural Diet
In addition to the forage they find in pastures and woods, including blackberries, locally sourced apples, pears and pumpkins, our pigs are fed a locally-mixed, non-GMO (no corn or soy) feed ration. This combination of natural foraging and high-quality feed creates pork that’s both delicious and nutritious.
If you’d like to know more about our pork or how it’s raised, feel free to ask!
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 savings allow us to offer you premium pork at an affordable price.
If you don’t have enough freezer space for a half hog, or if you want a variety of meats like pork, chicken, and lamb in smaller quantities, consider our Clover Club Butcher Box program.
How Much Meat is in Half a Pig?
From a 100-pound half pig (hanging weight), you can expect about 65 pounds of standard cuts, enough to fill 3–4 grocery bags. The difference between hanging weight and standard cuts is mostly edible if you choose to keep items like:
Want specific items like the head, tail, heart, or liver? Let us know when ordering. We’ll do our best to accommodate your request. (Heads-up: our WDA inspected processors can’t save lungs, stomachs, intestines, or blood.)
Example Cuts from Half a Pig
Here’s an example of the standard cuts you can expect from a half pig (weights approximate):
You’ll also receive ground pork or sausage (usually ~5 lbs. from trimming). Want more sausage? Ask the butcher to grind cuts like the picnic shoulder or ham for additional sausage.
Custom Cuts
We can help you personalize your order before sending it to the butcher. Love unique cuts? Consider:
Estimated Cost for a 100-Pound Half Pig
Hanging weight price: $8.25/lb. which includes the butcher cost and cut and wrap to your specifications.
If you eat “nose-to-tail,” rendering lard, making broth, and exploring recipes for offal, the effective cost is about $10.00 per pound. Choosing more cured items or link sausage may increase the cost, while opting for fewer processed cuts may lower it.
Why Buy From Us?
The pork quality we offer is unmatched and comes only from farms like ours, where pigs are raised naturally outdoors. Unlike industrial farms, which often confine pigs and feed them processed waste (like outdated bread and donuts), we prioritize healthy, sustainable practices including locally-milled, non-GMO feed without corn or soy, natural (organic) food scraps like pumpkins, apples, pears, and whey from a local dairy and of course foraging in woods and pastures for a varied diet. We raise the Gloucester Old Spot breed of heritage pig and it naturally has more fat on it. It is not lean pork. You are welcome to ask the butcher to trim off as much fat as you want, but please keep in mind that these pigs have been bred to have flavorful pork fat and not to be lean. If you really want lean pork you may want to look at getting pork from somewhere else. Custom butchering is also your friend, here. If you like fatty, flavorful pork roasts but you want leaner bacon, then ask for the pork belly as a roast, and have the butcher make bacon out of a different, leaner cut of pork, such as shoulder bacon or back bacon.
Our pigs live healthy, active lives, resulting in pork that’s flavorful, nutritious, and ethically raised. Experience the difference for yourself!
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 and better coffee brewing methods. The Japanese have their versions that look more like a chemistry experiment than brewing technique (although quite delicious). There are pour overs, old-world french presses, and of course espresso.
As a kid, I have two distinct coffee memories. First, I remember coffee and donuts at St. Patrick’s Catholic church with the big commercial grade percolator where you could make a ton of coffee all at once, none of it tasting good. Of course, how could coffee taste good coming out of those #10 cans? My second coffee memory is of my folks and coffee from a stove top percolator that would burp and blurp on our little stove in that little home in North Spokane. My dad made lots of that coffee, and when he finally got a Mr. Coffee for the home, this stove top percolator was relegated to the camping box.
Ah coffee…
The first recipe is pretty straightforward and hails as a Vietnamese “cold brew” method. This method is very simple but takes 8-24 hours before it is ready.It has been written that coffee made with the cold brew method is less harsh on the bean and is 60% less acidic, and should therefore draw out more of the subtle flavors of the beans origin. I happily agree. This is my favorite method, and I like having a whole jar of it, in my fridge, where it will keep for at least two weeks. I like a couple of chock-full-of-ice glasses of coffee each day, sometimes with creamer and sometimes without.
Oh, and if you have a little left over that won’t quite fit in your bottle or jar? Add it to your ice cube tray and make coffee ice cubes. Use those, and say good bye to watered down coffee!
Don’t forget to order your Black Clover Country Coffee, roasted right here on our farm!
6 ounces of your favorite coffee (ground)
4 quarts cold water
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Pour cold brewed coffee over ice cubes (or coffee cubes), add syrups or cream, and enjoy.
