PORK PRODUCTS
All of our animals here at Agricola Farm are raised on beautiful Vermont pasture.
Animals raised on pasture produce more delicious and nutritious meat for us and for our customers.
Learn more about our grazing practices and get to know our herds and flocks here.
Animals raised on pasture produce more delicious and nutritious meat for us and for our customers.
Learn more about our grazing practices and get to know our herds and flocks here.
Click here for step by step porchetta instructions
FROM THE LEG
FRESH HAM
We are obsessed with the ham (the back leg) of our pigs and a tremendous amount of time and resources go into their feeding and exercising, all to benefit the production of a high quality ham. The ham is sold fresh, not cured and not smoked. We do offer a recipe on how to prepare your own curing and smoking, this is a cut that takes several hours in the oven but the leftover will last a long time. If you have crockpot the cooking can be very easy
$11 / lb (roasts are 3 lbs to 12 lbs. Roasts 5 Lbs or smaller are boneless. You can request a larger roast boneless but otherwise we assume you prefer bone-in)
We are obsessed with the ham (the back leg) of our pigs and a tremendous amount of time and resources go into their feeding and exercising, all to benefit the production of a high quality ham. The ham is sold fresh, not cured and not smoked. We do offer a recipe on how to prepare your own curing and smoking, this is a cut that takes several hours in the oven but the leftover will last a long time. If you have crockpot the cooking can be very easy
$11 / lb (roasts are 3 lbs to 12 lbs. Roasts 5 Lbs or smaller are boneless. You can request a larger roast boneless but otherwise we assume you prefer bone-in)
SHANK
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The most misunderstood cut in the pork. This cut is absolutely delicious and the least expensive. This is what mot restaurants chefs buy to make the tender flavorful meat that everyone loves so much. For the shank you need time and fresh herbs... that's it. If you have a crockpot it is even easier. Just cook it at 300F for several hours and you will have a wonderfully flavorful cut and will never look at another tenderloin in your life.
Only few available - ask directly by email here Picture by LaCuocaGalante.com
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FROM THE SHOULDER
BOSTON BUTT ROAST / CAPICOLLO
This is the part Italians love the most because it is extremely flavorful and versatile. This roast is best when slow roasted on low temperatures, it is great braised, in the smoker, or on the grill (but use indirect heat). In the US this is the part used for pulled pork and in for carne asada. We butcher the pigs using Italian traditions, which means that we separate the different muscle groups since each muscle has different characteristics and cooking needs. For this reason, our Boston Butts are boneless. You can pre-order a bone-in Boston Butt prior to our butchering dates. There is a thin net of fat that is inside the muscle and that allows the meat to remain soft even after dry roasting (something you will not have for a muscle such as the ham.
Easy Recipe: Milk Pork Roast - quick, delicious and mouth watering
Traditional Recipe: Pulled Pork Roast
$14 / lb - the roast are about 4 to 6 inches long and they weight between 3 and 8 Lbs. For a larger roast just make sure you indicate that in the order list - maximum weight is 8 Lbs.
BOSTON BUTT STEAKS
This is for those evenings when you need something delicious but quick to prepare. Just brown the thin slices on Boston Butt on both sides, add salt, some fresh herbs, a little lemon and toss a salad together - that is all you need for a lovely meal. Promise. We started making the steaks because I had a large boston butt left over and I did not have the time cook it in the oven and I needed to make dinner that night so... so the steaks stole our hearts.
$14/Lb - they come 2 per package and each package is about 0.5 Ln
This is the part Italians love the most because it is extremely flavorful and versatile. This roast is best when slow roasted on low temperatures, it is great braised, in the smoker, or on the grill (but use indirect heat). In the US this is the part used for pulled pork and in for carne asada. We butcher the pigs using Italian traditions, which means that we separate the different muscle groups since each muscle has different characteristics and cooking needs. For this reason, our Boston Butts are boneless. You can pre-order a bone-in Boston Butt prior to our butchering dates. There is a thin net of fat that is inside the muscle and that allows the meat to remain soft even after dry roasting (something you will not have for a muscle such as the ham.
Easy Recipe: Milk Pork Roast - quick, delicious and mouth watering
Traditional Recipe: Pulled Pork Roast
$14 / lb - the roast are about 4 to 6 inches long and they weight between 3 and 8 Lbs. For a larger roast just make sure you indicate that in the order list - maximum weight is 8 Lbs.
BOSTON BUTT STEAKS
This is for those evenings when you need something delicious but quick to prepare. Just brown the thin slices on Boston Butt on both sides, add salt, some fresh herbs, a little lemon and toss a salad together - that is all you need for a lovely meal. Promise. We started making the steaks because I had a large boston butt left over and I did not have the time cook it in the oven and I needed to make dinner that night so... so the steaks stole our hearts.
