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Bacon, Ham Steaks & More Bacon...Oh My!

Posted 7/26/2018 1:31pm by Ryan Lacz & Liz Balchin.

Hi All,

In our efforts to bring more bacon (Nitrate-free, of course!) into the universe, we just got back our first batch of "English" bacon.  

"What on Earth is English bacon?" you might ask.  Think of it as a cross between Canadian (cured & smoked pork loin), and American bacon (cured & smoked pork belly).  You get the meaty portion of the loin, and the succulent fatty portion of the belly- it's the best of both bacon worlds!

We also got a small batch done of Guanciale, or jowl bacon- cured & smoked pork cheeks, as we have had numerous requests for this hard to find cut.

We have ham steaks in stock again, and a new cut- small chunks of hams, which are great for a pot of beans or soups.

All of our cured products are made with only 3 ingredients- salt, sugar, and real hickory smoke.  No artificial preservatives, fillers, or flavors here!  We like to be able to pronounce the ingredients in our food...

I'll bring some of each to this week's markets at Stroudsburg on Saturday, 8-Noon, to Chester on Sunday, 10am-3pm, and to High Bridge on Wednesday 3pm-7:30pm.

By the way- We just finished unloading 600 pounds of pork- so we're fully stocked again with items that sell out quickly- Chorizo sausage, baby back & spare ribs, 1.5" thick chops.

Ryan & Liz

http://www.fourfieldsfarm.com                Contact Ryan                     Contact Liz

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