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Chef Christopher Ray Talks How Top Chefs Influence Changes in Food

  • Those who have the biggest hand in preparing our food hold a responsibility to transmit core values to consumers. Here’s how chefs can influence a change in food culture. Here in America, and indeed across the world, there is a growing interest in how chefs can influence a change in food culture. I’ve been a chef for more than 30 years. In that time, I’ve learned a surprising fact: My job isn’t merely to make food for my customers. Many…

    Red and Green Cabbage Coleslaw

  • Red and Green Cabbage Coleslaw (Great on the Slow Cooker Texas Pulled Pork Sandwiches) Ingredients 1/2 head green cabbage, finely shredded 1/2 head red cabbage, finely shredded 2 large carrots, finely shredded 1/2 red onion, finely sliced 3/4 cup mayonnaise 3 tablespoons cider vinegar 2 tablespoons sugar Salt and freshly ground black pepper Directions Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper…
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    Slow Cooker Texas Pulled Pork

  • Retail Store Grand Opening Slow Cooker Texas Pulled Pork Recipe By:cmccreight "Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite." Pulled Pork Ingredients 1 teaspoon vegetable oil 1 (4 pound) pork shoulder roast 1 cup barbeque sauce 1/2 cup apple cider vinegar 1/2 cup chicken broth 1/4 cup light brown sugar 1 tablespoon prepared yellow mustard 1 tablespoon Worcestershire sauce 1 tablespoon chili powder 1 extra large onion, chopped 2 large cloves…
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    Local, Ethically Raised Meats Shine at Half Hog Breakdown Demonstration with Butcher Erik Sather

  • Are you curious about local, ethically raised meats? Would you like to learn more about how to butcher them and incorporate them into your life? This is the opportunity you've been waiting for The public demand for local, ethically raised meats has grown exponentially in the last several decades. In most decent-sized towns today, you can find at least one butcher shop purveying locally raised meats that adhere to the highest standards. However, many customers find that artisanal meat shops…

    A 2 Day Course on Charcuterie and Whole-Hog Butchery

  • With Chef Brian Polcyn “Demystifying the craft of Charcuterie, one student at a time” Welcome to the 2-day course curriculum by Chef Brian Polcyn, where quality pork and Charcuterie is our passion. Chef Polcyn has owned and worked in restaurants for the past 40 years, a professor at Schoolcraft Culinary school for 20 years, written two books on the subject of Charcuterie, and has traveled the country doing these Charcuterie classes for the past 6 years. He is a true…

    Spooner farmer uses horse ‘poo-bricks’ for heat

  • Sherry Sutton-Zanardo held a fuel brick she made from horse droppings. She and her husband, Matt, have been burning the “poo bricks” in their wood-burning furnace for the past two winters to help heat their home. SPOONER — Sherry Sutton-Zanardo has discovered a new type of horsepower, making heating fuel from her horses’ manure. She and her husband, Matt, burn horse manure collected from their three horses by making the manure into bricks. They have used the bricks to heat…

    Spectrum West with Al Ross

  • Ross welcomed Perrin, well known for her soulful accordion playing and singing voice, who performed in-studio. Perrin will perform at the Mabel Tainter Center for the Arts in Menomonie on February 10 with storyteller Kevin Kling, who is well known to the WPR audience from his many appearances on NPR’s All Things Considered. Sherry Sutton Zanardo, a pig farmer who runs Chickadee Hills Homestead near Spooner, was also a guest on Spectrum West. Ross and Zanardo discussed the organic farm’s…

    Instant Pot (Pressure Cooker) Mangalitsa Pork Carnitas and Almond Salsa

  • Recipe by Michelle Tam Ingredients 3 pounds boneless pork shoulder roast 2 teaspoons kosher salt, 2 teaspoons ground cumin 1 teaspoon crushed red pepper flakes 1 teaspoons crushed dried oregano 1 medium orange 6 garlic cloves, peeled 1 large yellow onion, peeled and quartered 1 dried bay leaf 1 tablespoon lard 1 small white onion, finely diced 2 tablespoons cilantro, minced 1 pkg tortillas 2 Hass avocados, peeled and sliced 1 cup salsa 1 limes, cut into wedges Instructions Grab your…

    Winter Chores on a Biodiverse Mangalitsa Pig Farm

  • Thinking about raising Mangalitsa pigs yourself? Here’s a quick look at winter chores here on our beautiful, biodiverse farm. Sure, we love raising Mangalitsa pigs and providing people with quality, sustainable pork products. But we’re just one farm. It’s only when we all join together in defense of our bodies and the environment that real change can occur. So naturally, we love to teach. Nothing fuels our passion like helping others make an impact through starting their own farms. Today’s…

    I’ll Never Use a Farrowing Crate for Raising Mangalitsa Pigs … and Here’s Why

  • New to raising Mangalitsa pigs? Or just curious about the process? You’re likely wondering whether a farrowing crate is a good idea. Well, spoiler alert: It’s not. Many people ask me questions about raising Mangalitsa pigs. One of the most common is whether I use a farrowing crate. The answer is a decided, no-holds-barred no. But why am I so against using crates for farrowing? First, a definition… The word “farrowing” relates to giving birth, so farrowing isn’t necessarily a…

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