A good resource for getting familiar with the various cut of pork and ways to prepare them. It may not be entirely comprehensive, but it covers all, if not most, of those we offer.
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Our bacon technically comes uncured from Dean Street Processing. But that's because, like others, they don't add nitrates, a key ingredient in the bacon curing process. In it's stead, celery is used as a natural, though lower source of nitrates. The link above goes into more detail.
Our breakfast sausage is mixed by Dean Street Processing where the pigs are butchered. While we love it, and so have our customers, we love Todd Wilbur's mock-up of Jimmy Dean's Sage breakfast sausage, too. In fact, Todd Wilbur has Top Secret Recipes for mocking up Jimmy Dean Hot and Maple breakfast sausage as well as the sage. These are quick and easy to mix to ground pork, though we skip the MSG.
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