Memorial Day Burger CSA

Posted on May 24, 2011 by Kent

Our cheeseburger recently got voted “Best Burger in the Bay Area” by an Eater SF reader poll. Thanks to all of you who voted and continue to support our meaty efforts! Now’s your chance to cook up one of these tasty burgers from your own backyard, just in time for the Memorial Day weekend kickoff! Each CSA will include 4 lbs of our dry aged, grass fed BEEF (that’s 10 six oz patties), including our hand made buns, sauce, cheese, and plenty of onion/lettuce. Optional three bags of party sized Chicharrones for an extra 20 bones. To get an idea of what goes into the creation of this delectable cheeseburger, check out this video we put together on our process:

Head over to our online store to reserve your CSA today. Pickup this Friday at Local Mission Eatery or stop by our Ferry Plaza farmers market booth this Saturday for the goods!

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Foie Gras Torchon

Posted on May 11, 2011 by Ryan Farr

Hey guys, I saw a questionable looking torchon recently and it inspired me re-post this Foie Gras Torchon technique from December 2008.  This is one of my favorite versions and easily something you can do.  The beauty here is the vinegar and cure salt work together nicely to preserve the foie, giving you amazing color and smooth texture.  This technique is more of a non-traditional technique but I have had a lot of success with it.

Enjoy and please comment with any questions and I will answer all of them as soon as I can.  Ryan

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Whole Beast Butchery

Posted on April 13, 2011 by Ryan Farr

For the past year and a half, I’ve been busy with many things, but the one thing I’m most excited to share with you is my upcoming book: Whole Beast Butchery, the complete visual guide to Whole Pig, Lamb, and Beef. This book is largely inspired by the concepts I’ve put forth on my blog for the past three years. The step by step format is the way I’ve always chosen to share the information and techniques. Included are some of my favorite recipes, like Crispy Skin Pork Shoulder, Lambchetta, 10lb Beef Flinstone Rack, Pork Jowl and Clams, and Beef Tongue Pastrami. Click here for the details!

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Happy Hogs from River Dog Farm

Posted on January 24, 2011 by Kent

 

For our upcoming Pastured Pork CSA, which will be available for pickup towards the end of this week, we will be using a locally produced heritage breed Tamoworth hog. Continue reading →

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Pastured Pork CSA

Posted on January 21, 2011 by Kent

This month we are happy to present the pastured pork CSA. Utilizing a locally produced Tamoworth Hog from River Dog Farms, this is sure to satisfy those porky affections! The Tamoworth breed is thought to have descended from wild European boars. This hardy animal adapts well to pasture and can tolerate a variety of climates. It is considered to be genetically distant from most modern commercial swine produced in the United States. It is sometimes also referred to as the “bacon pig” because of its ability to reach high body mass without having excessive fat. Continue reading →

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