Smoked Ham Hock
Perfect for southern greens, soup or a pot of beans. I love split pea soup. I will simmer the hock in the stock with onion, carrot and herbs. Then pick off the meat and set aside. Now cook the bone, peas/lentils/beans with the stock and veggies until soft. Pull the bone out, puree the soup and top with the hunks of hock meat, YUM!
No chemical nitrates and slow smoked.
Feed your family the best pork in the Rogue Valley. Pasture raised under the big open sky. These pigs are true free-range.
Pork is not the other white meat! Kunekune meat from our farm will be deep pink to red, and marbled throughout with gorgeous, tasty, velvety fat. Not chewy or hard fat like grain fed pigs. The meat is rich in flavor and high in nutrients, having grown primarily on grass, whey and garden produce. The fat is nutrient dense, low in saturated fat and full of vitamins and minerals, including Vitamin D!
They are raised with mom for the first 3 months of their life and then transitioned to open pasture and forest. They enjoy sunshine, fresh air, and fresh greens every day! They feast on mixed pasture, veggies from Whistling Duck Farm, whey from ByGeorge Creamery, acorns, comfrey, fallen fruit and berries and occasional bread from Rise Up Bakery and occasionally small amounts of sprouted grains from Scratch and Peck. They are finished on apples and squash! They are NEVER fed commercial feed. This gives them a unique flavor only available on our agroforestry farm. With plenty of space to run around, these pigs taste like REAL, delicious, "old world" pork, not bland like the confined "white meat" pork at the store.
Unlike commercially raised pigs, kunekunes are a much slower maturing pig, taking up to 18 months to reach market weight, commercial pigs are usually 6-8 months. This is one of the reasons their meat is a delicious, rich, red marbled meat. They are known for their high quality and nutrient dense meat and healthy low saturated fat that melts at room temp.