Nourished With Nature x Hazella Supper Club
Pork: It’s what’s for dinner! Or at least, it’s what we had in every one of Chef Michael’s five-courses at our fourth Hazella Supper Club.
One of our favorite aspects of our line of work is getting to know local farmers and artisans and having the opportunity to feature their products in our business.
Last Saturday, June 19th, we collaborated with local grass-based farmers, The Bells, of Nourished with Nature, to bring something truly special to eight very special guests from the community. Below are the five courses featuring their amazing products, and you can’t see this in the photos, but each course was bursting with real, natural, and generous flavor.
After the main course, the Bells shared some of their history and farming practices with our guests. They explained that pork is very quick to flavor with whatever it has been eating up to the time of harvest. Therefore, pork that is finished in a lot on a grain/corn diet is not only harder for your body to digest, but also lacking in the intensity and sweetness of flavor that pork that is finished in a pasture, eating raw, natural ingredients will retain.
The Bell’s pork, for example, is finished on local hazelnuts, acorns, and apples, and those are flavors that definitely come out in their products.
This meal featured many parts of the hog, featuring Nourished with Nature sausage, bacon, loin, and even lard.
The Bell family will be offering farm tours on their farm at 34847 Bond Rd, Lebanon next Saturday, June 26th at 10 a.m. In addition to pork, the Bells offer pasture-raised beef, lamb, chickens, turkey, and eggs. You can learn more about their products on their website at www.nourishedwithnature.com
If you are interested in attending one of our upcoming dinners, please email us at info@hazellabakeshop.com with “Supper Club” in the subject line and join our Hazella Supper Club Facebook page.
