pastured pork

Rich, Smoky Ham Hocks and Collard Greens

Braised collards in rich pot likker (pot liquor), simmered with smoked pork and onions until everything is meltingly tender, is a classic Southern dish. Don’t discard those braising juices, either—sip, slurp, or sop them up.

 

Why It Works

  • Simmering the ham hocks until the meat falls off the bones creates a deeply flavorful broth.
  • Chicken stock adds even more flavor.

Ingredients

  • 1 1/2 pounds (680g) meaty smoked ham hocks (see note)
  • 2 medium yellow onions (about 1 pound; 450g), sliced into 2-inch lengths
  • 4 medium cloves garlic, crushed
  • 2 quarts (1.9L) homemade chicken stock, low-sodium store-bought chicken broth, or water
  • 3 pounds (1.3kg) collard greens, woody stems trimmed and leaves cut into thick ribbons
  • Kosher salt and freshly ground black pepper
  • Apple cider vinegar, to taste (optional)

Directions

  • In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer. Cover and cook at a bare simmer until hocks are very tender, 2 to 3 hours.
  • Remove ham hocks from liquid, transfer to a cutting board, and pull bones from meaty and fatty parts. Discard bones. Chop up meat into chunks and return it to pot.
  • Add collard greens, pressing down to submerge in liquid. Return to a simmer and cook, uncovered, until collards are very tender, about 30 minutes. Season with salt and pepper. Add vinegar to taste, if desired, then serve. (You can add vinegar to the pot, or let individual diners season their greens with it at the table.)

 

Notes

You can swap out the ham hocks for other smoked or cured pork products, like slab bacon or salt pork, as long as they aren’t lean meats, like smoked pork loin. Lean meat will dry up and toughen with extended cooking.

Taken from Daniel Gritzer and Serious Eats

September Flash Sale

With late lambing and calving, we will have a later surge in lamb and beef coming into the  store in autumn. Coupled with an already abundant and consistent supply of pork, we need to make some room in the freezer.

We are running a flash sale through September for certain cuts of our whey-fed Berkshire pork. Whey-fed heritage pork is a delicacy, so stock up now while the sale lasts!

Look for Pork Loin Chops, Boneless Pork Chops, Ham Steaks, Whole Hams, Pork Belly, Smoked Guanciale (pork cheek), and Smoked Andouille Sausage to be 15% off normal per pound prices.

We’ll post a recipe for each of the cuts on sale over the next week. Boneless Pork Chops are the leanest chop, so require a sure hand on the pan. Brining helps the meat retain moisture during cooking, a nice tip for the more nervous cook. Check our facebook page for more recipes and information about cooking pastured pork.

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Boneless Pork Chops with Apples
  • 1/4 cup kosher salt
  • 1 quart water
  • 4 (8 ounce) thick-cut boneless pork chops
  • 1 pinch coarse-ground black pepper
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 3 sprigs fresh rosemary
  • 2 apples, cored and quartered

Stir honey and salt into water in a large bowl until honey and salt are dissolved into the brine. Place pork chops in the brine and let sit in the refrigerator for 2 hours.

Remove pork chops from brine, rinse, and pat dry. Place chops on a plate and refrigerate until dry, about 10 minutes. Discard brine.

Preheat oven to 350 degrees F (175 degrees C). Sprinkle pepper over the pork chops.

Melt butter and olive oil in a cast-iron skillet over medium heat; cook pork chops until browned, 3 to 5 minutes. Flip pork chops and season with rosemary; add apples. Cover skillet.

Bake in the preheated oven until pork chops are cooked through, about 10 minutes. 

The chops should be firm when pressed with a spatula. Please note that pastured pork will have a firmer texture because of the pigs’ free range lives.  If you aren’t confident in monitoring the doneness with touch, you should use a thermometer to make sure the internal temperature is between 145 and 150 degrees F. (Pastured meat can go from perfection to tragedy in a minute.) Remove pork chops from skillet and allow to rest five minutes before serving.

 

Modified from AllRecipes.com

 

 

 

2nd Annual Grass-fed Barbecue This Saturday!

grass-fed-bbq-website-banner_2015_02Come celebrate our pastured meat at the second annual Grass-Fed BBQ!

It will be a day of fun and food, featuring pasture plates of spit-roasted bbq pork sandwiches with sides by guest chef Doug Duda of DudaQ, desserts by The Gingered Peach, and beer by Flying Fish Brewing Company.

Lounge on the grass and listen to tunes by Slowey & The Boats (on stage 11:30 am) and The Barn Owls ( on stage 2:30 pm). Chef Rachel Weston will demo recipes & sign copies her new cookbook “New Jersey Fresh.” There will be hayrides and farm games for the family, farm tours & iron forging demonstrations – and more!


Join us for tons of sustainable fun!   $10.00 entrance fee per car.
Beer proceeds to benefit Pinelands Preservation Alliance.


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
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