We're Back with Baharat & Heritage Pork

First off, I suck.  I know this because it has been almost 3 months since I last posted anything.  Since then we've been busy as hell and there doesn't appear to be any light at the end of the tunnel.  Okay I'm done both whining and apologizing.

These are the gilts that were born back in August.

 Today we’re going to talk about Baharat.  Pronounced Ba-har-ot, it is derived from the word Bharat which is the Hindi word for India.  For most people, when they think about spices, India comes to mind.  Rightly so, for many of the spices in use for the last 2,000 plus years originated in India and made their way via the Silk Road to China and the Middle East. 

Baharat has come to mean “spices”, and particularly, whatever spices are available at hand or in the region.  So, depending on where your Baharat was crafted would actually determine its composition.  For example; in Tunisia Baharat is basically black pepper and rosebuds with maybe a little cinnamon, while in Syria it might resemble our Pumpkin Pie Spice and be a mixture of allspice, cinnamon, nutmeg, and cloves. 

Our version comes from the region of the Persian Gulf and is a blend of Kashmiri Chile Powder, Cassia Cinnamon, Loomi (Black Limes), Black Peppercorns, Coriander Seed, Cumin Seed, Green Cardamom, Nutmeg, and Cloves.  Use it as a dry rub with lamb, beef, poultry, or fish.  Try adding it to stews, lentils, pilafs or season vegetables prior to sautéing.  Or blend with olive oil and lime or lemon juice and use as a marinade. 

On to the world of Pigs and Pork.  It looks like we will once again become semi-proud (parents?) of a litter of piglets in the next couple of weeks.  I think Bungie, (the pregnant sow) has a thing for holidays.  Her last litter was born on Easter Sunday.  This one is lining up for Christmas.  Not exactly what we had planned but then again the entire process wasn’t exactly up to us.  We had planned on early October not late December.  She evidently had different ideas.  Pictures and updates to come.

Off for a ride to Guilford, ME.

The Pork is in.  Last week we picked up a little over 1,000 lbs. of organically fed and forest raised heritage pork that we had processed by Herring Brothers up in Guilford. We have the following cuts available:

Gryffon Ridge Farm - Heritage Pork Price List

Red Wattle/Tamworth Cross

All Prices are per pound unless otherwise indicated.

Bacon	$10.00
Sausage – Garlic, Chorizo, Hot Italian, Breakfast	$9.00
Ham Steak	$8.75
Rack Ribs	$8.75
Country Ribs	$8.75
Bone-in Chops	$9.00
Bone-in Roast	$9.00
Fresh Ham	$8.00
Pork Belly	$9.00
Jowls (Guanciale)	$9.00
Smoked Hocks	$7.00
Fresh Hocks	$6.50
Ground Pork	$7.50
Heart, Liver, Kidney	$5.00
Rendered Lard (Quart)	$7.50

As always, our bacon, sausage and ham is processed without the use of added Nitrates.  While we will try to have all of the above items available at each market, if there are specific items that you would like, please either email or call us before Thursday, 5:00 p.m. preceding the market if at all possible.  Especially if you would like Rack Ribs or a Fresh Ham.  This time around the chops are an inch thick rather than the thin ones we had last time, the country ribs are very nice size, and all of the sausage is loose rather than being cased.  The bone-in roasts vary from 2 – 4 lbs. with most being in the 2 – 3 lb. range.  The fresh hams start around 8 lbs. and go up from there.