Red Hog Pork Marketplace open for holidays at Blue Dog

[Robin Garr]

Blue Dog Bakery and Cafe is offering owner Bob Hancock’s pastured heirloom Red Wattle pork at retail for the holidays, according to a flyer I picked up there this morning:

Red Hog Pork Marketplace

The holidays are rapidly approaching, and we now have fall harvest pork available.

Pan roast or grill our medium thick, bone-in chops. Pan sear or grill tenderloin. Loin roasts can be used in chops, or cooked in one piece, stuffed like turkey. We recomment a salt and sugar brine for our boneless hams. Or tie one up and smoke or roast it like BBQ.

PRICE (per pound)

Chops - center cut, bone-in - $10
Tenderloin - $14
Boneless ham - $8
Rib roast or loin roast - $6.50
Sausage - $7.50
(Spicy sweet Italian, 1 lb., country sage, 1 lb., chorizo 2 lb., or unseasoned, 2 lb.)
Organs - $3.50
Head - $1
Lard - $6/quart
Leaf lard - $8/quart

Blue Dog’s Red Hogs
http://www.bluedogbakeryandcafe.com/Hog.aspx

Blue Dog Bakery & Cafe
2868 Frankfort Ave.
899-9800
www.bluedogbakeryandcafe.com

Leaf lard! Time to make some real pie crust.

We had the opportunity to have some heirloom pork this last summer. It really is different from the supermarket meat, and is REALLY good. And while I appreciate that somebody is taking the time and work to deliver such quality goods to market, the stuff is REALLY expensive. This puts it out of the reach of most consumers, except for special occasions.

It's unfortunate that this method of raising livestock doesn't seem to scale up very well.

What ? No added Salt Water ? How is it possible ?