Terra Firma Farm
A Community Farm and Educational Academy
To teach our children to grow through growing, to care by caring for, and to nurture by nurturing.
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Terra Firma Farm A Community Farm and Educational Academy To teach our children to grow through growing, to care by caring for, and to nurture by nurturing.
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After School Programs |
Organic Pork Our woodlot-raised, humanely-treated pigs are allowed to roam freely and do the things pigs like to do! They socialize and engage in instinctive pig behavior such as rooting, wallowing and foraging. They have free access to water and organic feed in their paddocks. The sunshine and fresh air eliminate the need for any medications that factory farms use to maximize production. No animal by-products are given to our pigs and they are feed the best organic grain we can find. Since our pigs roam freely our farm has no waste issues, the manure is retuned to the soil where it becomes fertilizer. This stress-free environment produces the freshest, cleanest pork around, now available direct from our farm to your table, freezer or oven!
Chops Fresh Ham and Picnic Roasts Tenderloin Country Style Ribs Spare Ribs Breakfast Sausage Sweet Sausage Smoked Bacon Fatback Hocks/Feet Pork is available at $6/lb (except for tenderloin) based on availability. To place your order call 860-535-8171 or submit your order through email at info@terrafirmafarm.org Tips for Cooking and Using Pork Fatback: Fry up like bacon, or mix into beans or greens or salads or pasta sauce. Shoulder and Ham: Both of these big muscle cuts deserve a little attention. Brining will give you a culinary status far outweighing the simple process; the meat is infallibly moist and tender. Brine is one gallon water with one cup salt and half cup sugar (a half cup salt actually does fine). The salt/sugar combination can be in whatever form you want, regular salt and sugar, or soy sauce and honey or teriyaki and apricot jelly. Thaw these pieces for a day in the fridge in the brine, and cook the next day low and slow. Shoulder is for BBQ; the pros tell me 190 degrees is where the meat falls off the bone. For a pretty appearance, score the ham with a razor in a check formation; that'll give crisp pieces of skin for each serving. Cook either for 6-9 hours at about 240F; when that skin looks good and crispy, its done! I think that both pieces taste even better the day after, cut into pieces and sautéed\browned in a little olive oil and salt in a skillet. Chops: No need for fancy prep here, these pigs are naturally flavorful and moist. For a one inch chop, drop salted chops onto medium hot grill for about six minutes per side, (don't move it around if you want that crusty caramelization on the outside) then let it rest for five minutes in the pan off the flame. If you like to marinate, try sesame oil and hoisin sauce, then cut into strips for an Asian presentation. Don't overcook pork chops (or hams), you can reach the safe temperature without turning all the meat white by removing the meat ten degrees below your target temperature; the meat will continue to cook after you remove it from the heat source. Chops need to be slightly pink in the middle. Hocks & Feet= flavor! In a crock pot these pieces add serious depth and nutrition to soups and stews. |
Send mail to
info@terrafirmafarm.org with questions or comments about this web site.
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