Organs, Fat and Bone Bundles
$20.00
Pork organs and bones have nutrient levels not found in regular meat, and they are cheaper than regular meat! Pork liver is a powerhouse superfood, packed with high levels of iron, vitamins A, B, E, K, and copper. Heart is notably high in magnesium. Bones and skulls cook into delicious collagen and calcium rich broth. Back fat is rendered into lard, one of the healthiest cooking fats and second highest natural sources of vitamin D. Lard makes gentle, all natural soap and skin care products. Choose from these bundles: Liver: 5 - 1 lb packages of liver for $20 (see below for preparation tips**) Back Fat (for rendering into lard): 5+ lbs for $20 (I can give you instructions for easy rendering and/or soap making) Bones: 5+ lbs for $20 Head Bones: 5 half heads (trimmed down to bone) at around 3 lbs each for $25 Bones & Heads: 5+lbs bones and two half heads (trimmed down to bone) for $25 Variety Pack: 1 lb liver, 1 heart, 1 tongue, 5+ lbs back fat, 5+ lbs bones for $47 **Did you know that you can make liver taste mild by soaking it in milk overnight? Here is a delicious and easy liver pate' recipe: 1 lb pork liver 8 oz bacon grease 1 diced onion or shallot, or a bunch of garlic scapes or scallions 1 tsp salt 1/4 tsp nutmeg 1/2 cup cream Sauté the onion/ shallots/ scapes/ scallions in the bacon grease until they begin turning golden. Add the liver to the pan and cook both sides. Remove from heat while the liver is still slightly pink in the middle, don't over cook it. Pour the cooked ingredients (including all the bacon grease) into a blender, then add remaining ingredients, and blend till smooth. Pour the puree into a dish and place in the fridge to chill for at least a few hours. Serve with crackers. Pouring melted butter or bacon grease over it will keep the surface of leftovers from discoloring in the fridge.
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Pickup at the farm only. Order at least 4 hours before pickup. Next pickup: Saturday, September 12 at 10:00 AM. Saturday, 10:00 AM – 12:00 PM.
