Fresh - AGH Pork
Delectable with a hearty flavor!
Adding pork to our fresh, locally raised meats has been an experience. American Guinea Hogs are a slow-growing heritage breed, which generally takes about 18 months of growing. Introducing these grazing hogs is a massive step for me as a farmer. The breed is a smaller type of pig which is very docile and calm. These small, black, cold-hardy hogs are super easy keepers, excellent foragers, and pasture grazers. Our boys have been living with our ewe hair sheep and baby lambs successfully.
We are excited to deliver this meat to our families. When cooking with this type of fresh pork, you will have a large portion of lard. The fat is a creamy, melt-in-your-mouth delight! These boys have been almost 100% grass-fed, it will cook quicker than grain-fed pork from the supermarket. So a little lower heat along with a resting period to get the best flavor for your pallet.
For example, when cooking whole pork roasts, uncovered for 30 to 35 minutes per pound. Research your cooking temperatures for grass-fed pork.
We are going to begin raising our bacon bits this next year. We have three gilts and one boar. It has been a journey to gather up these to create a passel. Two gilts came from south Texas close to the Mexican border, another gilt came from Northern Oklahoma, almost to Kansas. Our boar comes to us from Illinois. Late winter, we should have our first batch of bacon bits!
Let us know if you would like to see our pricing guide. Send us a message.