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Custom Butchered Whole & Half Pigs
Pig Cuts and Uses |
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Pig Cuts and Uses
To order, please call 802-325-2461 or email info@brownboarfarm.com
Order Form - PDF
HAM: A ham is a perfect selection whether served as a main course or as an accompaniment with a brunch or buffet. When smoked, it can be served cold, at room temperature or heated.
| Fresh: Boneless or Bone-In |
Glazing, Baking, Braising and Stuffing |
| Smoked: Boneless or Bone-In |
Heated as a main course, or for use in soups and pasta dishes |
| Center Cut Slices |
Ham & Beans, Broiled, Grilled or Glazed Ham Steak |
BOSTON BUTT: The Boston Butt cuts are delicious when paired with everything from chiles to chutneys.
Country-Style Ribs
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Glazing, Barbeque (offers more meat than spareribs and backribs) |
| Butt Roast |
Ideal for pulled pork, braising and roasting |
HIND FEET
Pig’s Feet
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Soups, Stocks
Beans |
LOIN: The loin is an extremely versatile cut. The tenderloin, roasts and chops are delicious when stuffed, braised, roasted or barbecued – there is no limit to their uses.
Tenderloin
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Roasting, Grilling, Delicious when stuffed |
| Top Loin |
Roast Stuffed and Roasted, Sweet and Sour Pork |
| Shoulder Flatiron |
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| Loin End Roast |
Roasting |
| Rib Chops |
Stuffed, Pan-Broiled, Brinded with vinegar and peppers |
| Loin Chops |
Braise, Roast, Pan-Fry, Grill |
| Backribs |
The leanest choice in ribs; Roasting, Broiling, Braising |
SPARERIBS
Spareribs
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Glazing, Grilling, Marinating, Braising, Oven Roasting and Barbecuing. Leaner than country-style ribs. |
BACON/BELLY
Bacon
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All-purpose; available fresh great on or smoked sandwiches, as a side at brerakfast or brunch or for use in recipes |
JOWL
Jowl
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Stocks, Stews: use in place of pancetta or bacon |
SAUSAGES
Mild Breakfast
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Served alongside breakfast or brunch, used in omelets or scrambled eggs |
| Sweet Italian |
Served alongside pasta or grilled; used in stuffing |
| Hot Italian |
Served alongside pasta or grilled; used in stuffing |
| Andouille |
New Orleans & Creole specialties or grilled; used in stuffing |
| Chorizo |
Spanish specialties; great with eggs |
| Kielbasa |
German specialties, Grilled, with sauerkraut, in chilis and soups |
SHOULDER
Fresh Picnic Roast available in boneless or bone-in
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Also known as a sholder roast: Brining, and Roasting for recipes such as Irish "bacon" and cabbage slow-roasted sandwiches, barbeque and hoisin roasts |
| Smoked Picnic Roast - boneless or bone-in |
Roast, Braise |
| Shank |
Osso Buco |
| Arm Steak |
Ideal for Braising |
| Hock - available fresh or smoked |
Soups, Stews, Pea Soup, White Bean Soup, "Hoppin' John" (eaten in the South on New Year's Day for good luck), collard greens |
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