12 ounces of your favorite coffee, ground for French Press (coarse)
2 quarts cold water
Fill up your vessel with 2 quart of cold water. Add your coarsely ground Black Clover Country Coffee. Let soak for 18 hours. Strain through fine cheesecloth and store in a big jar or if you want to be cool like me, an old whiskey bottle.
To use concentrate, the ratio is about 1:2 or to taste. That is 1 part concentrate to 2 parts water or milk. If you want a real treat, take one part concentrate, one part milk, and add 1 part maple syrup! It is awesome!
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.
Let’s assume an average sized 20 to 24-month-old steer weighs approximately 1000 pounds (although we at LJF target 1400 pounds). That weight is called the “live weight.” Once the animal is slaughtered, the skin, head, non-usable organs, and hooves are removed, and the carcass is split down the middle. This part of the process is done at the farm. The two sides are then tagged and transported to the butcher shop. At the butcher shop, the two halves are weighed, giving the butcher the “hanging” or “carcass weight,” which is usually around 60% of the live weight. This weight is then used to determine the cost of the portion purchased. This number will be how we calculate a customer’s final bill, less deposit. The carcass is then hung in a cooler for 10-15 days to dry age (we do 3 weeks for beef). This improves tenderness, enhances flavor, and further reduces weight due to evaporation.
You are paying for the “usable” parts of the animal, although we like to offer parts of the animal that not everyone is familiar with, if you like, just ask (includes bones, hide for curing, organs, and so forth).
The difference between the hanging weight and the freezer (or take-home) weight of an animal lies in how the animal’s body is processed and trimmed. Here’s a breakdown of the two terms and why there’s a difference:
We made this cool infographic that might help as well. Feel free to print and share.
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
Steps
Finished Temperatures
Cook until the thickest part of the thigh reaches 160°F, resting will bring it to 170°F.
Meat continues to cook after it’s out of the oven (carryover cooking). Let it rest before slicing.
Brining Tips
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 Rotary, one of the largest non profit networking groups in the world and why our little group is a part of something so much bigger across the globe.
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. Marketing to what most people want to eat? Likely.
We have lost a little in our knowledge bank I think over a couple of generations. There is definitely a disconnect but one of the things that we like to do here at LJF is to educate, or at least get people to think, remember, or at least try and understand a few (old) things.
The best example of this, IMO, is the T-bone steak. When a customer requests their share of beef, one of the questions on the cut list is whether they want T-bones or New Yorks and tenderloins – or – boneless. What? Yeah, you see the New York steak you order at the restaurant, also called strip steak or strip sirloin, is the boneless ovalish shaped longer piece of steak on one side of the T-bone and then the smaller piece on the other side of the “T” is the tenderloin, called filet, or filet mignon. These cuts come from the back quarter of the beef starting with the short loin (right above hip if you can imagine that), and will contain 6 or so of these per quarter (depending on how thick you request them to be cut). When cut into steaks, and not yet stripped of the bone, they are either a Porterhouse or T-bone steaks. When boneless then, you get the New Yorks and the filets. You then have the option of having them cut into steaks and wrapped or kept whole.
The Porterhouse and the T-bone steak are basically the same EXCEPT, to be called a Porterhouse steak, the USDA requires the tenderloin portion to be a MINIMUM of 1.25 inches. Anything less is a T-bone. You would typically get 2 Porterhouse steaks per half of a beef and is found closest to the tail of the beef. The USDA rule doesn’t really enter in when buying a share of beef but matters in retail settings but always good to know a little steak trivia!
In our home we like the T-bone. We love the bone because we believe it provides additional flavor although that is probably up for debate. We also like it because we get that beautiful strip loin as well as the tenderloin all in one meal. We don’t have to choose! We also have dogs so they benefit from those bones as well. You can order your cuts however you like and to your preference but remember too that the if you do boneless, you will come away with less overall weight in pounds of meat, because of course those bones weigh something.
One more thing to consider when making your cut selection, you don’t HAVE TO have them cut into steaks (whether you choose bone in or boneless), rather, you can have it all intact or the sirloin strip all as one to either roast as one piece or cut yourself.
Bonus note is the width of the steak selection. Although it is and will continue to be your choice as to how thick you want your steaks cut, the most common is 1 – 1.25 inches. 3/4 is a touch small but may be nice for families with younger kids and 1.25 inches is thick and awesome, but of course you won’t get as many!
