Heritage pork

Larry Preuss said:

Ever since "the other white meat" became the standard I
have dreamed of loin pork roasts of the '40s and '50: the
fat tender, fall-apart-under-your-fork lovelies that so
delighted me when I was young. Is such pork available
today, other than near the unusual farm that raises
"heritage" pork? I am in southern Michigan and would drive
far for one of those cuts, or would buy by mail if it were
possible. Larry

I'm with you, I have looked to no avail for real pork
roasts and chops for ages. Good luck. Try searching for
family farm hogs.

nancy

Larry Preuss said:

Ever since "the other white meat" became the standard I
have dreamed of loin pork roasts of the '40s and '50: the
fat tender, fall-apart-under-your-fork lovelies that so
delighted me when I was young. Is such pork available
today, other than near the unusual farm that raises
"heritage" pork? I am in southern Michigan and would drive
far for one of those cuts, or would buy by mail if it were
possible. Larry

When "the other white meat" became standard we stopped
bothering with pork. But we started getting bacon from a
greenmarket farmer. Eventually I tried a butt from him, and
it was like the pork I remember from 1939. I didn't have to
marinate it, or anything else. I just rubbed it with salt
and pepper, browned it in a big cast iron skillet, and threw
it in the oven.

I still get heritage pork from guys who come in to the
greenmarket, but I have heard that Niman Ranch is good. It
is a broker/brand operation that deals only with farms that
meet their standards for humane treatment of animals and
other things. Some very good chefs around here actually
credit them on the menu.

Maybe on the web??

Rodney Myrvaagnes J36 Gjo/a

Ask not with whom the buck stops . . .

"Larry Preuss" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Ever since "the other white meat" became the standard I
have dreamed of

loin

Quoted message said:

pork roasts of the '40s and '50: the fat tender,

fall-apart-under-your-fork

Quoted message said:

lovelies that so delighted me when I was young. Is such
pork available today, other than near the unusual farm
that raises "heritage" pork? I am

in

Quoted message said:

southern Michigan and would drive far for one of those
cuts, or would buy

by

Quoted message said:

mail if it were possible. Larry

I buy a hog every year here in northern MI, I suggest
looking around for a Pig farmer and getting your pork
there, the average price around here is $1.25 a lb, I make
my own sausage anymore the stuff they offer is just to
salty. Good Luck

Larry Preuss said:

Ever since "the other white meat" became the standard I
have dreamed of loin pork roasts of the '40s and '50: the
fat tender, fall-apart-under-your-fork lovelies that so
delighted me when I was young. Is such pork available
today, other than near the unusual farm that raises
"heritage" pork? I am in southern Michigan and would drive
far for one of those cuts, or would buy by mail if it were
possible. Larry

I've really enjoyed pastured pork when I've had it. I
Googled "patured pork Michigan" and came up with this:
eatwild.commichigan.htmlOpen ↗

I don't know anything about them or their products or
their prices (probably quite high), but it's a start.
Check out similar

The thing about pastured pork is the animals' diet includes
non-factory items like grasshoppers, snakes, roots, each
other (well...). The animals also get to move around a lot
more than their brothers and sisters in the big house. The
meat is more flavorful and richer.

modom

Larry Preuss <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Ever since "the other white meat" became the standard I
have dreamed of loin pork roasts of the '40s and '50: the
fat tender, fall-apart-under-your-fork lovelies that so
delighted me when I was young. Is such pork available
today, other than near the unusual farm that raises
"heritage" pork? I am in southern Michigan and would drive
far for one of those cuts, or would buy by mail if it were
possible. Larry

Call Sparrow Meats in Ann Arbor (764-761-8175). They might
have some decent pork.

Cindy Hamilton

nppc.orgnppc.orgOpen ↗ Use this link to the National Pork
Producers. They may be able to help you with a supplier if
you leave them a question.