$14/Lb - they come 2 per package and each package is about 0.5 Ln
PICNIC ROAST
The lower part of the shoulder. You can use it for pulled pork. This cut is similar to the Boston Butt Roast, but one step below in terms of quality. It has more tendons and less fat interlaced inside the muscles. It is comprised of different muscles so that cooking needs vary a bit but you will also have a greater variety of flavors. We normally use this cut for our sausages.
$10 / lb (min 4 Lbs - max 8 Lbs. this roast is bone in and comes with skin so that you can protect the nice meat even if you place the roast on the grill or in the oven for a very long time.
The lower part of the shoulder. You can use it for pulled pork. This cut is similar to the Boston Butt Roast, but one step below in terms of quality. It has more tendons and less fat interlaced inside the muscles. It is comprised of different muscles so that cooking needs vary a bit but you will also have a greater variety of flavors. We normally use this cut for our sausages.
$10 / lb (min 4 Lbs - max 8 Lbs. this roast is bone in and comes with skin so that you can protect the nice meat even if you place the roast on the grill or in the oven for a very long time.
FROM THE SIDE (the middle of the pig)
TENDERLOIN (available sometimes)
This US favorite cut does not need an introduction. The name says it all, it is tender. It is the most tender cut of pork and usually the leanest. It is the muscle that the pig uses the least. A word of advice though: there is an inverse relationship between tenderness and flavor so what you gain in tenderness you loose in flavor. For this reason make sure you use a recipe that requires coating the tenderloin in spices. There are only 2 tenderloins for pig and about 50 or more customers at the market in search of 2+ tenderloins on any given day so... chances are that we run out before you can get your hands on one. Please do NOT despair. Talk to us! What is that you were hoping to cook? We may have a lovely front loin or a special roast that could do the trick. Our tenderloins are usually just slightly over 1 lb (do not ask me what other farmers do to make their tenderloin so much bigger (I really don't know), but our tenderloin loses less water when you cook it.
$15 / lb tenderloins are about 1 lb each
This US favorite cut does not need an introduction. The name says it all, it is tender. It is the most tender cut of pork and usually the leanest. It is the muscle that the pig uses the least. A word of advice though: there is an inverse relationship between tenderness and flavor so what you gain in tenderness you loose in flavor. For this reason make sure you use a recipe that requires coating the tenderloin in spices. There are only 2 tenderloins for pig and about 50 or more customers at the market in search of 2+ tenderloins on any given day so... chances are that we run out before you can get your hands on one. Please do NOT despair. Talk to us! What is that you were hoping to cook? We may have a lovely front loin or a special roast that could do the trick. Our tenderloins are usually just slightly over 1 lb (do not ask me what other farmers do to make their tenderloin so much bigger (I really don't know), but our tenderloin loses less water when you cook it.
$15 / lb tenderloins are about 1 lb each
PORK CHOPS
We are making incredible chops these days. We do not have many and most are bone in and... they are impressive. There are tons of recipes online, from chops battered in beer, to chops cooked with vegetables and mushrooms, and with fresh herbs. Whatever recipe you choose try to pick one that uses a pan rather than the oven. Chefs tend to prefer the way the moisture of the chop is trapped inside when using a pan on the stove. Do not be afraid to slightly brown the sides and do not overcook the meat.
$9.75 / lb - bone-in (2 per package about .9 to 2.5 lbs)
$9.85 / lb - boneless (2 per package about .6 to 1.2 Lbs)
We are making incredible chops these days. We do not have many and most are bone in and... they are impressive. There are tons of recipes online, from chops battered in beer, to chops cooked with vegetables and mushrooms, and with fresh herbs. Whatever recipe you choose try to pick one that uses a pan rather than the oven. Chefs tend to prefer the way the moisture of the chop is trapped inside when using a pan on the stove. Do not be afraid to slightly brown the sides and do not overcook the meat.
$9.75 / lb - bone-in (2 per package about .9 to 2.5 lbs)
$9.85 / lb - boneless (2 per package about .6 to 1.2 Lbs)
Picture from gruppochiola.com
cookidoo recipe for crispy pork belly with apples
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LOIN ROAST
This is the same muscle from where the chops come from. It is a very lean cut with the exception of a thin layer of fat on one side. Since this is a lean muscle it is best cooked at high temperatures for a short period of time. Also try to braise it (after you sear it all all sides with a little olive oil, add a finger or two of water or broth or wine, cover with a lid and let to simmer at low temperature until the core has reached your desired temperature). Do not overcook. Since this cut is very lean, overcooking it will lead to a leather like consistency. $ 9.85 Lb Approximately 6 to 8 inches long and 2 to 3 Lbs. FOr larger roasts we an satisfy the order next time we butcher (we process new pigs every 2 weeks). Maximum is 7lbs. PORK BELLYPork belly braised at very low temperature and served when the crust is crispy is the new hot dish that butchers have gifted the home cook. Until recently belly was reserved for curing (bacon or pancetta) but, when you have a high quality pork, the flavor of the braised belly is just... try it. If you do not like fatty cuts this may not be your favorite cut, however, stop for a second and reconsider... why don't you like pork fat? It is extremely delicious. Next time try steal a bite from some generous family or friend's dish. You may discover you have been missing out all these years. Fat is where the flavor is stored.
