ALL NATURAL PORK
NEW PIG ROASTING INFO!
Schmidt Century Farm is proud to announce we are teaming up with
Gehring's Roasting & Let's Get Roasted
to provide our customers with all of their roasting needs! Gehring's Roasting & Let's Get Roasted can cook the pig right on site to provide the ultimate party experience. From full cook and cut services to something as simple as pig roaster rentals, we will be glad to work with you. Just give us a call for more info!
(262)305-5735
CURRENT PORK PRICE: $1.15 Per Pound (Hanging Weight)**
**Processing is paid separately and prices are subject to change. Call for more information.
Hogs will weigh between 220 to 250 lbs when ready for butchering. Here are the average yields:
230 lbs live weight
165 lbs hanging weight
118 lbs take home
On average, a HALF order of pork will translate into: (available in HALF or FULL portions)
1 14 lbs Ham
20-25 ¾” thick Pork Chops
2 3 lb Pork Roast
10 lbs Bacon
3-4 ¾” thick Pork Steaks
2 4 lbs Pork Hocks
12 – 15 lbs Sausage (brats, breakfast links, brat patties)
More sausage can be made if desired.
Pig Roasts (Spanferkel)
Call for available sizes on hand!
Pigs can be ordered year round on a first come first serve basis. Call for availability. All of our animals are delivered to a state inspected butcher shop where the butcher will custom cut the meat to your requests. The farm is paid directly for the animals and the butcher shop is paid separately for the processing. Sampler packs are picked up right at the farm, call for availability at (262)305-5735.
PORK RECIPIES!
Ingredients:
3 Lean Pork Hocks
1 Large Chopped Onion
3 Large Sliced Carrots
2 Sliced Celery Stalks
5 Minced Garlic Cloves
2 Sliced Fresh Leeks
1 Teaspoon Table Salt
1 Teaspoon Black Pepper
1 Teaspoon Fresh Peppercorns
2 Tablespoons Vegetable Shortening
1 Cup Hefeweizen Beer
Cooking Directions:
Begin this recipe by slicing up the leeks, onions, and fresh carrots. In a large soup pot, cook all of the listed ingredients for 3 hours. Once done, drain the water. Now, you will want to preheat your oven to 400 degrees. Liquify the vegetable shortening in cooking iron skillet. Now bake everything together for about 25 minutes. Make sure you check it frequently, as you want the meat and veggies to remain moist with flavor. Serve hot with boiled fresh potatoes.
Ingredients:
1 Pound Lean Pork Chops
2 Teaspoon Virgin Olive Oil
1 Large Yellow Diced Onion
1 Cup Fresh Sliced Mushrooms
1/4 Cup Of Mineral Water
2 Teaspoon Dijon Mustard
2 Teaspoon Teriyaki Sauce
1 Pinch Of Black Pepper
1 Pinch Of Table Salt
8 Ounces Of Sour Cream
1/8 Cup Parsley
Cooking Directions:
Put the extra virgin olive oil in large frying pan. Brown pork chops all the way through. After brown on both sides remove lean pork chops and put fresh cut mushrooms and chopped onions to the pan and saute till tender but crunchy. Add the pork chops to the pan with the onions and mushrooms combine salt, Dijon mustard and water, bring it to a boil. After boiling for 30 seconds put on low to medium. Cover and simmer for an additional hour. Garnish sour cream.
Ingredients:
1 Pound Sliced Lean Pork Tenderloin
8 Ounces Penne Pasta
2 Tablespoon Extra Virgin Olive Oil
6 Tablespoon Squeezed Lemon Juice
4 Ounce Canned Green Chilies
1 Tablespoon Onion Powder & Cumin
1 Sliced Green Pepper & Red Pepper
1/2 Tablespoon Garlic Salt
1 Sliced Yellow Pepper
1 Sliced Fresh Zucchini
1 Sliced Large Onion
Cooking Directions:
Cook the pasta noodles, and drain. Now combine the olive oil, lemon juice, onion powder, garlic salt, and mix together thoroughly. Once mixed, you will then need to add the pork slices in, and coat them completely with the mixture. Now heat some of the left over olive oil in a frying pan, and cook on hot. Fry the pork, until is browned and well done. Then add the veggies, and again stir until well cooked. Serve with a fine glass of red or white wine, enjoy.
Ingredients:
1 Pound Cubed Boneless Pork Tenderloin
1 Large Chopped Fresh Onion
2 Fresh Chopped Celery Sticks
1 Cup Fresh Sliced Mushrooms
1 8 Ounce Can Tomato Sauce
1 Pound Fresh Diced Pealed Carrots
1 Bell Pepper Seeded And Chopped
1 Fresh Clove Minced Garlic
1 Teaspoon Ground Fresh Basil
1 Teaspoon Fresh Ground Thyme
1/2 Teaspoon Fresh Ground Pepper
1 Teaspoon Course Table Salt
1 Teaspoon Extra Virgin Olive Oil
2 Cups Of Mineral Water
Cooking Directions:
Warm olive oil over medium heat in a large stew or soup pot. Add lean cubed pork to the oil until cooked through. Cook remaining ingredients for 1 full hour and stir every 5 minutes. After the stew boils let it simmer for the whole hour.
