Bledsoe Meats

Beautiful Bledsoe roasting away by Chef Jason Azevedo of Testa Duro Salumi here at Old Sugar Mill in Clarksburg for Go Hog Wild!

11-year-old Alec left everyone in the crowd with goosebumps.

What’s the difference between a Hampshire and a Yorkshire? Learn here.

Just delivered another pig to Mulvaney's B&L check out their site for upcoming events.

Beautiful Bledsoe roasting away by Chef Jason Azevedo of Testa Duro Salumi here at Old Sugar Mill in Clarksburg for Go Hog Wild!

French bacon , no nitrates, no refrigeration, no problem. French Butcher shop

Don't forget to see John today to get Bledsoe pork at the best price of the year!

Looking for some new ideas for that Bledsoe bacon you picked up from us at the farmers market this weekend? One of our favorite to enjoy bacon is Spaghetti alla Carbonara. Ingredients 1 pound dry spaghetti ... 2 tablespoons extra-virgin olive oil 4 ounces bacon sliced into small strips 4 garlic cloves, finely chopped 2 large eggs 1 cup freshly grated Parmigiano-Reggiano, plus more for serving Freshly ground black pepper 1 handful fresh flat-leaf parsley and/or basil, chopped Directions Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Specials at the Farmers Market this weekend: ***Pork Steaks at $4.00 a pound ***Bacon Ends at $15.00 for 5 pounds... Saturday: Davis Farmers Market-Central Park 4th & C 8:00 am to 1:00 pm Sunday: Sacramento Midtown Farmers Market-8th & W 8:00 am to 12:00 noon We're looking forward to seeing you this weekend!

Thinking about what to pick up from us this weekend at the market? Give our pork shoulders a try. We at Bledsoe like to serve this preparation over creamy polenta, accompanied with crispy kale. Braised Bledsoe Pork Shoulder with caramelized onions and garlic 1 (2 -3 pound) fresh pork shoulder ... 2 garlic cloves, cut into slivers 2 tablespoons olive oil 10-15 whole cloves of garlic 1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices 1- 1 cup unfiltered apple cider Preheat oven to 325F. Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper. Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate. Add onions and whole garlic to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more. Stir in cider and return pork to pot. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours. The onions and garlic wil have broken down in flavorful sauce. Salt and pepper to taste. Serve over creamy polenta and enjoy!

The market is in full swing! Come on down!

We're looking forward to seeing you this weekend! Saturday: Davis Farmers Market-Central Park 4th & C 8:00 am to 1:00 pm Sunday: Sacramento Midtown Farmers Market-8th & W 8:00 am to 12:00 noon

House made ramen with flowering mustard and Bledsoe pork belly served at The Tasty Books event showcasing the Japanese Farm Food cookbook by Nancy Hachisu prepared by Patrick Mulvaney. A wonderful night of great food and great people.