$ 8.75/Lb it comes in packages of about 1 Lbs - it is cut in rectangular portions, skinless. |
SPARE RIBS
This cut is always available but it is in high demand June-Septembers so we suggest you purchase yours early on and keep them in the freezer. They last perfectly well for 4 months. Our Spare ribs are a lot meatier than the average spare ribs, mostly because that is how we like to eat them. Warning: you must put some love into your ribs if you want them moist and tender. 1. marinate them in wine (or little vinegar), salt ad spices for a minimum of 3 hrs or overnight in the fridge, 2. cook them at very low temperature and for a long time. Some people boil them before placing them in the oven to shorten the times. It works in terms of tenderness but I feel you lose much of the flavor.
$9.75 / lb - packages of ~ 3Lbs approximately 3 or 4 ribs. For a whole rack place an order and we can deliver once we process the new batch (we process fresh pork every 2 weeks)
This cut is always available but it is in high demand June-Septembers so we suggest you purchase yours early on and keep them in the freezer. They last perfectly well for 4 months. Our Spare ribs are a lot meatier than the average spare ribs, mostly because that is how we like to eat them. Warning: you must put some love into your ribs if you want them moist and tender. 1. marinate them in wine (or little vinegar), salt ad spices for a minimum of 3 hrs or overnight in the fridge, 2. cook them at very low temperature and for a long time. Some people boil them before placing them in the oven to shorten the times. It works in terms of tenderness but I feel you lose much of the flavor.
$9.75 / lb - packages of ~ 3Lbs approximately 3 or 4 ribs. For a whole rack place an order and we can deliver once we process the new batch (we process fresh pork every 2 weeks)
picture by dalmassimogoloso.com
FARM FRESH PORK SAUSAGE (loose or spiral)
We make three types:
Classic: savory but not spicy. We use mustard seeds, sage, garlic, salt, black pepper and a hint of cayenne.
Piccante: several types of pepper, oregano, fennel pollen and garlic. Spicy but not to bring you to tears.
Breakfast: real Vermont maple syrup, winter savory, sage, black pepper: for a traditional Vermont breakfast .
We do not use dairy or sugar products our sausages. We offer the sausage loose (best if you want to make a sauce) and in natural casing (links and spiral as shown in the picture). Spiral sausage are best for the grill -- keep the spiral shape by placing 2 sticks through the spiral. Poke the sausage casing to maintain the moisture. Here is a recipe for an Easy Traditional Pasta Sauce.
$10.50 / lb about 1 Lbs per package but the loose sausages may be up to 1.5 Lbs in one package
We make three types:
Classic: savory but not spicy. We use mustard seeds, sage, garlic, salt, black pepper and a hint of cayenne.
Piccante: several types of pepper, oregano, fennel pollen and garlic. Spicy but not to bring you to tears.
Breakfast: real Vermont maple syrup, winter savory, sage, black pepper: for a traditional Vermont breakfast .
We do not use dairy or sugar products our sausages. We offer the sausage loose (best if you want to make a sauce) and in natural casing (links and spiral as shown in the picture). Spiral sausage are best for the grill -- keep the spiral shape by placing 2 sticks through the spiral. Poke the sausage casing to maintain the moisture. Here is a recipe for an Easy Traditional Pasta Sauce.
$10.50 / lb about 1 Lbs per package but the loose sausages may be up to 1.5 Lbs in one package
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PORCHETTA
Porchetta is a traditional Italian recipe that involves THE WHOLE pig. In Lazio (a region around Rome), they use adult pigs: they de-bone the entire pig, stuff it with the liver, heart and kidneys, put wild fennel, pepper, salt and rosemary, roll it, tie it and cook it on the roasting pit. This recipe goes back to the Medieval ages and has gone through a number of modifications. The Agricola porchetta is an entire pig, de-boned, rubbed with organic herbs, rolled and tied. We cut a piece based on how many pounds you want to order. We bring it to you fresh (or frozen) so that you can cook it in your oven. This means that the belly (the part used for bacon) is wrapped around the loin and the tenderloin and you get parts of the shoulder and leg (depending on how big of a piece you order). Instead of fennel, we use myrtle leaves, gray salt, pepper, garlic and rosemary. We are very careful about the selection of our spices - we do not cut corners because, when the ingredients are so few, they have to be the very best to have a good final product. $16 / lb (6 lbs min) |
