The Meat Co is proud to present our latest one-off, smoked goat ham! Like its porky relative, this cut is taken from the leg of the animal, boned out, wet-cured (brined), and then hot smoked. It has the same texture and fattiness that one would expect from a ham product, but with that distinct goat earthiness. Supplies are limited, so we’re doing 4oz packs. However, if it goes over well, we’ll be able to ramp up production.
Also, the aforementioned sweet coppa is finally ready, for those of you whom the spicy version was too intense.
Finally, be on the lookout for our St Patty’s special, Irish bacon, a more traditional Irish dish than corned beef (although I suspect we’ll have some of that around here, too). Irish bacon, like Canadian bacon, is made from wet-cured pork loin, but unlike Canadian bacon it’s not smoked. Instead, it’s boiled. Either way, it’s delicious, like boiled ham but made with a fantastic cut of the pig. Look for it in the Meat Co on Monday.
Do you carry pork belly? Thanks!
We cure pork belly into bacon, and sell the bacon. For uncured meats, you’ll need to go to a butcher shop like Homegrown Meats in La Jolla.
Cheers,
Jay