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.
I don't cook pork often and it's the smell, now I know why. I do have a friend who keeps pigs and she sells the extras. Bought fresh made sausages from her and they were wonderful and no allergy laden fillers. She gave me a package of ground pork that I have yet to try. Will try it next week. Thanks for the nudge.
ReplyDeleteWe have some truly local family farmers that make our FM every Saturday (and Winter Market during the cold months). We can buy beef, pork, lamb, and chicken from them (raised on their own farm, hormone free and grass fed.) They have eggs and plants and honey, too. Its a one stop shop for us. (No ammo though.) :)
ReplyDeleteHeather, thanks for the comment - I would love to know how you like that ground pork from your friend. Lucky to have a friend like that!
ReplyDeleteDebra, that's great. Some of the farmers markets around here have some farm grown organic food stuffs but there are some that I swear are from grocery stores. Too perfect tomatoes, unripe fruits, etc. Wish I could get lamb from this meat market we go to. I will spot you some ammo :-0
Hee, hee - love that town's name! Cheers
ReplyDeleteWow! Sounds brilliant and that steak made me dribble!
ReplyDeleteChow chow?
Mrs L x
I'de go one hundred miles to get fresh meat, Tina. If I don't find a solution soon, I may just become a vegetarian. I can not stand the stuff they are passing off as meat at the grocery store. I was talking to the "butcher" the other day. (not really a butcher in my eyes:) and he said pretty soon there will no longer be any meat handling in the stores. It will all come prepackaged and ready for the "display" case.
ReplyDeleteI'm seriously looking into buying some local pork this year even if it fills up the entire freezer. (Marion and I can only eat so much but it would be worth it!)
Thanks for the nudge and yes for sharing too, although, a free smell would have really sent me overboard, lol...
P.S. That Comp the Check link goes to your site with no page attached.
ReplyDeleteThank you, Carole!!
ReplyDeleteMrs. L, you toss green tomatoes, green pepper, red pepper and onions in a pickling juice. First put the tomatoes in the food processor. Then rough pulse the peppers and onions. You can also add jalepeno. Makes a great relish.
Louise, that is so very disappointing to hear about meat departments in grocery stores. The one we shop at is the same way. Used to be you could see them cutting steaks, chickens and would grind or cut to order. Thanks for letting me know about that link, I will check it out.
Oh wow, that sounds delicious I love a pickle!
ReplyDelete