Pure Country Pork
The Highest Quality Pork You'll Find
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Pure Country Pork - Moses Lake, WA
"From birth to harvest, Pure Country Farms LLC, a 4th generation Klingeman Family farm in Ephrata Washington, strives to raise the most economical, highest-quality, free-range pork. All pork are never given anti-biotics, nor added hormones or animal by-products. In addition, we are committed to sustainability of the environment, the community, and individuals."
| title | avg lbs | product description | pcs per pkg | cooking methods |
|---|---|---|---|---|
| Baby back ribs | 4-5.5 lbs | "Location: Located closer to the pig's spine, which means less connective tissue and fat compared to spare ribs. Size and Shape: Smaller and more curved compared to spare ribs ,typically have a slight arch and are shorter in length. Meat-to-Bone Ratio: Excellent, a generous amount of meat clinging to the bone, which is what makes them so flavorful and satisfying. Flavor Profile: Rich, porky flavor that is enhanced by the natural marbling of fat which melts and bastes the meat as it cooks, imparting a delicious, juicy taste." |
2 each | "Grilling (indirect) Pressure cook Smoking Sous-Vide" |
| BBQ Hog ASK FOR AVAILIBILITY | 50-200 Lbs | "Natural Raising Standards: Hogs raised in open hoop and shed structures with natural bedding. The animals have complete access to the outdoors. The sows and gilts have the freedom to nest and raise their offspring, never confined to farrowing crates or gestation stalls. No Antibiotics Ever or Added Hormones: If an animal gets sick, it is removed from the program and treated, never returning to the Pure Country program. Animal Welfare Standards:1st pig farm in the United States to become Food Alliance Certified. All animal diets consist of Non-GMO grains, wheat, barley, triticale, peas, and flax. No Corn. No Soy. " |
n/a | "Caja China box In-ground pit In-house butchery Smoked Spit-roasted" |
| Belly, skinless bone-in ASK FOR AVAILIBILITY | 15-17 lbs | Essentially the belly of the pig with the skin removed but with the ribs (bones) still intact. This cut includes both the meat and the rib bones, making it a flavorful and somewhat fatty portion. This provides a delicious balance of lean meat and fatty sections, which can be incredibly flavorful when cooked correctly. | 1 Each | "Braising Grilling Roasting Sous-Vide" |
| Belly, skinless | 8-12 lbs | Characterized by its tender and juicy qualities. It has a pleasing combination of meatiness and fat, which provides a luxurious mouthfeel when cooked correctly. Relatively high fat content, which is evenly distributed throughout the meat. This fat content contributes to its rich and savory flavor. The absence of skin allows you to season and cook the meat to your desired flavor profile. | 1 Each | "Braising Grilling Roasting Sous-Vide" |
| Belly, skin-on | 12-14 lbs | The meat in pork belly skin-on is tender and juicy, while the skin adds a unique textural element. When cooked properly, the skin can become incredibly crispy, providing a delightful contrast to the meat's tenderness. Pork belly skin-on offers a robust pork flavor with the added dimension of the crispy skin. The skin can be seasoned and cooked to a crisp, which provides a satisfying crunch and enhances the overall taste. | 1 Each | "Braising Grilling Roasting Sous-Vide" |
| Bones, femur | 30 lbs | The pork femur bone is a specific bone cut that comes from the leg of a pig. It is typically a long, cylindrical bone that runs from the pig's hip to the knee joint. Commonly used in cooking, particularly in making stocks, broths, and soups. The marrow inside the bone adds a rich, savory flavor and acts as a natural thickening agent. | 30 Lbs Case | Stock |
| Bones, mixed | 40 lbs | Miscellaneous bones from the hog carcass break. Commonly used in cooking, particularly in making stocks, broths, and soups. The marrow inside the bone adds a rich, savory flavor and acts as a natural thickening agent. | 40 Lbs Case | Stock |
