Anatomy of a Hog

Anatomy of a Hog

Part of this blog is a kind of running commentary about how our business came to be and continues to grow. As many of you know, I have been my own butcher since we opened our shop almost a year ago. A few months ago we added Michael to our roster and he has way more...
Short Ribs Royale

Short Ribs Royale

Short Ribs Royale is the perfect transition between summer and fall. These beautiful ribs are seared, braised and finished on the grill. They also make a stunning presentation for an Indian Summer Dinner in the backyard! INGREDIENTS 2 peeled and tied Short Ribs Order...
Stuffed Pork Belly with Apple & Sage

Stuffed Pork Belly with Apple & Sage

I made a few adjustments, as with most recipes created for conventional meat. Pork belly is usually used to make bacon, but it makes for a juicy, rich and economical roast. Done right, you get perfect crispy pork skin on the outside and a good mix of flavorful meat...
The Story of A Sausage

The Story of A Sausage

I‘m gonna let you in on a little secret…I’m not really a bacon guy. Don’t get me wrong, I like bacon. I think ours is better than most. It’s just that it has become so trendy I keep expecting someone to open a Bacon Bar where you walk in...
Too Much of A Good Thing

Too Much of A Good Thing

Farmers Markets are hip. What used to be a weekly trek to go get fresh fruit and veggies and a loaf of bread baked that morning has become a place where you can do ALL of your food shopping. When we started Victorian Farmstead, I had to do battle with farmers market...