Minnesota Grown

Choose local with Minnesota Grown pork!

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more than
breeds of domestic pigs
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Minnesota Grown pork farms

Know your cuts:

Roast pork with herbs and vegetables.

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.

A plate of sliced juicy hot pork loin roast

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

Ham

Sourced from the back leg. Preserved by wet or dry curing, and sometimes smoked. Slice thin and eat cold or hot.

Whole pork shoulder roast with apple and vegetables, served on a table, traditional sunday lunch

Picnic Shoulder

Comes from the lower shoulder. A tougher piece of meat that costs less. Roast low and slow for tender meat.

Grilled sliced barbecue pork ribs, top view

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.

Slices of cured bacon on white background

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