--
Emil Luca

"Larry Preuss" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Ever since "the other white meat" became the standard I
have dreamed of

loin

Quoted message said:

pork roasts of the '40s and '50: the fat tender,

fall-apart-under-your-fork

Quoted message said:

lovelies that so delighted me when I was young. Is such
pork available today, other than near the unusual farm
that raises "heritage" pork? I am

in

Quoted message said:

southern Michigan and would drive far for one of those
cuts, or would buy

by

Quoted message said:

mail if it were possible. Larry

"Larry Preuss" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Ever since "the other white meat" became the standard I
have dreamed of

loin

Quoted message said:

pork roasts of the '40s and '50: the fat tender,

fall-apart-under-your-fork

Quoted message said:

lovelies that so delighted me when I was young. Is such
pork available today, other than near the unusual farm
that raises "heritage" pork? I am

in

Quoted message said:

southern Michigan and would drive far for one of those
cuts, or would buy

by

Quoted message said:

mail if it were possible. Larry

There are several that sell heritage pork, but IMHO, there
are a couple that stand out above the rest depending on
what cuts you're most interested. For chops, I would go
with Cabbage Hill first, or American Berkshire, both of
whom raise Berkshire and Black pigs. For tenderloin,
Cabbage Hill or Pipestone Family Farms. For Butt (shoulder)
roasts, Pipestone, Cabbage Hill or American Berkshire.
There are others that are more widely known, like Nimans,
but the three I mentioned, I think, are superior...the best
of the best, so to speak! There's also others, many of whom
I haven't tried...yet! My mom filled her freezer from
CawCaw Creek farms. It's *all* better than supermarket
pork, that's for sure.

Here are some links to help you out.
www.pipestonefamilyfarms.com www.cabbagehillfarm.org
www.americanberkshire.com cawcawcreek.comcawcawcreek.comOpen ↗
www.nimanranch.com kobestylebeef.comkurobutaOpen ↗
pork.asp

Depending on where you are located you should be able to
find something. Also, if you search in your area for Black
Pigs, Berkshire Pigs, Kurobuta (which is Japanese for black
pig, since -believe it or not- most heirloom pigs are
exported to Japan), or Heirloom Pigs. CawCaw Creek sells
relatively inexpensively if you have an extra freezer! All
in all it's more expensive than supermarket meat, but for
the flavor and lack of chemicals, I'll happily pay extra.

kimberly

Rodney Myrvaagnes said:

skillet, and threw it in the oven.

I still get heritage pork from guys who come in to the
greenmarket, but I have heard that Niman Ranch is good. It
is a broker/brand operation that deals only with farms that
meet their standards for humane treatment of animals and
other things. Some very good chefs around here actually
credit them on the menu.

There is a restaurant here in northern NJ that list their
pork chops as coming from Niman. They are lovely.

The restaurant is highly recommended, too. First rate meals
& service and a wonderful wine list.

Rosemary and Sage. 28 Hamburg Turnpike, Riverdale, NJ 07457

Boron

"Rodney Myrvaagnes" <[email hidden]> wrote in message

Quoted message said:

I still get heritage pork from guys who come in to the
greenmarket, but I have heard that Niman Ranch is good. It
is a broker/brand operation that deals only with farms
that meet their standards for humane treatment of animals
and other things. Some very good chefs around here
actually credit them on the menu.

Maybe on the web??

I get all my meat from Niman Ranch. Not cheap, but
really good.:

store.nimanranch.comBasePageOpen ↗
anranch&bc=nimanr anch&page=Main

in article [email hidden], Cindy hamilton at
[email hidden] wrote on 5/21/04 9:28 AM:

Quoted message said:

Larry Preuss <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

Ever since "the other white meat" became the standard I
have dreamed of loin pork roasts of the '40s and '50: the
fat tender, fall-apart-under-your-fork lovelies that so
delighted me when I was young. Is such pork available
today, other than near the unusual farm that raises
"heritage" pork? I am in southern Michigan and would
drive far for one of those cuts, or would buy by mail if
it were possible. Larry

Call Sparrow Meats in Ann Arbor (764-761-8175). They might
have some decent pork.

Cindy Hamilton

Thank you Cindy. I will certainly stop down there. In case
anyone else would like to check with them the area code is
not 764, but 734. Larry

Larry Preuss <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Thank you Cindy. I will certainly stop down there. In case
anyone else would like to check with them the area code is
not 764, but 734. Larry

Thanks. I had three interruptions while I was composing
that reply, and the old brain is obviously not what it
used to be.

Cindy Hamilton

I have a strong urge to track down and slaughter the people
who have convinced the butchers that everybody wants
boneless pork! (kidding, kidding - sort of)

IMO, when they cut out the bones - whether chops or roasts -
they also cut out 80% of the flavor. But it's gotten to the
point that if I see bone-in chops or roasts, I buy them and
freeze them, because they're so rare.

"Larry Preuss" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Ever since "the other white meat" became the standard I
have dreamed of

loin

Quoted message said:

pork roasts of the '40s and '50: the fat tender,

fall-apart-under-your-fork

Quoted message said:

lovelies that so delighted me when I was young.