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Pork - All

Our pigs are Animal Welfare Approved by A Greener World, raised on pasture and in forest (eat the forest, pigs!) for their entire lives, all year round, so they’ve never seen the inside of a barn. The pigs are fed a corn-free, soy-free, non-GMO, organic feed, on which they grow for 7-9 months to a finishing weight of 200-300 lbs.

Pork Chops

Thick-cut chops (1.5 inches thick).

Soppressata

Hard cured, shelf stable, old world style salami.

Pork Tenderloin

Lean and incredibly tender, this is the filet mignon of pork.

Hot Italian Sausage

This fairly-spicy sausage is packed as 1/4 lb patties. Once thawed, they cook up in just a few minutes for a quick...

Liverwurst

Spreadable pork liver pate.

Whole Fresh Jowl

Skin on, perfect for Guanciale or smoking.

Ground Pork

Just ground pork, nothing added.

Country Style Ribs

Meaty "ribs" are actually cut from the tender part of the shoulder. Bone-in.

Spareribs

A full rack of spareribs in each pack.

Smoked Chops

A cross between bacon, ham, and pork chop but different from all three. Definitely worth a try.

Canadian Bacon

Once upon a time, the Canadians had a great idea. They took boneless pork chops, cured them, smoked them, sliced them...

Bacon Ends

Cubed pieces of bacon. Perfect for stews, beans, soups, and as toppings to baked potatoes or heavy green salads.

Pork Bone Broth

Gelatinous meat jello with a healthy fat cap. Not your grocery store bone broth! Makes a flavorful and nutritious...

Smoked Hocks

Bone-in, skin-on, and smoked, these offer incredible flavor to soups, stews, and pots of beans.

Bacon Lard

Rendered pork back fat and bacon trimmings. Pure and creamy lard, with just a hint of smoke from bacon. Can be used...

Crispy Pig Skin

Crunchy baked pork skin. Good for dogs. No salt. To make a more traditional chicharron for humans, just fry and add...

Salt Pork - Smoked Fat

This is the modern version of salt pork: cut off a chunk of this, heat it in a pan for a few minutes, and then add...

Liver, Pork

Liver is an amazing source of nutrients and minerals. If you don't fancy eating liver but want the nutrition,...

Crispy Pig Tail

Baking the tails not only makes them crispier, but renders off some fat as well. You're left with crunchy skin...

Crispy Pig Ear

Baking the ears makes them crispier and renders off some of the fat. Crunchy!

Chorizo

Loose sausage with a mild heat and heavy paprika.

Smoked Skin

The skin trimmings from bacon. Perfect for wrapping a skinless roast before cooking.

Boston Shoulder Roast

Great for pulled pork, or smoking.

Picnic Shoulder Roast

Great for pulled pork, or smoking.

Leaf Fat

Raw unrendered leaf fat. This is the fat around the internal organs that balers especially like to use.

Bones

Great for soup

Hocks

Great joint for smoking or tchicking a soup. See Smoked Hocks for our already smoked.

Pork Head

Jowls, ears and sometimes tongue removed. Skin on.

Backfat

Great for making your own sausage, or rendering into lard.

Leaf Lard

Made from leaf fat, The fat around the kidneys, Leaf lard is a finer and harder lard than lard made from backfat....

Hot Dogs

Not your traditional hot dogs. Typically 8 per pack. Made with only BOTL Farm pork and spices. If you have not had...

Heart

Pork Heart

Kidney

Pork Kidney

Pork Tongue

Pork Tongue

Brat

Hand made by us at CLiCK commercial kitchen.

Breakfast Sausage Patties

Farmer made sausage patties. Six patties per pack.

Bologna Roll

Our take on bologna. We suggest slicing it about 1/4in thick and frying it up.

Snack Sticks

Ready to eat all pork snack sticks. Yum!!! Buy 3 or more for $5 each. Discount processed after checkout.

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