Choose local with Minnesota Grown pork!
Know your cuts:
Shoulder
Cook low and slow to tenderize and melt the fat. Braising or stewing work well for this cut. Cook until internal temps reach 145 F.
Loin`
Sourced from the back of a pig. Yields the chops and steaks which can be grilled, baked, or fried. Also the source of back bacon.
Ham
Sourced from the back leg. Preserved by wet or dry curing, and sometimes smoked. Slice thin and eat cold or hot.
Picnic Shoulder
Comes from the lower shoulder. A tougher piece of meat that costs less. Roast low and slow for tender meat.
Spare Ribs
Start at low temps in the oven and then throw them on the grill. Pair with your favorite bbq sauce for a flavor explosion.
Side
Sourced from the belly of the pig. Yields bacon. Easily pan fried for a breakfast treat, or chopped small to infuse flavor into an array of dishes.
**Photos courtesy of TC Farm and Graise Farm