Every year our friend, farmer Mark Lass, raises a pig for us and a few others. He usually buys six or seven piglets and they live in a stone barn with access to fields and forest as they grow up. They’re fed sour milk from a nearby dairy and apples from his orchard. They lead an idyllic life.
When slaughter time comes, Mark takes them to a small, family run butcher, where they are quickly and ethically dispatched. The butcher cuts to order so each of us buying a pig can choose how much sausage, smoked chops or fresh ground pork we want. I don’t have to tell you that the meat is better than any pork you’ve ever tasted because I think you can guess that. It’s not delicious because of what it’s been fed or because it’s a heritage breed. It is delicious because it didn’t live out its life in the horrifying hell that is factory farming. Our pig, Joe, had a nice life and every toast at the dinner table tonight will be to him.
Our menu will make use of as many Ontario products as possible, supplemented with herbs and lettuces from our tiny container garden :
Red leaf lettuce and buttermilk chilled soup with lemon-thyme scones
Grilled pork chops and smoked sausage
Grilled Ontario peaches with sage butter
New potato salad with Kozlik’s Triple Crunch Mustard & fresh tarragon
Tomato salad with romaine lettuce and grilled bacon in a Blue Haze ranch dressing
Henry of Pelham Cuvee Catherine Rose
Rosehall Run wines
Cherry clafouti with brandied sour cream
This post was submitted by Ivy Knight.