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440.248.5222
28560 Miles Road, Solon, Ohio 44139

Cuts of Pork:

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Pork

Miles Farmers Market only uses Ohio raised pork from the best pork distributors in the state.  Our young, small, tender, well marbled pork will delight your tastes from roasts, chops and  ribs time and time again.  We use the same Ohio raised pork for our famous ribs in our Bistro.

Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 B.C.

Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Hams, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.

Fresh pork may contain Trichinosis. USDA recommends cooking ground pork to an internal temperature of 160°F, followed by a 3 minute rest, and cooking whole cuts to a minimum internal temperature of 145°F, also followed by a 3 minute rest.

History:

The pig dates back 40 million years to fossils which indicate that wild pig-like animals roamed forests and swamps in Europe and Asia. By 4900 B.C. pigs were domesticated in China, and were being raised in Europe by 1500 B.C.

On the insistence of Queen Isabella, Christopher Columbus took eight pigs on his voyage to Cuba in 1493. But it is Hernando de Soto who could be dubbed “the father of the American pork industry.” He landed with America’s first 13 pigs at Tampa Bay, Florida in 1539. By the time of de Soto’s death three years later, his pig herd had grown to 700 heads, not including the ones his troops had consumed, those that ran away and became wild pigs (and the ancestors of today’s feral pigs or razorbacks), and those given to the Native Americans to keep the peace. The pork industry in America had begun.

Pig production spread throughout the new colonies. Hernando Cortez introduced hogs to New Mexico in 1600, and Sir Walter Raleigh brought sows to Jamestown Colony in 1607. Semi-wild pigs conducted such rampages in New York colonists’ grain fields that every owned pig 14-inches high had to have a ring in its nose. On Manhattan Island, a long solid wall was constructed on the northern edge of the colony to control roaming herds of pigs. This area is now known as Wall Street.

The pig population of Pennsylvania colony numbered in the thousands by 1660. As seventeenth century closed, the typical farmer owned four or five pigs, supplying salt pork and bacon for his table with surpluses sold as barreled pork. Finishing pigs on Native Americans corn became popular after becoming a common practice in Pennsylvania.

After the Revolutionary war, pioneers began heading west and they took their indispensable pigs with them. A wooden crate filled with young pigs was often hung from the axles of prairie schooners. As western herds grew, the need for pork processing facilities became apparent. Packing plants began to spring up in major cities. Pigs were first commercially slaughtered in Cincinnati, which became known as Porkopolis. More pork was packed there than any other place in the mid-west.