Pinnacle Pastures Farm


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	Pinnacle Pastures Farm is expecting 60 piglets and their entertaining antics very soon (March)! Three more sows are due around May 1st. We have two boars, Onyx is a pure Duroc and Coco is a pure Berkshire. Most of our sows are crosses of Chester White, Hampshire, Berkshire, and Duroc. Bonnie is a pure Berkshire who we acquired last year. She has a very sweet disposition and we have retained five gilts from her first litter to be part of our sow herd. They will have their first litters this fall. We have chosen Berks and Durocs because of their exceptional meat quality. Our hogs enjoy the outdoors, get lots of exercise and have lots of roughages available to keep them entertained. We do not clip teeth or ring noses. When our hogs are purchased for roasts folks are always surprised at how little fat there is compared to store bought pork. Diet and exercise make the difference! Click here to download a Pork information sheet from AskTheMeatMan.com. Fresh Ham Tips Courtesy of The National Pork Board. To bake uncooked ham, remove any skin, trimming to 1/4-inch of fat. Let ham stand at room temperature for 1-1/2 to 2 hours before cooking. Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan, fat side up or cut side down. Bake until thermometer reads 160 degrees F. Let rest 15 to 20 minutes before carving. For ready-to-eat and canned hams, use same method but cook only until internal temperature reaches 130 degrees F. about 8 to 10 minutes per pound. Don't toss that hambone! It makes great flavoring for soups and stews. BAKED FRESH HAM Ingredients: 10 lb fresh ham 2 whole garlic clove -- 1 minced 2 tbsp olive oil 1/2 tsp dried rosemary 1/2 tsp ground thyme 1 cup beer Directions: Trim excess fat from ham. Mix oil with herbs and rub all over ham. Bake at 350 degrees for 30-35 minutes per pound of meat, until meat thermometer registers 185 degrees. Baste occasionally with beer. 12 Servings. GRILLED FRESH HAM Ingredients: 4 to 5 pound boneless fresh ham pork leg 3/4 cup chili sauce 1/4 cup red wine vinegar 2 tablespoons lemon juice 1 teaspoon dry mustard 1 clove garlic, minced Directions: Prepare covered grill with drip pan in center, bank with medium hot coals. Place ham in center of grill. Grill over slow coals until meat thermometer registers 160 degrees F. about 2 to 2 1/2 hours. Mix remaining ingredients; brush ham frequently with sauce during the last hour of grilling time. Let ham stand at least 10 minutes before carving. Pinnacle Pastures, Cody Fulwider W11780 County Road KK Ripon, WI 54971 (920) 539-0789 pinnaclepastures@gmail.com