| Bones, neck | 25 lbs | Pork neck bones are known for their robust and savory flavor. The meat and bones release a rich, gelatinous quality during cooking, which enhances the taste of broths, soups, and stews. | 25 Lbs Case | Stock |
| "Butt, boneless aka Shoulder or Boston butt " |
15-20 lbs | Boneless pork butt is obtained from the shoulder area of the pig, specifically the upper part of the front leg. It consists of well-marbled meat with a good balance of lean meat and fat. The meat in boneless pork butt is known for its tenderness and succulence. It contains a generous amount of intramuscular fat, which melts during cooking, keeping the meat moist and flavorful. | 2 Each | "Braising Grilling Pressure cooking Roasting Smoking" |
| Butt, bone-in ASK FOR AVAILIBILTIY | 8-10 lbs | The bone in a pork butt adds a rich and savory flavor to the meat during cooking. As the bone heats up, it releases marrow and gelatin, which infuse the surrounding meat with additional depth of flavor. | 1 Each | "Braising Grilling Pressure cooking Roasting Smoking" |
| Cheeks, medallions | 1-2.60 lbs | Pork cheeks are relatively small, round, and compact. Pork cheeks have a rich, porky flavor that is intensified by the marbling of fat. The meat is often described as being exceptionally flavorful and savory. | 6 - 8 Each | "Braising Grilling Pan-frying Slow-cooking Smoking" |
| Coppa Rib | 10-10.30 lbs | Pork coppa ribs are typically taken from the upper shoulder area of the pig, specifically the neck-end of the pork shoulder, near the back of the animal. This cut consists of a bone-in section with a significant amount of marbling, which contributes to its rich flavor and tenderness. | "Braising Grilling Smoking Sous-Vide" |
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| Danish Middle ASK FOR AVAILIBILITY | Coming Soon | The pork Danish middle is taken from the upper part of the pig's back, right behind the pork loin and just before the pork shoulder. It is essentially a section of the back ribs, including the rib bones and the surrounding meat. This cut consists of well-marbled meat that is delicately interlaced with fat. The rib bones give it a distinctive appearance, with a gentle curve and a layer of meat running along the top. | 1 Each | "Braising Roasting Smoking" |
| Ears | 3-5lbs | Pork ears are considered a delicacy in some culinary traditions, and their distinctive texture makes them a sought-after ingredient in specific dishes. Their preparation can vary widely depending on the cuisine, and they are often used creatively to add texture and interest to a variety of recipes. | N/A | "Braising Frying Pickling Smoking Stir-Frying" |
| Fat | 5 lbs | A valuable ingredient in cooking and baking, prized for its flavor and versatility. Whether used for frying, baking, or enhancing the taste of various dishes, it plays a significant role in many culinary traditions worldwide. | N/A | "Charcuterie Confiting Rendering Sausages" |
| Pork, Fine Ground | 10 lbs 50lbs case | "80/20 fat content. Generally composed up butt, belly and loin trim." |
10 Lbs Packs or 50 Lbs Case | "Dumplings Meatballs Patties Sausages Sauces Spring rolls Sauces" |
| Head | 14-18 lbs | A pig's head is incredibly flavorful and rich due to the combination of meat, fat, and connective tissues. It offers a broad range of taste experiences, from tender cheek meat to succulent tongue and jowls. The different parts of the head offer distinct flavors and textures. | 1 Each | "Charcuterie Head Cheese Roasted Smoked Stock" |
| Heart ASK FOR AVAILIBILITY | Coming Soon | Pork heart has a rich, meaty flavor that's distinct from typical muscle cuts of pork. It's often described as having a slightly stronger, more intense taste compared to pork loin or pork chops. | 1 Each | "Braising Grilling Sautéing Sausages Charcuterie" |
