Tag Archives: Pigs

Alarita Citrus Pork Roast

Dan has been writing on the blog about all the taste testing on the farm, we’ve all put on a few extra pounds with it.  Now the products that we are going to carry have been handed off to me to make yummy lunches and dinners with.  Luckily I have a husband  & daughter who are adventurous eaters for the most part.

Today I’m aiming  for a savory sweet pork roast. One that livens up the dinner plate yet is balanced enough to not overwhelm the rest of the dinner. This is where Alarita comes in. Yesterday the sons of Miss La Rita came in with their salsa’s. We got to talking and we were throwing idea’s off of each other like the finals at Wimbledon.

With a pork roast you want to roast it at a low temperature giving the fat time to cook down and spread through the meat. Roughly an hour and fifteen minutes per pound. My favorite temperature to roast pork is at 280 degrees. Today with the citrus involved we are going a bit higher to 300 to get the sugar to play nice.

The Pork Butt & Picnic Roast both come in at $7.50 lb. The roast you see here weigh 2.66. And provide 1 meal for 4 and lunch for me. I had our neighbors Erin & Mark taste test the roast as well. All around everyone loved it. For lunch I used it to make lettuce wraps, and it was definitely just as great the 2nd time around.

Parmesan Pork Chops

You’re probably going “Lucy knows it’s chicken parmesan, right?”. Yes I do know, when a craving hits & there is a chicken breast shortage hits (now remedied), you substitute. In this case I used Pork Chops from the NCF farm store coming in at $9.50 lb. It makes for a good fall meal on these still cooling off nights.

In my pictures you will notice the bone & extra fat. Don’t do what I did and leave those on. My crew was startled to find they couldn’t cut their meat under layers of sauce and cheese, from now on I will use my noodle a bit better and remove the extra fat as well as the bone.

There is no Parmesan cheese in Parmesan dishes. Why?? The dish is named for the area it is from in France.  Also I do not add my seasoning to the breading. I season the meat after egging. I’ve found that this adds a bit more flavor to my fried dishes. And please make sure to let the meat come to room temperature before frying. Cold meat in a fryer = burnt breading

Parmesan Pork Chops

You’re probably going “Lucy knows it’s chicken parmesan, right?”. Yes I do know, when a craving hits & there is a chicken breast shortage hits (now remedied), you substitute. In this case I used Pork Chops from the NCF farm store coming in at $9.50 lb. It makes for a good fall meal on these still cooling off nights.

In my pictures you will notice the bone & extra fat. Don’t do what I did and leave those on. My crew was startled to find they couldn’t cut their meat under layers of sauce and cheese, from now on I will use my noodle a bit better and remove the extra fat as well as the bone.

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There is no parmesan cheese in Parmesan dishes. Why?? The dish is named for the area it is from in France.  Also I do not add my seasoning to the breading. I season the meat after egging. I’ve found that this adds a bit more flavor to my fried dishes. And please make sure to let the meat come to room temperature before frying. Cold meat in a fryer = burnt breading

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Ingredients

  • 4 NCF bone in pork chops
  • 2 cups bread crumbs
  • 2 eggs whisked
  • 3 tbsp Italian Herbs Seasoning
  • 1 cup Olive Oil
  • Salt & pepper
  • 8oz jar of Marinara (I prefer Nello’s)
  • 8 Slices Provolone or Mozzarella Cheese
  • 1/2 lb cooked pasta prepared to packages instructions

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Directions

  1. Preheat Oven to 350 degrees
  2. Dip Pork Chop in Egg
  3. Season Pork Chops with Salt Pepper and Italian Seasoning
  4. Cover Pork chop in breading (let rest 5 min before frying)
  5. In a heavy bottom pan heat Olive Oil to shimmering state
  6. Cooking 3-4 minutes on each side
  7. In a oven safe casserole add pasta cover lightly with marinara
  8. Lay Pork Chops on pasta, cover lightly with sauce then lay cheese across the top.
  9. Bake until cheese is bubbling,  rest meat, & serve

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New Berkshire pigs have arrived at our farm

We have some new additions on the farm. A drove of Berkshire feeder pigs have taken up residence and are already filling out with the rich produce we provide them. We purchased them for Kayla at The Butcher and the Baker who will be taking these pigs, and lots more in the future.

Pigs in forest paddock
Some of the pigs in their new paddock
Pigs in forrest paddock.
There is some pink mixed in with our pure blood Berkshires. The mother of the pink pigs was like a big friendly dog. Her offspring are equally nice to be around.
Pigs in forrest paddock
More pigs in the forest.

I took these pics after a quick summer rain shower had passed over. The leaves of our trees were weighted down by the water and the little pigs were happily munching on the newly lower leaves.

 

 

Pigs aren’t having sex anymore.

I read this article to Lamont, our boar, recently. He seemed mildly interested, sort of like when you hear that kids are starving on the other side of the world. It’s touching but it’s not right in front of your nose so it doesn’t seem real. He then sauntered over to Penelope and continued his courtship, immediately forgetting the plight of “normal” pigs destined for our traditional food system.

Lucky for Lamont, I’m not getting that personal with Penelope. She’s already bitten me once, and tried more than once. The idea of trying AI with her just isn’t appealing for more than the normal reasons.

Sow with piglets
Penelope, with piglets made the old-fashioned way.

Getting ready for the BBQ and Beer fest on June 28th

Old time hog scalding tank
Getting the fire going for the scalding tank

When you come on the 28th to have beer and BBQ, you’ll be having an Ossabaw hog that was born and raised here on our farm. He never had one ounce of commercial feed and has lived in the open in our woods since birth. He was born here, and died here, having never ridden in a truck, been in a cage, or had a bad day. On his last day he had a breakfast of farmers market sweet corn and never knew what happened.

This is as good of pork as we can produce and we’re excited to have Mike of Mike’s BBQ try his hand at our pork.

Hog going into old time scalding tank
Ossabaw hog going into the scalding tank, 140 degrees.

If you don’t have your tickets yet, better get them soon. The 28th is coming.

I’ll be delivering this hog to Mike on Monday so he’ll have all week to do his magic with brines and rubs.