At Walden Hill we promote no-waste, nose-to-tail enjoyment of our acorn-fed hogs. And the best part is that it is not only sustainable and economical, but delicious! To help you discover the great ways to cook the less common cuts, we’ve gathered the best recipes out there. And we’ll continue to share more of our favorite classic recipes and newly discovered gems through this blog, so stay tuned and enjoy!
Ham steaks are a fun way to experiment with a brine and a dry rub. It’s best to brine the steak for 4-24 hours before grilling to increase tenderness then add a spice rub to complement the amazing flavor of the meat! Grill the steak on each side (time will vary depending on thickness) until the pink color barely disappears from the center. For another delicious option, you can bake a ham steak and baste it with your favorite glaze while it cooks – I prefer this for the winter and grilling in the summer, but it’s up to you! Either way you cook it, be sure to leave the fat on the steak while cooking for extra flavor – you can trim it off before eating. Some of my favorite dry rub spices include brown sugar, red pepper flakes, paprika, salt, cayenne pepper and white pepper. I have fun experimenting each time with different spice combinations, but if you’re more the recipe type – here is one that I enjoy and others seem to too!
Pork bones make excellent pork stock or bone broth depending on how thick you make it. Here is a delicious and simple recipe to use. For an extra hearty and flavorful stock, add a trotter in with the bones. You can always skim the fat off the top after chilling the stock if you want a leaner broth. There are so many delicious ways to use the stock, but if you’re not sure what to do, here are some suggestions to help get you going!
Ethnic cuisines from Chinese to Australian, German to Thai, have numerous dishes recognizing and showcasing the flavorful and delicate meat of the pork hock. Whether roasted, beer braised, or slowly simmered in a spicy broth, pork hock is an incredible ingredient. Click those links to try out recipes from around the world or try this favorite of mine from Jamie Oliver.
Lard or pig fat gets a bad rap, but it is the most incredible part of the pig! I use our lard on almost everything for some extra flavor or as a butter alternative. If I’m cooking eggs or simmering beans then I often add a little unrendered lard, but lard is best and most versatile when rendered which can be done easily in a stock pot. Once rendered, lard can be used to make the “best-ever pie crust“!