For the person who loves cured, smoked and aged pork. We take a whole pig—around 250 pounds live weight—and create old world-artisan style cured meats. We do this all on-farm, from the slaughtering right through to the curing and aging of the meats.  This is a unique package we are offering and we are not aware of anyone creating such products from certified organic Large Black pigs on-farm. Here is what the package entails:

-  2 guanciale – cured jowl                                            4 pounds
-  2 coppa – cured and aged whole
          neck/shoulder muscle                                          6 pounds
-  2 ribs                                                                              5 pounds
-  1 lardo – dry cured pork belly                                   5 pounds
-  1 bacon – dry cured and hot
       smoked pork Belly                                                   5 pounds
-  2 Pancetta – dry cured and aged pork
       belly, known as Italian bacon                               10 pounds
-  4  cured and hot smoked hocks                                  5 pounds
-  1  proscuito - dry cured and aged
       for one Year                                                               12 pounds
-  1  ham -wet brined and hot smoked                         10 pounds
- 30 pounds dried sausage – fermented and aged
- 25 pounds fresh sausage – Italian-sweet
        or hot, breakfast and chorizo
- 16 double cut, frenched pork chops 25 pounds