| Jowl, skin-on | 5-6lbs | Pork jowl is taken from the area around the pig's cheeks and jawline. It is part of the facial muscles and contains a significant amount of intramuscular fat, which contributes to its rich taste. It is a fatty cut with a firm yet tender quality. When cooked, the fat can become crispy, while the meat remains succulent. | 2 Each | "Braising Charcuterie Curing Smoking Soups/Stocks" |
| Kidney ASK FOR AVAILIBILITY | 5-7 lbs | The texture is firm and somewhat spongy. When properly prepared, they can become tender and creamy. Kidneys have a unique and intense flavor. They are often described as being rich, earthy, and somewhat gamey. The flavor can be strong, so they are typically used in recipes that complement or balance their taste. | "Braising Charcuterie Frying Grilling Sautéing" |
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| Leaf lard | 5lbs | From the fat deposits around the kidneys and loin. Has a creamy, smooth, and soft texture at room temperature, making it easy to work with. It is less dense and firmer than other types of lard. Leaf lard has a mild, neutral flavor. It lacks the strong porky taste typically associated with other cuts of pork fat, an excellent choice for recipes where you don't want the fat to overpower the other flavors. | N/A | "Baking/Pastry Charcuterie Sausages" |
| Leg, boneless fat on | 14-16 lbs | A specific cut of pork from the leg of the pig. It's essentially a pork leg roast that has had the bone removed but retains a layer of fat on the outside. This type of pork cut is highly versatile and can be prepared in various ways to create delicious dishes. | 1 Each | "Grilling Roasting Sausage making Slow cooking" |
| Liver ASK FOR AVAILIBILITY | 5.5-7 lbs | Soft and slightly grainy texture. When cooked, it becomes tender and can easily be cut into slices or cubes. Pork liver has a distinctive, rich, and earthy flavor. It is often described as having a more robust and pronounced taste compared to other cuts of pork. | 1 Each | "Frying Pates Sausages Sautéing" |
| "Loin, strap on, boneless ASK FOR AVAILBILITY " |
10-14 lbs | A delicious and versatile cut of meat that comes from the loin section of a pig. It's known for its tenderness and mild flavor, making it a popular choice for roasting and other cooking methods. | 1 Each | "Curing Grilling Roasting sautéing Smoking" |
| New York, boneless pork loin | 2.5-4 lbs | The tail end of a pork rack typically six-inches in length. Perfect for boneless pork chops. | 1 Each | "Curing Grilling sautéing Smoking" |
| Picnic, Boneless | 2.2-4 LBS | The pork picnic comes from the shoulder of the pig, specifically the lower part known as the picnic shoulder. Pork picnic has a mix of meat, fat, and connective tissue, making it ideal for slow cooking methods. | 1 Each | "Braising Curing Sausages Slow-Roasting Smoking" |
| Porchetta ASK FOR AVAILIBILITY | Coming Soon | Sourced from the hog's belly and loin, specifically the boneless section of the pig's midsection. This cut includes the pork belly and the loin, and sometimes part of the shoulder. It is a boneless and rectangular or cylindrical piece of meat that comprises layers of tender meat and a generous amount of fat. | 1 Each | "Curing Slow-Roasting Smoking" |
| "Prosciutto, bone-in, skin-on ASK FOR AVAILIBILITY" |
Coming Soon | The cut of meat used for prosciutto comes from the hind leg of the pig, also known as the ham. This leg cut includes the femur bone and the skin. The leg is usually elongated and cylindrical, and the skin is left on to preserve the traditional method of dry-curing. It is a well-muscled, lean cut with a generous fat cap on the exterior, particularly on the skin side. | 1 Each | "Curing Slow-Roasting Smoking" |
| "Rack, GL aka Pork rib roast or Pork loin rack" |
11-13 lbs | Taken from the rib section of the pig, specifically from the back. Pork rack is prized for its tender and succulent texture. It has a fine grain of meat and an ideal balance of meat and fat, which contributes to its juiciness. | 1 Each | "Grilling Smoking Whole-Roasting" |
| "Rack, GL DRY-AGED" |
