202 E. Buckeye Rd. Phoenix. AZ 85004
OPEN MONDAY - SATURDAY 8AM-5PM
From Beth's Desk
October 3, 2018
Finally a hand crafted sausage with plenty of fennel and fresh farm pork. Choose from Hot or Sweet Italian sausage in 1 lb bulk bags or links in 1 lb packages.
Peppered Bacon is another of our hand crafted creations which will revive your taste buds and won't leave you disappointed.
Our Italian Sausage & Peppered Bacon have plenty of flavor but NO sugar. Isn't that sweet?!
FRY or MAKE PIE
Pork LARD is great for frying and making pies. We have plenty of back fat and leaf fat for you to render at home. Making lard is easy. Check out "how to make lard" below and or watch videos on Facebook We sell pork fat cheap by the case.
Have you wondered where to buy Pork Skin, Whole leg of pork, Smoked pork neck bones, pork JERKY or bone in GOAT stew meat? Wonder no more. The MEAT SHOP carries these and many more hard to find cuts of meat.
FRESH FARM Turkeys will be available again this year. Never too early to order one.
Sale of the week 10-4 through 10-10
Hot Italian sausage........$ 5.50/lb
Sweet Italian sausage....$ 5.50/lb
Peppered Bacon............$ 6.99/lb
Smoked Pork Neck Bones........$ .75/lb
Frozen Pork Shank...................$ 1.50/lb
Spareribs (fresh/frozen)............$ 3.25/lb
Family Pack Chops (bone in rib chop and boneless Sirloin)
4 lb pack........$ 4.25/lb
5 lb pack........$ 3.99/lb
Pork leg Whole bone in.........$ .99/lb
Pork Jerky..............$ 9.99/lb
Pork Leg Cutlets......$ 2.50/lb
Pork Chorizo...........$ 3.99/lb
Roast leg of pork with perfect crackling and ambrosia
Leg of Pork recipe
pork leg 3-4 kg piece, skin scored really well
white wine vinegar 200ml
lemon 1, juiced
salt 2 tsp
potatoes 4 large, peeled and halved
chicken stock or water 500ml for the gravy
bramley apples 4, peeled and chopped
Start the day before. boil the kettle and put the pork in a clean sink. pour boiling water over the skin to scald it. drain and leave to dry for at least 10 minutes. Put the pork in a large dish. mix together the vinegar, 2 tbsp vegetable oil, the lemon juice and salt, pour over the pork and rub all over. put in the fridge overnight, uncovered, so the skin has a chance to dry out.
The next day, heat the oven to 150c/fan 130c/gas 2. Put the potatoes in your roasting tin (they will act as a trivet for the pork). Sit the pork on top and pour half a cup of water in the bottom of the tin. Cover the whole tin with foil and cook in the oven for 3 hours.
Remove the foil and increase the temperature to 220c/fan 200c/gas 6. Cook for a further hour, or until the skin has crackled properly.
To make the apple sauce, put the apples, a large knob of butter and 100ml water in a pan. Cover and cook on a gentle heat for 15-20 minutes until the apples have collapsed into a sauce.
Take the pork from the oven and leave to rest for 30 minutes. Take the potatoes from the pan and discard (or keep them to eat later with a fried egg and some chopped chili).
To make the gravy, put the roasting tin over a medium heat and spoon away most of the fat. Add 1 tbsp flour and stir well taking up all the bits in the pan and the fat. Gradually add the stock or water and increase the heat to bring to a simmer, stirring all the time. simmer for 10 minutes and season if it needs it. Serve the pork with the gravy and apple sauce.
Directions for rendering Lard
1. Prepare the lard
Clean the fat of any pieces of meat or skin. You want just the fat, the pale looking stuff.
Dice and cut up the fat in small pieces, about 1/2-inch cubes.
1. Put your diced fat into a large heavy pot. Start with a cool pot and place it on medium-low heat. We should not hear much sizzling at this stage. For creamy lard, cook it slow and low.
To prevent the house smelling like fried bacon, I rendered the leaf lard outside on a gas burner. Do it on a sunny day, relax and take in the sunshine.
1. Stir frequently so that the pieces at the bottom move to the top.
Use a wooden or metal spoon.
All others will melt.
We are trying to prevent any caramelization from the heat, keep the mixture pale in color. If it starts to brown, reduce the heat.
There should be no burning or smoke smells coming from the pot.
1. In about 35 – 50 minutes, some of the fat will start to float in the pot. It is now time to pour off the rendered fat for pies.
It will be pure white and have no porky taste when cooled, supreme leaf lard.
Use a stainless steel bowl to hold the hot liquid.
Let it cool a little so it is no longer hot but still warm.
Are you a perfectionist? then Do not allow your lard to get above 255 F.
1. Now return the pot to the heat and cook until you get cracklings, crunchy bits of fat. Still keep the heat low.
This lard will be good for your pot pies and savory pie crust recipes. There will be a slight hint of a smoky porky flavor to this lard.
Store the hot liquid fat in a stainless steel bowl to let it cool some.
This process takes about 20 – 30 minutes more.
Save your cracklings. They are yummy to eat with a bit of salt or use on salads like bacon bits.
Now let’s prepare the lard for storage
6. Pour the warm mixture through some cheese cloth. Please be careful. You want to filter out the solids. The best way is to line a strainer with the cheese cloth, and pour through it.
1. Prepare a muffin pan by loosely placing plastic wrap over the cavities. Push the plastic in each cavity so it stays in the forms.
2. Place a half-cup of the warm leaf lard mixture into each cavity. Place another sheet of plastic on top and place it in the refrigerator. Be sure to keep it level.
3. Chill until the rendered leaf lard is white and hard. This takes about two hours.
4. Remove the round lard packs from the muffin pan and wrap with foil – leave on the plastic wrap.
You can save it for months in the freezer.
Just take out what you need for your pies.
Be sure to label the lard packs for sweet or savory pies.
Smoked Neck Bone and Barley Soup
found on yummly.com
2 tbsp olive oil
2 small onions, coarsely chopped
3 celery branches, halved vertically, then sliced
3 carrots, halved vertically, then sliced
1 1/2 lbs smoked neck bones
3 large branches parsley
2 bay leaves
1 1/2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
2 cans chicken broth
7-8 cups water
2 cans diced tomatoes
6-8 small red potatoes, skin on, cut into chunks
1 cup barley
Saute the onions, celery and carrots with the olive oil in a large pot until the celery and onion are just soft. Add the neck bones, parsley, bay leaves, oregano, salt, pepper, chicken broth, water and tomatoes. Bring to a boil, then simmer for about 15 minutes. Add the potatoes and barley, bring back to a boil, then simmer for 1 hour. Remove the parsley branches and neck bones. Discard the parsley. Remove the meat from the neck bones, coarsely chop and return to the pot.
Share your favorite soup recipes with me.
Send to email@example.com or post on The MEAT SHOP facebook page or you could bring in a bowl for Beth