Wedge Oak Farm has Link Forty One Sausage and Bacon

We are pleased to be working with Link Forty One of Chattanooga, Tennessee (aka the Scenic City) to make sausages and bacon with our Wilson County pork. 

They make it, as their logo states clearly:     “For the Love of Pig”

We have made the trip south several times to establish a relationship with Milton and Tom (artisan sausage/ bacon makers). Their finished products are good looking, good tasting and contain high quality ingredients. Many of these are fresh depending on availability and practicality. Their sausages are allergen free, except a bit of soy that is an ingredient of the Potsticker sausage links.

Give this sausage a try! We have been tossing them into the oven, cooking in a skillet and cooking on the grill. They are just right for many occasions and easy and fast to cook. Some are spicy and others savory. The bacon is DELISH!

It is the best of the pork world... crazy mad sausage/ bacon making skills, fresh and delicious spices and herbs, and of course divine locally grown, pasture raised, antibiotic-free, humanely raised Mangalitsa and Poland China pork from Wedge Oak Farm!

In stock at Wedge Oak Farm:  4 links per 1 Lb. pack

Brats

Mole (Chipotle peppers and a hint of cocoa)

Hot Honey (Sausage with Pepper Infused Honey)

Potsticker (do you like Asian Dumplings? We do!)

Kielbasa (savory and smoked)

Kolasz (Hungarian hog into Hungarian smoked sausage)

Finn (Italian sausage with fennel)

Baconage (decadence in link form = bacon and sausage blended into a link)

Breakfast Links

Don’t forget the BACON!

Need I remind you, "don’t forget the bacon"!

Mangalitsa (MAHN-ga-leet-za) or "Hog with a lot of lard"

In the Summer of 2011, Wedge Oak Farm traveled to Iowa to buy several Mangalitsas. We returned to Tennessee with wooly pigs that would flourish in Tennessee to make the most deep and intensely flavored pork found in the United States. This hardy, robust and slow growing pig was close to extinction in it's homeland of Hungary. Today, through conservation efforts, the breed has been revived and is also residing in the US and UK.

Two Pregnant Sows: Prussia (nose up) and Ingrid (nose down)

The prized meat of the Mangalitsa is known to have large amounts of fat throughout the muscle and also surrounding the deep and rich red colored meat. With this slow type of development and growth, it takes almost two times as long for the Mangalitsa to reach the same processing size as any of the other heritage or conventional hogs raised in the US.  The slow growth and fat content makes for some of the highest regarded pork in the world... two times the flavor!

At Wedge Oak Farm, we are pleased to start making this pork available locally. See our on line markets (Stones River Market, Fresh Harvest Market, LLC), check with your favorite Nashville restaurants and food trucks, or make an appointment to come by the farm 615-547-3434.

 Currently we have loin chops, shoulder steaks, roasts, boneless hams, belly, tenderloins, leaf lard, jowl, heads, fatback and unseasoned ground pork available for you. Email us for more information wedgeoak@gmail.com or call Karen at 615-766-3773.


To read what some of the critics say about this pork, check out these links:

The Next 'It' Pig—New York Times

Mangalitsa Pork—Iron Chef America Ingredients—Food Network

 Wedge Oak Farm Mangalitsas, May 2012

      

Muddy Water, Fall Eggs and a Unknown Guest

My grandfather, we called him Pa, used to tell us "you've been drinking muddy water" as you stood between him and the Saturday afternoon classic, The Lawrence Welk Show. It meant he could not see through you and was a less obvious way to ask you to move out of the way. This Mangalitsa piglet is making muddy water for her friends. Thirsty?

So there is a Fox Squirrel in the tree about dead center of the page. I tried to insert an arrow but gave up as I think I might be merely wasting time. Maybe you can spot it? They are larger than the Grey Squirrel we are accustomed to at Wedge Oak Farm. At first we thought it to be the elusive Southern Weasel, that has feasted on WOF poultry over the last season. Not so though. They are nocturnal and way too crafty to allow us to catch sight of them.

Afternoon's fall egg basket