{"id":474,"date":"2010-10-22T15:18:22","date_gmt":"2010-10-22T22:18:22","guid":{"rendered":"http:\/\/www.greatamericanegg.com\/blog\/?p=474"},"modified":"2010-10-22T15:18:22","modified_gmt":"2010-10-22T22:18:22","slug":"finallysmoked-pork","status":"publish","type":"post","link":"https:\/\/www.greatamericanegg.com\/blog\/finallysmoked-pork\/","title":{"rendered":"Finally…smoked pork!"},"content":{"rendered":"

Like bacon? We finally have it! <\/p>\n

We are now offering a variety of cured and smoked pork for your dining pleasure. The challenge has been finding a USDA smokehouse that uses natural cures- enter Taylor’s Suasage in Cave Junction, Oregon. Welcome to the world of cures:<\/p>\n

  • Belly Bacon – crispy most common bacon<\/li>\n
  • Shoulder\/British Bacon – meaty, less fat, hard to crisp<\/li>\n
  • Jowl Bacon – sweet, chewy, my personal favorite<\/li>\n
  • Maple Cured Ham and Deli Slices – wonderful melt in your mouth ham- they really do a great job with these<\/li>\n
  • Polish Suasage – light and flavorful, boil in shallow water and crisp the casing once the water has evaporated<\/li>\n
  • Old Fashioned Hot Dogs – pure pork meaty dogs, expensive, solid<\/li>\n
  • Cured Ham Steaks – plate size hams, center cut from the hind leg<\/li>\n
  • Smoked Hocks and Shanks – get the beans out!<\/li>\n

    For you folks worried about the availability of fresh bellies- worry not, we hold some back for sale as needed.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Like bacon? We finally have it! We are now offering a variety of cured and smoked pork for your dining pleasure. The challenge has been finding a USDA smokehouse that uses natural cures- enter Taylor’s Suasage in Cave Junction, Oregon. Welcome to the world of cures: Belly Bacon – crispy most common bacon Shoulder\/British Bacon […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[124,122,123,125],"class_list":["post-474","post","type-post","status-publish","format-standard","hentry","category-general","tag-bacon","tag-central-oregon-pastured-pork","tag-ham","tag-jowls"],"_links":{"self":[{"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/posts\/474","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/comments?post=474"}],"version-history":[{"count":3,"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/posts\/474\/revisions"}],"predecessor-version":[{"id":491,"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/posts\/474\/revisions\/491"}],"wp:attachment":[{"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/media?parent=474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/categories?post=474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/tags?post=474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}