April Offering – Value-Added Meat CSA

The New Value-Added Meat CSA

Next new thing here at the farm, a value-added meat CSA ! Susan Odom of Hillside Homestead is

partnering with Sara Moorhead and Andrea Logan-Deibler in this new business. Spots are limited right now but we hope to have more openings in the future. Below is what the first package has to offer. And even further down the page are some ideas/info on how to use this delightful bounty.

Some of the pigs we have raised for our meat CSA!

Some of the pigs we have raised for our meat CSA! They look especially cute as youngsters.

Here is what is in this initial offering:

1. Boneless Pork Chops
2. Bone-in Pork Chops
3. Boneless Pork Loin Roast
4. Boneless Pork Butt Roast
5. Roasted Pork Belly
6. Andouille Sausage
7. Bratwurst Sausage
8. Italian Sausage
9. Toulouse Sausage
10. Maple Bacon
11. Smoked Ham
12. Whole Chicken
13. Leaf Lard
14. Pork Bone Broth
15. Chicken and Duck Eggs

And now a few ideas on how to use these delightful meat products!

  • Leaf Lard: This lard is from inside the body cavity of the pig; it is the fat that covers the tenderloin and the kidneys. Leaf lard has the densest crystalline structure of all fats and who cares… because that means it makes fine pastry. So we recommend using this lard for making pie crusts. It makes the flakiest pie crust ever! Several years back Traverse Magazine did a video of Susan making pie crust, here is a link to that video if that is helpful. http://mynorth.com/2012/10/northern-michigan-local-foods-video-how-to-make-perfect-pie-crust/


  • Pork Bone Broth: This broth was made by roasting the bones for 24+ hours and then simmering them in water for another 24 hours. Then this was strained and the  liquid was further enhanced with onion, celery, carrot, garlic and dried herbs from last year’s garden. The broth will probably be a solid jelly after it thaws. It can make a good soup base or add it to foods that need a flavor boost, rice, stews, deglaze a pan, etc. You can use it  in place of chicken broth in many recipes, it is a bit stronger so you can probably dilute it with some water. The collagen in bones is present in this broth and is good nutrition for us humans. One of the delights of raising your own animals for whole animal butchery is so that you can use up most of the parts, including the bones!


  • Duck Eggs vs. Chicken Eggs: Ducks eggs average 70 grams and chicken about 50 grams in weight. In some cases they can be used interchangeably. The whites of duck eggs are more translucent than chicken eggs and the yolks are bigger and usually richer. Susan likes to use them in baking and omelettes!


  • Maple Bacon vs. Roasted Pork Belly: This is all made from the same cut of meat, the belly. The bacon was cured  with maple syrup we made ourselves right here at Hillside Homestead and lightly smoked. This is a raw product and needs to be fully cooked before serving. The roasted pork belly was lightly seasoned and then roasted at high heat. It is a fully cooked and ready to eat food. The bacon can be served for breakfast as usual or cut into small chunks “lardons” and pan fried for flavor for vegetables, pasta, etc. This is a more subtle bacon, with a pork forward flavor.  The roasted pork belly is delicious as a sandwich; yes, you read that correctly. Try  a small sandwich on a roll or baguette, with pickled vegetables and savory spreads. Like the bacon it can also be used to add flavor to vegetables or other recipes.


  • Smoked Ham: This is a fully cooked food. Thaw in the fridge to slice and eat. Or let it come up to room temp and slice. It also is good fried, sliced thick or thin for sandwiches, or in your favorite recipe.

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