Pre-Order Pork

Sourced from Rittenberry Farms in Burna, Kentucky

ONLINE PRE-ORDER FOR PICKUP

Select all the cuts you want, then add them to your cart. Once you submit your order, we will prepare your meats, weigh them, and email you an invoice with a precise total—then you can come meet us at the KLD Farm or the Farmer’s Market to pickup your order.

NASHVILLE ESTABLISHMENTS SERVING KLD MEATS

Porter Road Butcher  | Holland House  | Green Door Gourmet | Old School Farm Cafe  | Henrietta Red | Vital CafeOld Glory Nashville

 

CHEFS: We would love to add you to our list!

WHERE TO BUY / PICKUP

You can purchase my pork at the Nashville Farmers’ Market or directly from my farm in Ashland City, TN – which is just a stone’s throw from downtown Nashville. For online specialty pre-orders, you can pickup directly from the farm, or meet us at the Farmer’s Market.

Nashville Farmers’ Market
Every Saturday, (Winter Hours) 8:30am to 3pm
(Varies seasonally – check our website for latest
hours & location)
900 Rosa Parks Blvd.
Nashville, TN 37208

KLD Farm LLC
1110 Turnipseed Rd.
Ashland City, TN 37015
(615) 952-9454
Available most days, by appointment only.

 

PORK

  • BY WT.
    AVG
    QTY
     
  • Pork Fat

    Some chefs swear by pork fat in lieu of cooking oil: it’s got a high smoke point and deep, delicious flavor. Or, if you like to grind your own burgers or sausages, you can add fat in whatever proportion you like.  ( 1lb )

    $4/lb

    $4

     
  • Ham Hocks

    A soul food favorite. Best stewed, braised, or smoked, a ham hock can turn collard greens or black-eyed peas from a side dish to a main attraction.  ( 1lb )

    $3.50/lb

    $4

     
  • Whole Ribs

    Got a big appetite? Go almost-whole hog: get the spare ribs, St. Louis-style ribs, and baby back ribs all in one.   ( 3lb )

    $4/lb

    $12

     
  • Baby Back Ribs

    The tenderest, meatiest pork ribs come from the back of the hog. Called “baby” because they’re small (they come from adult hogs), baby back ribs are the most popular rib type—and once you get a taste, you’ll know why.   ( 1lb )

    $11/lb

    $11

     
  • Italian Sausage (Hot)

    Fennel and anise give Italian sausage its classic, deep flavor. Slice it into pasta or eat it in a roll with grilled peppers and onions.  ( 1lb )

    $8/lb

    $8

     
  • Italian Sausage (Mild)

    Fennel and anise give Italian sausage its classic, deep flavor. Slice it into pasta or eat it in a roll with grilled peppers and onions.  ( 1lb )

    $8/lb

    $8

     
  • Bratwurst

    The epitome of German street food. Grill or pan-fry your brats, and pair with hot mustard and sauerkraut.   ( 1lb )

    $8/lb

    $8

     
  • Ground Pork

    The milder flavor of pork lets delicious seasonings and condiments shine. Try ginger and pineapple, for instance. On the grill or in the pan, ground pork offer something a little different.   ( 1lb )

    $5/lb

    $5

     
  • Pork Sausage (Hot)

    Sausage frittata on a Sunday morning. Sausage spaghetti sauce. Sausage gravy over a split biscuit. One pound of delectable uncased hot sausage.   ( 1lb )

    $5/lb

    $5

     
  • Pork Sausage (Mild)

    Sausage frittata on a Sunday morning. Sausage spaghetti sauce. Sausage gravy over a split biscuit. One pound of delectable uncased mild sausage.   ( 1lb )

    $5/lb

    $5

     
  • Pork Chops (Boneless)

    Perfect with a side of applesauce or smothered with caramelized onions, chops are sliced from the lean middle of the pork loin. Try a brine for a juicier chop.  ( 12oz )

    $9/lb

    $7

     
  • Pork Chops (Bone-In)

    Perfect with a side of applesauce or smothered with caramelized onions, chops are sliced from the lean middle of the pork loin. Try a brine for a juicier chop.  ( 12oz )

    $9/lb

    $7

     
  • Pork Loin Roast (Boneless)

    The pork loin includes the rib roast, loin chops, and sirloin roast. Cut it into chops or roast it whole with herbs and spices.  ( 2.5lb )

    $8/lb

    $20

     
  • Tenderloin, Whole

    As tender as its name suggests. A lean and mild cut off the back of the loin, pieces of the tenderloin are best cooked fairly fast over high heat.  ( 1lb )

    $13/lb

    $13

     
  • Boston Butt

    Perfect for pulled pork or carnitas. Cooked low and slow, a Boston butt’s marbled fat turns the lean meat tender and succulent. Why “Boston butt”? Revolutionary-era Bostonians would pack pork shoulder in barrels known as “butts.”  ( 2.5lb )

    $7/lb

    $18

     
  • Pork Shoulder Roast

    Sometimes called the “picnic shoulder,” it makes perfect pulled pork sandwiches when roasted low and slow. Or if you’re feeling less traditional, try marinating it in orange and vinegar or braising it in a miso broth.  ( 2.5lb )

    $6/lb

    $15

     
  • Jowl Bacon

    The Italians call it “guanciale,” meaning “pillow,” and it makes up the soft, meaty morsels in spaghetti carbonara. But soul food chefs are a little more direct: jowl bacon does indeed come from pork cheeks, and it’s perfect on its own or as a seasoning for beans.  ( 1lb )

    $7.50/lb

    $8

     
  • Cottage Bacon

    Cottage bacon comes from the pork shoulder. Like ham bacon, it’s leaner and wider than regular bacon, also cured with sugar and salt.   ( 1lb )

    $8/lb

    $8

     
  • Uncured Regular Bacon

    Uncured bacon is preferred by some health-conscious bacon lovers. Perhaps you just prefer a purer flavor. Eat it up fast, though! It won’t last as long as the cured stuff.  ( 1lb )

    $10/lb

    $10

     
  • Regular Bacon

    Pan-fry it, bake it, or wrap it around a meatloaf. What isn’t better with bacon? Beautifully streaked pork belly, cured with sugar and salt, then smoked and sliced sizzlingly thin.  ( 1lb )

    $10/lb

    $10

     
 
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