Pork, Chops - Thick

5 lbs of fatback without skin. Cut into tiny pieces or finely ground, fatback is a key ingredient in the preparation of many sausages, charcuterie and pâtè, to add flavor and juiciness. Strips of fatback can be inserted into leaner meats to make them moister and tastier. Fatback can be rendered and used as a cooking medium or an ingredient in pastry. And it can even be salt cured and thinly sliced, or seasoned and whipped with salt and roasted garlic to create a special appetizer on its own. Comes frozen.

This thick-sliced, old-fashioned heritage Bacon is made with bellies of Pasture Raised Heritage Breed Duroc Hogs. The folks at Pine Street Market in Atlanta use an old-world dry curing method that removes moisture and concentrates flavor, then they dry rub each belly with a blend of salt and molasses and cure for seven days. 12 oz. Frozen.

One (1) pound, a 4-pack of Berkshire pork sausages in a variety of flavors. Frozen. Rock House hogs are raised in an open environment that combines woods and pasture. Berkshire pork is a known for flavor, with a darker color and greater marbling for optimum tenderness, juiciness, and flavor.