Jered and Julia Serben own and operate Serben Farms, a century old farming operation that is now running five generations deep. The company has a rich history that began in their early pioneer days of survival and has continued to today. Growing up, Jered's father ran the farm to maximize efficiency, with a state of the art conventional hog operation. This was successful until the 2001 hog-market crash, and provided Jered with a resource of knowledge to maximize animal health, ethically raise them and by treat them with respect. The reward is tremendous quality in their meat. All of our hogs live outdoors for their entire lives, with straw-bedded shelters available for warmth. Some live in pens, and some on pasture, depending on the stage of their lifecycle and the season. They are fed a grain-based feed along with anything they forage. The Organic Box is proud to serve Serben Farms pork to our food family members. Serben's is a place where happy pigs make a happy farm, and a happy meal fills a happy heart.
Leaf lard is the highest grade of lard. All lard is rendered pork fat - the term is usually used to refer to rendered pork fat suitable for cooking. Leaf lard specifically comes from the visceral, or soft, fat from around the kidneys and loin of the pig. As such, it has a very soft, super spreadable consistency at room temperature. <br> <br> Also, while leaf lard doesn't have the porky flavor of caul fat, it does have a gentle back-note of subtle, gentle meatiness that hydrogenated lard lacks. So it's a good choice when you want that high smoking point, but you don't want the final product to taste like pork.<br><br> Due to its natural moisture content and mild flavor, leaf lard is particularly prized by bakers for use in producing flavorful and flaky pie crusts. <br><br> True lard-ophiles may even choose to spread leaf lard on bread. Add a sprinkle of salt and you'll see why it's common practice in some regions of the world.
4 lean, centre cut loin chops. These make for a quick and easy week-night dinner, lightly seasoned and panfried, or grilled and brushed with barbecue sauce.
Pork Loin Other names: Center cut pork loin roast, center cut pork roast, pork center loin roast, pork center cut rib roast, pork loin center cut, pork loin center rib roast, pork loin roast center cut, and pork loin rib half. Where it's from: The animal's back. Texture and flavor: Fairly lean, mildly flavored meat with a thick cap of fat on top. Tender if cooked properly. How it's cooked: Pork loin is best grilled over moderate heat or seared then slow roasted in the oven. Be careful not to overcook pork loin.
Packed with fresh, organic pork and spices these sausages have authenitic Italian flavoring and are perfect in any recipe from cheesy lasagne to a spicy penne - or grilled up on their own with a side of local potatoes!