Bacon Math 101

We sold out of bacon again last week. We're freaking out because we aren't going to have bacon for our Saturday markets. Visions of bacon riots are dancing in my head. 

Here's the thing folks: Pigs are only 6% bacon. That means that for every pound of bacon you eat, someone needs to eat 15 pounds of the rest of the animal. So if you're pounding back bacon and not eating anything else, you're just not pulling your weight.

We'll have our popular Canadian Back Bacon this weekend which is bacon made from the same part of the pig that you'd normally get pork chops from so happily, that counts towards your 15 pounds of "the rest." If you haven't tried some of our other cuts, I strongly encourage you to break out of your bacon bubble and try something new! 

"The Rest"

• Sausages - our sausages are spectacular and are made with only "real food." With so many different varieties to choose from, you're bound to find at least one you love. 
• Ground Pork - any dish that calls for ground beef can be made better by substituting some, or all of the beef for pork. 
• Pepperoni - Pig on the go!
• Neck Steaks - the "ribeye of pork" this cut is beautifully marbled and full of flavour. Cook it right and you'll be a fan for life. 
• Pork Chops & Loin Steaks - always a family favourite, our pork chops & loin steaks are juicy & delicious.
• Tenderloin - we only get 4 packages of tenderloin from each pig we butcher so these too can be in short supply. The leanest cut of pork, we recommend wrapping in jowl bacon!
• Shoulder Roast - one of the ultimate comfort foods, you can't go wrong with a juicy pork roast with crispy crackling on top. Here's an easy recipe you can't go wrong with.
• Hocks & Trotters - Split pea & ham hock soup anyone? These "flavour bombs" take soups and stews to new heights of deliciousness.
• Odd Bits - Ears, tails, trotters & bones make great dog treats or a great base for pork stock!
• Leaf Lard - find out why top pastry chefs swear by it!
• Soap! - Yup, soap.... made with pork fat. 

So expand your pork horizons this week. You'll be so happy you did and you'll be making this business much more sustainable for small farms like ours. :)

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