Roaming Alberta Meats

Your Trusted Connection To Alberta's Finest Meat Producers

Pork

Pork

Our Farmer

Irvings Farm Fresh
Irvings Farm Fresh brings their UK farming heritage to Round Hill, AB by raising a small herd of free-range Berkshire pigs, just as nature intended.

The animals are allowed to roam freely in their environment, and are kept outside year round, with access to indoor shelters for shade in the summer, and warmth in the winter.

The animals are never raised with the use of antibiotics - however a sick animal will be treated as necessary. Hormones are never used to promote growth, and the pigs diet consists of forages, locally grown grain (produced without the use of chemicals), and a premix of canola / soya, and a vitamin / mineral supplement.

Our pigs are never fed any animal by-products. Preserved forages (hay / straw) are provided during the winter months. They never carry out any procedures such as tail docking and teeth clipping. This is simply not necessary in a natural, stimulating, stress free environment.

The Exceptional Quality of Our Pork

All of our pigs are well handled, friendly and enjoy human contact. They are allowed to exhibit normal pig behaviour e.g. rooting in the dirt. When they are used to being handled they do not stress easily. This is especially important right before slaughter as excessive stress can seriously affect meat quality.

All traditional farmhouse bacon products are hand rubbed with curing salts and left to mature for several days. The bacon has a full flavour, and is mouth-wateringly delicious. It is lean and meaty, and because no water goes into it when making it, none will come oozing out when you cook it! It has a long shelf life and is ideal to freeze. All bacon is made without adding any sugar.

Our typical line-up at Symons Valley Ranch includes drycured smoked sliced side bacon, drycured sliced back bacon (unsmoked), drycured back bacon chops, drycured jalepeno sliced back bacon, ground pork, boneless loin, side ribs, back ribs, boneless shoulder roast, boiling ham, smoked cooked sliced ham, smoked cooked ham nuggets as well as a selection of delectable sausages.

Have something else specific you are after? Let us know and we will bring it in for you to pick up.

Recipe: Porchetta At Home

Porchetta
Sara Jenkins’ signature recipe from Porchetta in New York’s East Village.

Ingredients
  • 1 (3 3/4 to 4 pound) boneless pork shoulder (skin on, not tied)
  • 20 fresh sage leaves
  • 3 leafy sprigs fresh thyme, leaves removed
  • 3 leafy sprigs rosemary, stemmed
  • 2 garlic cloves, peeled and roughly chopped (I used more–like 3 to 4)
  • 2 tablespoons fennel pollen
  • 1 1/2 teaspoons medium coarse sea salt (I used more than this too; more like a tablespoon or two)
  • 1 1/2 teaspoons freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup dry red or white wine
Instructions
  • Heat oven to 250 degrees F.
  • Use a sharp knife to score the pork skin in a cross-hatch diamond pattern (I had my butcher do this, so I didn’t have to. Thanks Lindy & Grundy!)
  • Finely chop the sage, thyme, rosemary and garlic and stir it together with the fennel pollen, salt, and pepper.
  • With a paring knife, making 10 incisions (about 1/2-inch deep) all over the pork and stuff those slits with 1/3rd of the herb mixture. Tie the pork (I had my butcher do this too), brush oil all over the skin and rub the pork with the remaining herb mixture.
  • Set the pork in a roasting pan, fat side up, and roast for two hours. Pour the wine over the pork and baste with the wine and pork juices. Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender 2 1/2 to 3 hours more (the internal temperature should be between 170 and 180). Remove from the oven, turn the oven temp up to 500 degrees and return the pan to the oven just for a minute or two until the skin is extra crisp. Remove again and let the meat rest for 15 minutes before slicing and serving.
  • Preparation time: 20 minute(s)
Cooking time: 5 hour(s)
Number of servings (yield): 6

Source: The Amateur Gourmet

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About Roaming Alberta Meats

Roaming Alberta Meats
Roaming Alberta Meats is based in Calgary. The company was started by Meaghan Riopel, entrepreneur and MBA/CMA graduate.

Meaghan had a personal desire to connect with farmers and understand exactly where the meat on her table was coming from. She works closely with her parents, Joan & David Hines…

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