Whole Hog Butchering Workshop with Chef Matt Jennings
Saturday, November 13 – 9 a.m. to 2 p.m.
Join Farmer Pat for a tour of the Pat’s Pastured grazing fields.
Meet our animals, learn more about our farm and then join Farmstead Head Chef Matt Jennings for a look at the step-by-step process of butchering and cooking a pasture-raised hog. We will start by breaking down half of a hog into the large “primal” cuts: shoulder, belly and back leg. Then, we’ll show you how to use the pig’s head, how to cure and smoke bacon, how to render lard and make various cured and smoked pork products.
A light “tasting” lunch will be served during the class. Limited to 10 people.
Dress comfortably and in old clothes. This event is held rain or shine and refunds are only offered if we must cancel.
Cost: $150 per person (Sorry – no children under 12.)
We are delighted to announce that many of your favorite Pat’s Pastured products are now available at Food For Thought in Wakefield, RI.
Food For Thought is a family-run health food store, previously located in Narragansett, RI (for the past 23 years) that recently expanded and relocated to 577 Kingstown Road in Wakefield (next to the post office / behind the Breakfast Nook).
Store Hours: Monday through Saturday, 9 a.m. to 7 p.m. and Sunday, 10 a.m. to 4 p.m.
Products currently available: Whole chickens, hotdogs, breakfast sausage, bacon, pork chops and eggs.
By Erin Barrette Goodman
Often when I’m working at a Farmers’ Market customers will inquire about a particular cut of meat and ask for recipe suggestions.
When it comes to the basics – roasting a chicken, making a batch of meatballs, or cooking up a satisfying stew with a couple of beef shanks – I’m happy to offer my experiences.
But there are also plenty of times when I have to say, “You know, I honestly don’t know.”
For the majority of my adult life, and a good portion of my teen years, I did not eat any meat at all. It was not until five years ago, while pregnant with my second child, that I had a strong desire to do so. Unlike my first pregnancy, no matter how many scrambled eggs or peanut-butter sandwiches I ate, I just couldn’t satisfy my desire for protein and so I quickly began searching out local, sustainable, ethically-raised meats.
My plan was to eat meat during the pregnancy and then return to my vegetarian ways. Little did I know not only would I still be eating meat five years later, but I would be here working, often with both of my children alongside me, to raise livestock and sell meat for Pat’s Pastured.
Since joining the Pat’s Pastured staff in February, I have been slowly exploring all of the products we have to offer, and trying my hand at cooking them for my family. This past week it was the mysterious process of turning blocks of pork fat into a very desirable baking product (also know as ‘rendered leaf lard’) that beckoned me.
I was thrilled when a friend visited the Farmers’ Market and mentioned that she too would like to give rendering lard a shot and so just a few days later with five pounds of pork fat in hand and our children playing nearby, we gathered at my kitchen table and got to work.
We opted to use Alton Brown’s method.
And I opted to forgo Farmer Pat’s advice to partake in this adventure outside (a decision I came to regret about two hours into the process when my entire house smelled like pork fat).
But overall it was a very easy process and I was thrilled with the end result, which is chock full of Vitamin D and monounsaturated fat (a.k.a. “the good fat”).
Especially when I used that ‘good fat’ to make an incredibly flaky and delicious crust for our first apple pie of the season!
Erin Barrette Goodman is the Marketing Director for Pat’s Pastured. She is also a writer, yoga teacher and mother of two.
Slow Roasted Berkshire Pork Belly and Grilled Brined Leg with Summer Vegetables and Smoked Tomato Jam
We have been talking about how much we love Fresh Pork Belly (a.k.a. uncured bacon) since Chef Matt Gennuso worked his magic with it at the Pat’s Pastured Grazing Dinner at Chez Pascal in early August (photo above) and this month our Meat CSA members received some to try, so we thought it might be nice to share a few recipes for this lesser-known, highly versatile and oh-so-delicious cut.
Do you have a favorite recipe for Fresh Belly? We’d love to hear about it!
Looking for a recipe that combines delicious local tomatoes with your favorite Pat’s Pastured Keilbasa? This recipe comes from Kathy Barrette (our marketing director’s mom) and we think you’ll love it as much as we do!
2 tablespoons Olive Oil
1/4 C White Wine Vinegar
1 tablespoon chopped fresh Parsley
1/2 teaspoon Salt
1/2 teaspoon fresh Basil
1/4 teaspoon Pepper
1/4 teaspoon Sugar
2 Green Onions thinly sliced
1 lb. Pat’s Pastured Kielbasa (grilled or pan-fried) cut into bite size pieces
3 medium Tomatoes chopped
Italian Bread (or bruschetta slices) toasted or plain
Approximately 5 hours before serving: mix well the first 8 ingredients, add Kielbasa and Tomatoes. Toss to coat. Cover and refrigerate. We make this as an appetizer and serve over Italian bread / bruschetta but we think it would also make a great main course served over pasta.
Thanks to everyone who came out yesterday for our Farm Tour! We hope you enjoyed the afternoon as much as we did!
Photo: Tracie Truesdell
Here we are (from left to right) Josh Fusco, Livestock Manager, Patrick McNiff, Farmer-Owner, and Erin Barrette Goodman, Marketing Director, last night at the Pat’s Pastured Grazing Dinner at Chez Pascal in Providence.
Thank you to Chef Matt Gennuso, his wife Kristin, and their amazing staff who took us — and more than 75 patrons – on an incredible five-course culinary adventure. We are truly honored to be part of this beautiful Farm to Table collaboration.
[ More photos from the evening are available on our facebook page. ]
Thank you to Rhode Island Monthly readers for naming Pat’s Pastured best “Chicken and Eggs”!!!