Brown Boar Farm - Vermont Raised Heritage Pork & Beef family-owned and operated, committed to producing wholesome, naturally raised food in an environmentally friendly way.
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Recipes

MARINATING BRINE – TO BE USED WITH ANY TYPE OF CUT
One bunch of fresh rosemary
One bunch of fresh thyme
One bunch of fresh sage
3 Tablespoons mustard seed
3 Tablespoons salt
Five cups water
Two cups maple syrup

Bring water, syrup, salt and mustard seed to a boil. Add herbs, cover and reduce heat. After simmering for 10 minutes, shock the brine with ice until cold. Submerge pork completely in brine for up to four days.


WHITE BEAN & CHORIZO SOUP
Two pounds of chorizo
One large white onion, diced
One bunch cilantro, chopped
One bag of dried white beans
Six cups vegetable stock
Salt and pepper to taste
Water

Soak white beans overnight.
In a large pot over low heat, sauté the onion and cilantro until the onions are soft. Slice the chorizo into half inch pieces and add to pot, heating until cooked through. Add the beans, stock, salt and pepper. Bring to boil then simmer till beans are completely soft. Add water as necessary.

*Rosemary may be used in place of cilantro. Also delicious when kale is added.


PORK CONFIT
One pork shoulder
1 gallon vegetable oil
Two heads of garlic
1 bunch rosemary
1 bunch thyme
Salt and pepper

Preheat oven to 350. Salt and pepper the shoulder liberally and brown in large pot. Cover the meat with the oil and add garlic and herbs. Put in preheated oven and cook for four hours or until the meat flakes off of the bone. Serve with braised red cabbage.


BRAISED RED CABBAGE
One head of red cabbage, finely sliced
1 1/2 cups of red wine vinegar
1 1/2 cups of sugar
1 tablespoon of ground allspice
4 cinnamon sticks

In a large bowl mix the vinegar, sugar and the spices. Add the cabbage. Let stand for at least one hour. Cover and cook in a large pot cook until tender, stirring often.