The smoked half picnic roast is a deeply flavorful cut that comes from the lower part of the pig’s shoulder, under the pork butt roast. The smoked roast is already cooked, but is great when roasted with a glaze, braised, or cut up and used in stews or chillies. A low heat, moist cooking method creates and wonderful juicy and smoky roast!
Our pigs are raised on pasture all summer, without hormones or antibiotics. We buy in a small herd of piglets each May that is made up of a mix of heritage breeds, including Tamworth and Old Spot. We feed our pigs non-GMO grain, but being raised outside means they also forage for tubers, roots, berries, grubs, and more. From May to November, we rotate the pigs into new paddocks, allowing them to explore and express their natural rooting behaviors, while also fertilizing those areas with manure.