10-12 lbs | Taken from the rib section of the pig, specifically from the back. Pork rack is prized for its tender and succulent texture. It has a fine grain of meat and an ideal balance of meat and fat, which contributes to its juiciness. | 1 Each | "Grilling Smoking Whole-Roasting" |
| Rack Long Bone | 11-13 | Taken from the rib section of the pig, specifically from the back. Pork rack is prized for its tender and succulent texture. It has a fine grain of meat and an ideal balance of meat and fat, which contributes to its juiciness. | 1 Each | "Grilling Smoking Whole-Roasting" |
| "Rib tips aka Riblets ASK FOR AVAILIBILITY" |
3-5 lbs | Rib tips are cut from the lower end of the pork spare ribs, specifically from the area where the ribs meet the breastbone and cartilage. They are small, irregularly shaped pieces of meat, typically no longer than a few inches in length. They include both meat and cartilage, which adds to their unique texture. | 2 Each | "Braising Frying Grilling Roasting Smoking" |
| "Saddle ASK FOR AVAILIBILITY " |
Coming Soon | A bone-in cut that includes the loin and some rib bones. Known for its tender and juicy texture. The loin meat is lean and tender, while the rib bones and the attached meat add flavor and moisture. | 1 Each | "Braising Curing Grilling Roasting Sautéing Smoking" |
| Sausage, Bratwurst ASK FOR AVAILIBILITY | 5/1 link | "Traditional German sausage known for its delicious, savory flavor and distinctive appearance. It is made by blending finely ground pork with a mixture of seasonings and spices." |
10 lb | "Grilling Sautéing Soups" |
| Sausage, breakfast maple | 1 oz. link | Known for its distinctive sweet and savory taste, primarily due to the addition of maple syrup. It has a well-balanced blend of flavors, with the sweetness of maple complemented by the savory pork and spices. | "10 lb 16 Each Per Pack" | "Grilling Sautéing" |
| Sausage, breakfast regular ASK FOR AVAILIBILITY | 1 oz. link | Generously seasoned with a mixture of spices and herbs including salt, black pepper, sage, thyme, marjoram, red pepper flakes, and a hint of sweetness from brown sugar. | 10 lb | "Grilling Roasting Sautéing" |
| Sausage, breakfast sugar free ASK FOR AVAILIBILITY | 1 oz. link | Generously seasoned with a mixture of spices and herbs including salt, black pepper, sage, thyme, marjoram, red pepper flakes. | "10 lb 16 Each Per Pack" | "Grilling Roasting Sautéing" |
| Sausage, Chorizo ASK FOR AVAILIBILITY | 5/1 link | Seasoned, with a blend of spices that often includes paprika, cumin, oregano, garlic, and chili powder. | 10 lb | "Grilling Sautéing Stuffing" |
| Sausage, country herb ASK FOR AVAILIBILITY | 5/1 link | Country herb pork sausage links are a delightful variety of sausage known for their savory and herb-infused flavor. Seasonings include sage, thyme, rosemary, garlic, salt, and black pepper. | 10 lb | "Grilling Roasting Sautéing" |
| Sausage, Italian ASK FOR AVAILIBILITY | 5/1 link | A popular and flavorful type of sausage characterized by their savory, slightly spicy, and often fennel-infused taste. Seasonings include salt, black pepper, garlic, fennel seeds, and red pepper flakes. | 10 lb | "Grilling Sauces Sautéing" |
| Sausage, Polish ASK FOR AVAILIBILITY | 5/1 link | Seasoned with a mixture of seasonings and spices that may include salt, black pepper, garlic, marjoram, and caraway seeds. These seasonings give the sausage its characteristic savory and slightly spiced flavor. | 10 lb | "Beer Boiling Grilling Sautéing" |
| Shank, skin-on | 3-4 lbs | From the lower portion of the pig's leg, just above the ankle joint. The meat is relatively tough and contains a significant amount of connective tissue. Well-suited for slow cooking methods, as the collagen breaks down during cooking, resulting in tender, flavorful meat. The skin on a skin-on pork shank can be a highlight, when cooked properly, the skin becomes crispy and adds contrast to the tender meat. | 2-4 Each | "Braising Roasting Slow cooking Sous Vide" |
