First off, welcome and thank you to Heather for becoming a follower of my site!
One fine Saturday we set out for an ammo and meat procurement expedition. Straight north over the Georgia line; not an epic journey but it sure was fun. This time we didn’t take the bike. Not because of the rain, although the amount of rainfall lately cancels all two wheeled excursions, but because we hoped to make several large purchases.
After our shopping in Cairo we headed toward Climax to load up on fresh local produce and meats. Climax is very small, boasting a population of just under 300 (according to the 2000 census). They have a huge festival in November called Swine Time with homemade goods, bread, jams, crafts and yes…..even a best dressed pig contest. I have lived in the area now for over 30 years and have never been to the festival. Too many people for me!
The draw to Climax is Jones’ Country Meats. The meats they sell are fresh and from local cattle, hogs and rabbits. Rather than buy from the grocery store it’s always a preferable option to get meat which was, most likely, roaming about in a field roughly a week prior. What a difference in quality, freshness, texture and above all, what a difference in taste.
We bought two rib eye steaks, cut to order at an inch and half thick.
The pork butt was actually too big for a family of two but we cooked it and froze half immediately. Now, have you ever tossed a pork butt in a slow cooker and came home later to a great stink? Pork has always smelled awful until after you drain the water out of the slow cooker then added BBQ sauce or whatever you fancy. Not this pork. We came home after our roast had spent 8 hours brewing in a slow cooker and were pleasantly surprised by the aroma.
It smelled great! It smelled of roasting meat and my stomach immediately took to rumbling. The difference was using a fresh cut of meat rather than a roast from the grocery store which had been pumped with preservatives. When you think about it, a hog makes the trip from butchering, to a meat packing plant, to a grocery store and then still needs to have some shelf life before the consumer makes the purchase. It would rot without a preserving agent injected into the meat.
The down side to experiencing the freshly cut steaks and pork is…I don’t want to buy my meat anywhere else and Jones’ is just over 35 miles from home. Totally worth the trip…just take a cooler.
In addition to the meats let me mention they have coolers and freezers with field peas, okra, corn, biscuits, syrups, jams, condiments such as Chow Chow, honey, grits and so much more.
For a very good review of Jones Country Meats and a detailed, informative read on buying a half a hog, check out this site Comp The Check. I know most of my readers aren't in this area but if you do have opportunity to seek out a place like this for fresh meats, produce and jams...I highly recommend it. You can certainly taste the difference in quality.
Up next are book reviews, Italian foods and an announcement.
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