We have already enjoyed a few of the pork chops from our pastured hog. Cooked up, plain-Jane, they are pretty tasty. Last night I decided to try something a little different. I took a recipe for breaded pork chops and tweaked it a bit. These beauties ended up tender and juicy! I served them up with some seasoned couscous with bell peppers, frozen from the garden, and a green salad.
4 pork chops (ours are bone-in, 1 inch thick)
1 1/2 cups breadcrumbs (we use Panko)
1 egg, lightly beaten with 1 teaspoon of water
1 Tablespoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon fresh ground black pepper (approximate)
1/4 teaspoon dried tarragon
Olive oil, for pan
Oven proof skillet
If you are using fresh herbs, you can use less than this recipe calls for, maybe about half the amount. I use my trusty 12″cast iron skillet for this (and almost all) recipes. The chops fit in just right.
Preheat oven to 325 degrees.
After thawing in the refrigerator, allow pork chops to come to room temperature before cooking. This allows them to cook a little quicker and more evenly. Warm skillet to medium. This preheat is mostly necessary if using cast iron, so that the heat will be even once the chops are added. Add about 2 Tablespoons of olive oil to the pan, or enough to coat the bottom, and then some.
Combine the breadcrumbs, herbs and spices and toss lightly to mix. Dip each chop in the beaten egg mixture, then into the breadcrumbs, pressing lightly to give a good coat of crumbs. Place the chops into the heated skillet and brown, about 4-5 minutes per side.
Place the skillet with chops into your preheated oven and bake for approximately 15-20 minutes (depending on thickness of chops) until the internal temperature reaches 145 degrees.
For the couscous:
2 cups of uncooked couscous
1 cup of chopped bell pepper
1/4 cup finely chopped green onion
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon tarragon
freshly ground black pepper to taste
Add all herbs and spices, pepper and onion to a medium bowl. Put the uncooked couscous on top of these ingredients. Pour boiling water over the couscous until it is covered by about 3/4 to 1 inch of water. Let stand for 10 minutes, until water is absorbed. Fluff, and mix together with a fork. Serve hot, topping with parmesan cheese, if desired.
I would venture to say that our first attempt at raising pastured hogs was a success over-all. Like any of our new projects, there were some definite learning moments and we have plenty of ideas to implement in the coming season. Regardless, we picked up 4 piglets in April and brought 4 hogs to slaughter before the end of the year and the contents of the packages that came back from the butcher are delicious. So, yes, I’d call it a win!
We’ve had a lot of interest in pork, so we thought it would be informative and helpful to get information on the blog to give an idea of what you can expect when ordering pork from the farm.
First, a quick note on how our pork was raised. Like all the animals on the farm, our hogs are moved periodically to fresh ground. This summer, they moved about once every week and a half. The schedule is determined by the effect they have on a specific piece of ground and the weather. Pigs are omnivores, so in addition to rooting for treats at ground level, eating brush and grasses, they are also fed a prepared ration and grain, free choice. A multi-strand electric fence keeps the pigs safe from predators and allows us to coordinate their behavior to the benefit of the farm. The hogs helped to clear brush ahead of Dave, so that he could get into these areas to clean deadfall and debris left by previous owners of the property. This will allow us to open up the wooded area to create a savannah-like environment with ample shade, but enough sun to get a good pasture established so that we can bring other animals through the area to graze.
We accidentally had the opportunity to try two different slaughterhouses in the area. While we were preparing for our first appointment in Langdon, two of the four pigs refused to load into the trailer. We ended up having to wait until the day before Thanksgiving to take the remaining hogs to slaughter in Aneta. This was actually a good experience as each establishment has their own way of doing things, including different recipes for curing cuts like ham, bacon and sausage. This also gave us some insight into pricing for processing and what you get for those prices.
These hogs were sold to the customer based on liveweight, either as a 1/2 hog or a whole hog at $2.10/pound. At slaughter, they ranged from 270 to 320 pounds, with the later slaughtered hogs coming in over the 300# mark. An average to plan for would be between 250 to 300 pounds.
When we bring the animals to the butcher, the customer owns the whole animal. You pay the butcher based on the hanging weight of your animal. This is the weight after slaughter, minus the blood and innards. You get the best value for your dollar by asking for and planning to use, every part of the animal available. Some of the cuts that most of us would not be used to using are the hocks, heart, liver, fat and bones. Other oddments may be available, but we didn’t think to ask. There are a multitude of ways to use these parts of the animal like making lard for cooking, stews and soups. Sugar Mountain Farm has some useful information on cuts of pork.
The customer calls into the butcher to let them know what they want from their portion and what kind of curing should be done with hams, bacon and sausage. There are many either-or choices and both of the shops we worked with gave a choice and can quote current prices on the curing. We did find that per-pound, Langdon was a bit cheaper for processing costs. It seemed that Aneta gave a few more choices on the either-or cuts like shoulder steaks vs. roasts. I did like the way Aneta packaged the cured items: hams and bacon were vacuum sealed and the sausage was unstuffed. All the cuts from Langdon were in butcher paper, save the sausage which was stuffed in casings then vaccum sealed. Aneta uses less salt when curing hams, which we prefer. We also enjoyed the seasoning in their sausage recipe, though we haven’t tried the sausage from Langdon yet. We did trade a customer for a pound of bacon from Langdon, but we haven’t done a side by side comparison on that yet.
Here are some examples of what you can expect to get from a pastured hog. Note: this has been edited to reflect the prices paid by our customers to give a clearer picture of how it breaks down. The weights of cut and wrapped packages is approximate. The butcher facilities didn’t mark the packages, so we weighed them on our home scale which is not certified.
Half a 291# hog (101 # hanging weight)
7.25 # of bacon
14.8 # cured sausage
18.4# cured ham
14.1 # chops
3# spare ribs
Price paid to the farm: $274.05
Processing fee in Langdon: $98.15
Other half (103# hanging)
11.8# ground pork (no curing)
18.9 # cured ham
3.7# spare ribs
3.63# smoked hocks
14 # fat
Price to Square Peg: $337.05
Processing Langdon: $88.05
270# hog (196# hanging)
16.6# cured ham
16.7# fresh ham
5.4# spare ribs
Square Peg Price: $567.00
Langdon processing: $172.45
310# hog (260# hanging)
45.5# cured ham
9# spare ribs
7# country style ribs
8.5# shoulder steaks
Square Peg price: $651.00
Aneta processing: $325.25
320# hog (250# hanging)
11.4# side pork (uncured pork belly)
17.8# ground pork
24.1# cured ham
8.1# spare ribs
5# country style ribs
37.56# roasts (includes fresh hams)
9# shoulder steaks
7.5# smoked hocks
Farm price: $672.00
Please note that the last two pigs, over 300 #, are larger than we intended, due to our inexperience in loading such large, smart and stubborn animals. We don’t expect to have such large animals at slaughter in the future.
Using two separate shops was unintentional this year, we have not decided yet if we will give an option of slaughterhouses or choose just one. It may depend on the number of hogs we have orders for. Feel free to contact us with questions if you’d like more detail on the breakdown of prices, though they may change from year to year.
We will be sending out order forms to plan for how many hogs and other livestock we’ll have on the farm this summer. Please contact us if you’d like to be on the mailing list.