| Shank, skinless | 2.2-3 lbs | From the lower portion of the pig's leg, just above the ankle joint. The meat is relatively tough and contains a significant amount of connective tissue. Well-suited for slow cooking methods, as the collagen breaks down during cooking, resulting in tender, flavorful meat. | 2-4 Each | "Braising Roasting Slow cooking Sous Vide" |
| Skin | 5 lbs | A versatile ingredient that offers a wide range of culinary possibilities, from crispy snacks to savory toppings and unique flavor enhancements | N/A | I.Y.K.T.Y.K. |
| Spare rib, whole | 6-7.5 lbs | From the lower belly and breastbone area of the pig, they are cut from the section of ribs closest to the belly. Spare ribs are typically long, flat, and rectangular in shape. They contain a combination of meat, bone, and connective tissue. They have a layer of meat on top and between the bones, and they may also have a membrane on the bone side, which is often removed before cooking. | 2 Each | "Braising Grilling Smoking" |
| Spare rib, length cut | 5-6 lbs | From the lower belly and breastbone area of the pig, they are cut from the section of ribs closest to the belly. Spare ribs are typically long, flat, and rectangular in shape. They contain a combination of meat, bone, and connective tissue. They have a layer of meat on top and between the bones, and they may also have a membrane on the bone side, which is often removed before cooking. | 4 Each | "Braising Grilling Smoking" |
| St. Louis rib | 2-3.5 lbs | St. Louis-style ribs are cut from the same section of the pig as pork spare ribs, which is the lower belly and breastbone area. However, they are trimmed and shaped differently to create a more consistent and rectangular appearance. | 2 Each | "Braising Grilling Smoking" |
| "Tails ASK FOR AVAILIBILITY" |
.80-1 lbs | Typically a few inches long, and have a cylindrical shape. They consist of both meat and bone, with a layer of skin. Pork tails have a distinctive texture due to their combination of meat, fat, and connective tissue. When cooked, the meat becomes tender, while the connective tissue and fat add richness and flavor. | 1 Each | "Braising Frying Grilling Slow Cooking" |
| Tenderloin | .90-1.2 lbs | A lean and tender cut of pork that is highly prized for its tenderness and mild flavor. It's often considered one of the most tender cuts of pork. Pork tenderloin is taken from the muscle that runs along the backbone of the pig, specifically from the loin area. | 2 Each | "Grilling Roasting Searing Sous Vide" |
| "Tongue ASK FOR AVAILIBILITY" |
4.5-5.5 lbs | A muscular and elongated cut of meat with a pinkish-red color. It is covered by a thin membrane or skin. When properly cooked, pork tongue can be tender and have a melt-in-your-mouth texture. Pork tongue has a rich, meaty flavor that can be described as savory and umami. It is often praised for its intense flavor. | 1 Each | "Braising Frying Grilling Slow Cooking" |
| Trotters (feet) | Coming Soon | Pork trotters are typically small, irregularly shaped, and cylindrical in appearance. They have a combination of skin, meat, and bones, making them a unique and texturally diverse cut. Known for their rich, porky flavor. The slow cooking process allows the meat to absorb the flavors of seasonings and liquids, resulting in a savory and aromatic dish. | 3 Each | "Braising Frying Pickling Slow Cooking Sous Vide" |
| "Whole Hog Split lengthwise ASK FOR AVAILIBILITY" |
225-260 lbs | "Natural Raising Standards: Hogs raised in open hoop and shed structures with natural bedding. The animals have complete access to the outdoors. The sows and gilts have the freedom to nest and raise their offspring, never confined to farrowing crates or gestation stalls. No Antibiotics Ever or Added Hormones: If an animal gets sick, it is removed from the program and treated, never returning to the Pure Country program. Animal Welfare Standards:1st pig farm in the United States to become Food Alliance Certified. All animal diets consist of Non-GMO grains, wheat, barley, triticale, peas, and flax. No Corn. No Soy. " |
n/a | "Caja China box In-ground pit In-house butchery Smoked Spit-roasted" |