Horizon Farms
All Natural Free Range Pork Shoulder (800g)
The product you will receive will be from either El Paso Ranch, Nakano Farm, or Curly Flats Ranch. All belly slices are the same weight and of the same high quality. All pigs were pasture-raised in Hokkaido all year long, and Horizon Farms is proud to be able to offer this product after talking directly with the farms. Please note that it's not possible to choose the farm. Please refer to the bottom of this page for more information about the farms.
This is 800g (1.7lbs) of the pork shoulder, highly marbled and most likely the highest quality of free-range pork you can put your hands on in Japan. Skinless and boneless. This is top-notch quality, incredibly juicy when cooked as a roast in just 45 min. You can use the pork shoulder to make Japanese tonkatsu. Slow cook for pulled pork or smoke for an incredible juicy experience. Check out the video and the cooking instructions further below.
100% real free-range and naturally raised pork from Hokkaido, Japan, probably the only place in Japan that has space for free-roaming animals. And when we say free range we mean the real deal free-range. Spring, summer, autumn and winter - 24 hours, all year free-roaming. The images below are actual photos of the farms.
Free-range pork, in this case, pastured pork tastes different because it is different! The pigs are able to exercise freely and build natural muscles without the aid of growth promoters. They get to wander and forage with the herd and interact and do not suffer the same stress as intensively farmed pigs. Give it a try and taste the difference! Raising pigs free-range on open pastures is an extremely cost-intensive operation that makes free-range pork more expensive compared to conventional pork products.
Contents
| Contents | 1 pack |
| Weight | 800g (1.8lbs.) |
| Serves | Serves 4-5, depending on the recipe |
Shipping & Handling
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 48h In ice-water: approx. 4h |
| Cooking Method | Slow Cooking, Braising, Smoking, Roasting |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 2 days. |
Details
| Also known as | Pork Shoulder, Pork Butt, Pulled Pork, Pork Collar |
| Ingredients | Pork |
| Country of Origin | Hokkaido, Japan |
| Cut from | Pork Shoulder |
| Packaging | Vacuum packed |
✔ Raised free-range all-year-round in the beautiful and clean nature of Hokkaido. They grow up healthy and happy, basking in the sun and running around freely.
✔ No growth hormones, no subtherapeutic use of antibiotics - ever!
✔ Fed a large variety of clean, carefully selected, high-quality feed.
✔ No gestation crates for sows. No teeth clipping or tail docking of piglets.
✔ No factory farming! Humanely raised and treated with respect. The pigs live a much longer and happier life than other general farms.
✔ 100% traceability from farm to fork.
| Region | Hokkaido, Japan |
| Breeding | All year 100% free-range pasture-raised |
| Farm / Ranch | El Paso Ranch (Tokachi, Hokkaido) Nakano Farm (Tokachi, Hokkaido) Curly Flats Ranch (Hidaka, Hokkaido) |
| Feeding | A large variety of grains, protein sources, and vegetables such as wheat, corn, soybeans, potatoes, acorns, grass roots, walnuts, bamboo grass, and yams. |
| Traceability | 100% fully traceable from farm to fork |
| Hormones | Never |
| Subtherapeutic Antibiotics Use | Never |
| Livestock By-Product Use in Feed | Never |
Pork Shoulder Recipe Instructions
Defrost the pork shoulder pack in the fridge for about 48h or in cold water for about 3h. Open the pack and let the pork shoulder breathe and sit at normal room temperature for about 15 min.
Use olive oil and your favorite rub, we use a mix of sea salt, freshly ground pepper, garlic powder, paprika powder, a tiny bit of dill powder and mustard powder. Cover the shoulder from all sides. Next, before we roast the shoulder in the oven we want to crisp the outside. For that, we need a very hot frying pan or skillet. Make sure it's hot - really hot. Also, make sure you turn on your range hood to max power.
Cook the shoulder from all sides, keep turning. The goal is not to cook the inside but only the outside layer.
Place on an oven tray. There is no need to use an oven bag or aluminum foil.
Prepare your oven to 180 degrees Celsius. Depending on your oven 800g of meat requires up to 1h. The best is to set it to 60 minutes and to check at 30 min and 45 min again. We use a meat thermometer. Check out our high-end meat thermometers.
Our roast took 45 minutes. We used our leave-in thermometer with an LED indicator that lets us know once the internal temperature has reached 60 degrees Celsius.
Contrary to popular belief good quality pork can be consumed medium and does not have to be thoroughly cooked. If you know where your meat comes from there is no reason to worry. Cook to 60 degrees Celsius 145 degrees Fahrenheit and leave the roast sitting on a cutting board for 10 min for medium. If you prefer your pork well done, wait until the internal temperature reaches 70 degrees Celsius 160 degrees Fahrenheit before removing the roast from the oven.
Take a look at this juicy pork. Incredibly juicy and crispy on the outside.
Slightly pink (medium) is the way to go when it comes to high quality and highly marbled pork meat. Give it a try. You can always finish cooking pork to the desired doneness in the fry-pan.
Taste the difference and enjoy.