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
PORCHETTA
Porchetta is a traditional Italian recipe that involves THE WHOLE pig. In Lazio (a region around Rome), they use adult pigs. The pig is first de-bone stuffed with herbs, pepper, and salt. Then it is rolled, tied and you will need to cook it. It fits into a normal turkey roast pan. If you do not have one you just need an oven and a baking pan. While the porchetta comes from the whole pig and we make sure there are different part in each section, we cut a piece of the roast and individually tie each piece so that you do not need to eat the whole pig
For WINTER 2025 we will have a small number of roasts (only 15 between 7 and 11 Lbs each).
This product is for pick up only at locations in Middlebury, Panton and Burlington. Please email ale directly to order your roast
[email protected]
product available till it last. $16 / lb
This description is updated daily.
Porchetta is a traditional Italian recipe that involves THE WHOLE pig. In Lazio (a region around Rome), they use adult pigs. The pig is first de-bone stuffed with herbs, pepper, and salt. Then it is rolled, tied and you will need to cook it. It fits into a normal turkey roast pan. If you do not have one you just need an oven and a baking pan. While the porchetta comes from the whole pig and we make sure there are different part in each section, we cut a piece of the roast and individually tie each piece so that you do not need to eat the whole pig
For WINTER 2025 we will have a small number of roasts (only 15 between 7 and 11 Lbs each).
This product is for pick up only at locations in Middlebury, Panton and Burlington. Please email ale directly to order your roast
[email protected]
product available till it last. $16 / lb
This description is updated daily.
For all products it is a good idea to call, email or text prior to coming over - limited supply in Winter. [email protected] or 802 777 4392
SHANK- few available only, please pre-order
|
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
|
|
FROM THE SHOULDER
PICNIC ROAST - pre-order only $12/Lb
bone in or boneless.
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.
bone in or boneless.
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.
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.
$16 / 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.
$16 / lb tenderloins are about 1 lb each
PORK CHOPS
We are making incredible chops these days. Mostly boneless. They are about 1 inch thick and with a healthy fat cap (remember that the fat is where the flavor hides). There are many recipes for chops 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.
$15 / lb - boneless (2 per package about .6 to 1.2 Lbs)
We are making incredible chops these days. Mostly boneless. They are about 1 inch thick and with a healthy fat cap (remember that the fat is where the flavor hides). There are many recipes for chops 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.
$15 / lb - boneless (2 per package about .6 to 1.2 Lbs)
Picture from gruppochiola.com
cookidoo recipe for crispy pork belly with apples
|
LOIN ROAST. preorder is preferred - only few available at the farmstand
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. $ 14.8 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.
$ 10/Lb it comes in packages of about 1 Lbs - it is cut in rectangular portions, skinless. |
SPARE RIBS $10
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. 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.
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. 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.
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 in spiral casings)
Classic: loose or in casings. Savory but not spicy. We use mustard seeds, sage, garlic, salt, black pepper and a hint of cayenne.
Piccante: loose or in casings. Several types of pepper, oregano, fennel pollen and garlic. Spicy but not to bring you to tears.
Breakfast: loose only. Real Vermont maple syrup, winter savory, sage, black pepper: for a traditional Vermont breakfast .
LaMondina: traditional flavor from Piedmont: wine infused with garlic, a pinch of nutmeg and pepper, the rest is the flavor from the meat itself. You cannot fake quality with a recipe like this one. One of the favorite from our Italian customers.
Rosmarina: in casings. Rosmary and pancetta. Ideal for a sauce or where you want a bold splash of flavor.
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.
$13 / lb about 1 Lbs per package but the loose sausages may be up to 1.5 Lbs in one package
Classic: loose or in casings. Savory but not spicy. We use mustard seeds, sage, garlic, salt, black pepper and a hint of cayenne.
Piccante: loose or in casings. Several types of pepper, oregano, fennel pollen and garlic. Spicy but not to bring you to tears.
Breakfast: loose only. Real Vermont maple syrup, winter savory, sage, black pepper: for a traditional Vermont breakfast .
LaMondina: traditional flavor from Piedmont: wine infused with garlic, a pinch of nutmeg and pepper, the rest is the flavor from the meat itself. You cannot fake quality with a recipe like this one. One of the favorite from our Italian customers.
Rosmarina: in casings. Rosmary and pancetta. Ideal for a sauce or where you want a bold splash of flavor.
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.
$13 / lb about 1 Lbs per package but the loose sausages may be up to 1.5 Lbs in one package
