Pork & Cherry Kebabs

 Yield: 4 servings
Per Serving: 283 calories, 10g fat, 355mg sodium,
14g carb., 26g protein, 23mg calcium



  • 1 pound Whey Fed Pork Cubes, thawed
  • 1 dry pint fresh New Jersey sweet cherries
  • 1 medium yellow onion


  • 1/4 cup bourbon
  • 2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1 tablespoon fresh parsley
  • Fresh ground pepper to taste


  1.  Whisk together marinade ingredients, add pork cubes, cover and allow to marinate 4-6 hours under refrigeration
  2.  If using wooden skewers, soak in luke-warm water for 1 hour prior to assembling kebabs
  3. Wash and pit cherries. Cut onion into broad slices
  4. Assemble kebabs alternating pork, cherries, and onion slices (left-over marinade can be simmered over medium heat for 5 minutes and used as a sauce, or discarded)
  5. Cook over a pre-heated grill until pork is medium-well
  6.  Enjoy! Great with cucumber salad


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1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens