Marin Sun Farms — Pork Butcher's Cuts

The cuts a good butcher keeps for the people who ask: hocks, leaf fat, skin, bones and feet from pasture-raised heritage hogs.

Whole-animal butchery means nothing is wasted, and these are the parts that make the best stock, the best lard and the best beans. From heritage, non-GMO-fed hogs raised on California pasture, no antibiotics, no hormones.

Who this is for

• Rendering your own lard; leaf fat gives the cleanest, whitest lard for pastry and frying
• Bone broth and stock makers
• Beans, greens and split pea soup that need a ham hock
• Chicharrones and homemade pork rinds from real skin
• Nose-to-tail cooks and anyone feeding a raw-fed dog

Cuts

• Ham Hocks, 2 per pack
• Leaf Fat for rendering, 2 lb
• Pork Skin, 2 lb
• Mixed Soup Bones, about 4 lb
• Neck Bones
• Pig Feet, 2 per pack
• Kidney, 2 per pack

Sold frozen. Pickup at 429 McHenry Ave, Modesto, or local delivery within 5 miles. We do not ship meat. Marin Sun Farms, founded by rancher David Evans in Point Reyes in 1999, raises and sources pasture-raised, grass-fed animals from California family farms and runs the Bay Area's last USDA-inspected slaughterhouse. No antibiotics, no hormones, Animal Welfare Approved.