About Mill Village Farms Pork
Our pigs are all raised by us at The Farm at Rabon Creek where we ensure a high level of animal welfare and ecologically conscious practices. We raise heritage breeds of pigs that grow a little slower, but have greater flavor and marbling characteristics. All of our pigs are raised on pasture and wooded paddocks that are rotated frequently to ensure a clean area for the pigs to forage. We never use antibiotics or hormones with our pigs. Also, the grains that are fed are all grown and milled regionally. If you have any questions about how our pigs are raised, need some recipes or cooking tips please do not hesitate to ask.
Local Pork by Mill Village Farms
All our pigs are raised by us at The Farm at Rabon Creek in Fountain Inn, South Carolina where we ensure a high level of animal welfare and ecologically conscious practices. We raise heritage breeds of pigs that grow a little slower, but have greater flavor and marbling characteristics. Our pigs are raised on pasture and wooded paddocks that are rotated frequently to ensure a clean area for the pigs to forage. We never use antibiotics or hormones with our pigs. Also, the grains that are fed are all grown and milled regionally. If you have any questions about how our pigs are raised or need some cooking tips please do not hesitate to ask!
Pork List and Request Form Below
Bone-in Chop (2 per pack), $7.75/lb
The bone-in pork chop is the “steak of the pig,” and should be treated as such. These thick sliced pork chops are great for grilling or pan-frying. Cook them quickly at a medium high heat to prevent them from drying out.
Boston Butt Roast (2-4 lb), $6.00/lb
From the upper portion of the shoulder, these roasts have incredible marbling that produces fantastic pulled pork. Cooked “low and slow,” the Boston has won many BBQ cook-offs.
Picnic Roast (2-4 lb), $6.00/lb
The lower portion of the shoulder, the picnic roast is the typical family pork roast (as you would take on a family picnic). Like the Boston, these roasts have great marbling and require slower cooking. All shoulder roasts have a great flavor and moisture potential do the high marbling.
Ham Roast Uncured (2-4 lb), $6.00/lb
Our ham roasts are uncured, so they do not taste like your traditional holiday ham. These roasts are much leaner than the shoulder roasts, and are very versatile in the home kitchen. They can be roasted like pot roast, cubed for stir-fry, or even sliced and fried up for breakfast with maple syrup or brown sugar.
Bacon (1lb), $9.00/lb
Bacon!! The cured belly or side meat has become a staple on many American breakfast tables, sandwiches, salads, and even desserts. Our bacon is cured without nitrates or nitrites, and is smoked to perfection. The taste is far above store bought bacon, but be careful because you may not be able to go back!
Mild/Breakfast Sausage, bulk (1 lb), $5.50/lb
Our mild sausage is your staple breakfast sausage that can be easily shaped into patties or put into scrambled eggs.
Chorizo Sausage, cased (1lb), $7/lb
Chorizo is a spicy, Mexican style sausage that is great in tacos or pizza. Our Chorizo come with 4 links per package.
Andouille - Cajun style, cased (1 lb), $7/lb
The andouille is not smoked, with a mildly spicy-cajun taste. It is a frequent feature at many summer bbqs, but is also a warming fall or winter meal. Cook gently so the casings don’t split, and top with caramelized onions and peppers.
Jowl, whole, $3/lb
Often overlooked, the jowl is actually a very delicious cut of pork. Best braised or slow-roasted the jowl is full of flavor.
Hocks are generally used when cooking soup or beans, but they can also be slow-roasted and eaten just like the jowl or shoulder roast.
Fat Back, sliced and salted (1 lb), $3.50/lb
Fat back that is sliced an salted provides added convenience in the kitchen. The thin slices render quickly in a skillet, and the added salt pre-seasons the dish. If you find our salted fat back too salty, simply soak a couple slices in a bowl of cold water for a couple minute before you begin cooking. Often used for cooking southern greens, but fat back can be used in place of any other oil.
Leaf Fat (2 lb), $3.00/lb
Leaf fat is a very pure fat found protecting the organs of the pig. It is often used in baking cakes, cookies, and pies. Like back fat, our leaf lard also requires rendering.
Liver, sliced (1 lb), $2.50/lb
Again, if you are purchasing liver you typically know what to do with it. Pork liver is stronger tasting than chicken liver, but can be cooked similarly. It is also widely used in terrines and pate.
Ears, fresh, $2.00/lb