Soy free, nitrate free, pastured organic pork

[Guest guest]

I have 2 sides of pork left waiting for a cutting order.

Our Pork is the real deal! Pigs eat vegetation, grass and roots on

rotated organic pastures which have been organic for 12 years and

Soy-free certified organic grains. They are Outside year round (with

sheds -not confined to hoop houses- for cover) organic veggies given in

winter and summer. Animals receive no chemicals, antibiotics,

anti-parasites or vaccinations and kelp is given for minerals, in

addition to our ridge water which contains minerals from our 300' well.

No tail docking or ear notching. Heritage rare breed Red Wattle crossed

with Berkshire. Pigs were born on our farm from mothers raised the same

way.

If you have been reading or Will's post and others' comments about

the misleading statements on farming you can understand why we are so

different. Competing with cheap meat from farms that take shortcuts to

keep the price down is difficult, but I left the city to farm over a

dozen years ago to provide a real product that I couldn't find, so I

couldn't farm taking those shortcuts.

The smoking is done using no nitrates including celery powder which is

the 'organic' solution to 'uncured' meats. Celery powder is used to add

sodium nitrate to the cure to create cured smoked meats using nitrates,

but must be labeled 'uncured' by USDA rules (because they cannot measure

the amount of sodium nitrate in the cure, it could be less or more than

the required USDA amount). This costs a bit more, and has a color and

taste more like roast pork, since nitrates, from any source, also give a

distinct cured taste and color to the meat.

One side is 90 lbs, yielding about 80 lbs and the other is 65 lbs

yielding about 55 lbs.

These can be delivered to you early in August, maybe late July. If you

would like one of these, cut to your order, please email me as soon as

possible so I can relay your order to the butcher.

The price is still $3/lb (either 90 or 65 lbs) and approx $100 for

processing depending on how much smoking you have done. This price

includes delivery to you in the twin cities area (or south or east of

the TC area, since we travel through there).

I also have some pork left from earlier that I will be making into 25 lb

mixed boxes including 8 lbs of sausage and truly nitrate free smoked

bacon and ham steaks for $175 delivered to you in the twin cities area.

These can be delivered in late July or early August.

And just for your information we also raise 100% grassfed organic

heritage beef and lamb.

If you would like a side of pork, please email me back as soon as

possible. If you would like a mixed box, or other meats, email me back

for that too.

~Jan

Bella Sol Tierra

[Guest guest]

Hi jan I'll be interested in a beef quarter. Please send me more

information.

Silvia Paasonen

Sent from my iPhone

On Jul 10, 2012, at 9:59 AM, Jan <bellasol.organics@...> wrote:

I have 2 sides of pork left waiting for a cutting order.

Our Pork is the real deal! Pigs eat vegetation, grass and roots on

rotated organic pastures which have been organic for 12 years and

Soy-free certified organic grains. They are Outside year round (with

sheds -not confined to hoop houses- for cover) organic veggies given in

winter and summer. Animals receive no chemicals, antibiotics,

anti-parasites or vaccinations and kelp is given for minerals, in

addition to our ridge water which contains minerals from our 300' well.

No tail docking or ear notching. Heritage rare breed Red Wattle crossed

with Berkshire. Pigs were born on our farm from mothers raised the same

way.

If you have been reading or Will's post and others' comments about

the misleading statements on farming you can understand why we are so

different. Competing with cheap meat from farms that take shortcuts to

keep the price down is difficult, but I left the city to farm over a

dozen years ago to provide a real product that I couldn't find, so I

couldn't farm taking those shortcuts.

The smoking is done using no nitrates including celery powder which is

the 'organic' solution to 'uncured' meats. Celery powder is used to add

sodium nitrate to the cure to create cured smoked meats using nitrates,

but must be labeled 'uncured' by USDA rules (because they cannot measure

the amount of sodium nitrate in the cure, it could be less or more than

the required USDA amount). This costs a bit more, and has a color and

taste more like roast pork, since nitrates, from any source, also give a

distinct cured taste and color to the meat.

One side is 90 lbs, yielding about 80 lbs and the other is 65 lbs

yielding about 55 lbs.

These can be delivered to you early in August, maybe late July. If you

would like one of these, cut to your order, please email me as soon as

possible so I can relay your order to the butcher.

The price is still $3/lb (either 90 or 65 lbs) and approx $100 for

processing depending on how much smoking you have done. This price

includes delivery to you in the twin cities area (or south or east of

the TC area, since we travel through there).

I also have some pork left from earlier that I will be making into 25 lb

mixed boxes including 8 lbs of sausage and truly nitrate free smoked

bacon and ham steaks for $175 delivered to you in the twin cities area.

These can be delivered in late July or early August.

And just for your information we also raise 100% grassfed organic

heritage beef and lamb.

If you would like a side of pork, please email me back as soon as

possible. If you would like a mixed box, or other meats, email me back

for that too.

~Jan

Bella Sol Tierra