Pastured Pork


Pastured Pork

Acorn Acres Farm pigs are raised in safe wooded areas to enjoy a natural diet, including wild grasses, vines, roots, and acorns. In addition to their wild diets, we include kale, alfalfa, wheat, wheat grass, oats, barley, and corn for additional nutrition. Our animals' diets are free of antibiotics, hormones, and GMOs. We raise them using sustainable farming practices, and have since 1969.

Available Cuts of Pork

We generally carry the following cuts. Contact us for availability.
  • Ground Pork
  • Salt and Pepper Bulk Sausage
  • Italian Bulk Sausage (Hot and Mild)
  • Bratwurst Sausage Links (Hot and Mild)
  • Polish Sausage Links (Hot and Mild)
  • Chops Bone-In 
  • Chops Bone-Out (Butterfly)
  • Country Style Ribs
  • Baby Back Ribs
  • Spare Ribs
  • Tenderloin
  • Loin Roast
  • Pork Steak
  • Bacon (Nitrate Free Cure)
  • Picnic Ham (Nitrate Free Cure)
  • Ham (Nitrate Free Cure)
  • Ham Hocks (Nitrate Free Cure)

Salt & Pepper Pork Sausage

Salt and pepper, the two staples of nearly all meat seasonings, make this the most versatile pork sausage of all. As the foundation of good seasoning, we find nothing has quite the same flavor as meat when the salt and pepper have fully penetrated. Going back to the basics, this sausage is seasoned while still at the butcher, giving it the maximum time possible to fully absorb these wonderful flavors.

Italian Sausage

Out Italian sausage is a delicious, simple blend of Italian herbs, spices, and our ground pork. This bulk sausage is the perfect compliment to any Italian dish, adding both savory, mouthwatering tastes and healthy, humanely raised protein. And of course, it's not limited to just Italian dishes. This sausage can be formed into easy-to-make breakfast patties, easy meatballs, and even hamburgers!

Polish Sausage

Our polish sausage, or KieĊ‚basa, is a secret recipe of our small family butcher, passed down for generations. While we can't disclose the closely-guarded spice blend, we are proud to say it is made with our pasture-raised pork and no fillers. Available in both mild and hot, this delicious link sausage is for everyone, Polish or not! For an extra authentic kick, try it with traditional, stone ground mustard.

Pork Curing Process

We have been able to find a processor to cure our pork without the use of nitrates or nitrites. The formula used is approved by Indiana State Certification and has been developed by Stahly's (our butcher). In addition to the curing process, all of our smoked, cooked products come to you frozen for additional preservation.

Because of the lack of nitrates and nitrites in the curing process, our smoked pork is a natural light tan/gray color. This is safe and normal for pork without these additives. You may be used to seeing pink cured pork, but that pink coloring is a result of nitrites.

By working with Stahly's to have nitrate and nitrite-free cured pork, we are doing our best to bring you the cleanest meat you can get.

Note, that all cured meat should be cooked to the internal temperature of 160°.

If you have any questions about the color of our cured meats, please do not hesitate to ask.

You can find more information on the National Center for Home Food Preservation website:
http://nchfp.uga.edu/how/cure_smoke/curing_pork.pdf

All meat products sold are at minimum Indiana Certified.

Farm Store Location & Hours

Visit our farm shop next to Tiger Lily
1505 S. Calumet Rd - Chesterton, IN

Thursday: 10 am - 5 pm
Friday: 10 am - 5 pm
Saturday:10 am - 4 pm
Sunday: 11 am - 4 pm
(or by appt)
Check out our Facebook page for updates.

Formerly known as Welcome to My Garden/Plomaritis Enterprises
For orders call (219) 214-1309 or send an e-mail to order@acornacresfarm.com