We capture the “excess” fat from processing our hogs to offer some flavourful lard. This is the visceral fat that surrounds the kidneys, known as leaf lard. Best suited for pastry.
Stay in the Loop
Celebrate seasonality, by learning what is available each week. We offer on farm pickup every Friday, but our newsletter also offers a look into the rhythms of the farm, we tell you short stories of what we’ve been up to, and include the odd recipe -Jason has worked as a chef for many years as well.