Sugar Creek Piedmontese

Pork jowl&nbsp;is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a&nbsp;cured&nbsp;and&nbsp;smoked&nbsp;meat in America it is called&nbsp;jowl bacon&nbsp;or, especially in the&nbsp;Southern United States,&nbsp;hog jowl&nbsp;or "joe meat". In the US, hog jowl is a staple of&nbsp;soul food,&nbsp;and there is a longer culinary tradition outside the United States: the cured non-smoked Italian variant is called&nbsp;guanciale.

Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a cured and smoked meat in America it is called jowl bacon or, especially in the Southern United States, hog jowl or "joe meat". In the US, hog jowl is a staple of soul food, and there is a longer culinary tradition outside the United States: the cured non-smoked Italian variant is called guanciale.

Jowel

size may vary 1.0 lb - 1.25 lbs per pkg

Baby back ribs&nbsp;are a tender and lean cut of&nbsp;pork&nbsp;from the upper ribs of the&nbsp;pig.&nbsp;They can be baked, grilled, or smoked slowly, and taste great with sauce or a rub. They are named baby back because they are shorter than spare&nbsp;ribs. Baby Back Ribs&nbsp;Fast Facts&nbsp;Baby back ribs&nbsp;are a cut of&nbsp;pork&nbsp;that comes from the&nbsp;upper ribcage&nbsp;area of a domestic&nbsp;pig.

Baby back ribs are a tender and lean cut of pork from the upper ribs of the pig. They can be baked, grilled, or smoked slowly, and taste great with sauce or a rub. They are named baby back because they are shorter than spare ribs. Baby Back Ribs Fast Facts Baby back ribs are a cut of pork that comes from the upper ribcage area of a domestic pig.

Pork Baby back Ribs

<h2>What Is Leaf Lard?</h2>Leaf Lard specifically comes from the soft, visceral fat from around the pig's kidney and loin. As such, it has a very delicate, super spreadable consistency at room temperature. This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard.<h2> </h2><h2>How to Use Leaf Lard</h2>Like all types of lard, leaf lard has a high smoking point, making it excellent for frying, pan-searing, and even grilling. While leaf lard doesn't have the pronounced porky flavor of fatback or the stringiness of caul fat, it does have a gentle back note of subtle meatiness that hydrogenated lard lacks. So, leaf lard is an excellent choice when you want that high smoking point, but you don't want the final product to taste like pork, such as when you're making donuts or French fries.Due to its naturally high moisture content and mild, delicate flavor, leaf lard is particularly prized by bakers for use in producing flavorful, flaky pie crusts and pastries.True lard-ophite's may even choose to spread whipped leaf lard on bread. Add a sprinkle of sea salt, and you'll see why it is customary practice in some regions of the world. But leaf lard is not suitable for everything. Its softer consistency, for example, makes it a poor choice to use for larding <h2>Leaf Lard vs. Conventional Lard</h2>Leaf lard is made only from certain soft fatty areas of the pig, which gives it its characteristically delicate texture and clean, non-porky flavor. The conventional lard sold in blocks in most stores, by contrast, is rendered from fat from all over the pig and typically treated in a variety of ways, including hydrogenation and bleaching, with the addition of emulsifiers and antioxidants to deodorize the lard, prolong its shelf life, and keep it solid at room temperature.

What Is Leaf Lard?Leaf Lard specifically comes from the soft, visceral fat from around the pig's kidney and loin.  As such, it has a very delicate, super spreadable consistency at room temperature.  This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard.How to Use Leaf LardLike all types of lard, leaf lard has a high smoking point, making it excellent for frying, pan-searing, and even grilling. While leaf lard doesn't have the pronounced porky flavor of fatback or the stringiness of caul fat, it does have a gentle back note of subtle meatiness that hydrogenated lard lacks. So, leaf lard is an excellent choice when you want that high smoking point, but you don't want the final product to taste like pork, such as when you're making donuts or French fries.Due to its naturally high moisture content and mild, delicate flavor, leaf lard is particularly prized by bakers for use in producing flavorful, flaky pie crusts and pastries.True lard-ophite's may even choose to spread whipped leaf lard on bread. Add a sprinkle of sea salt, and you'll see why it is customary practice in some regions of the world. But leaf lard is not suitable for everything. Its softer consistency, for example, makes it a poor choice to use for lardingLeaf Lard vs. Conventional LardLeaf lard is made only from certain soft fatty areas of the pig, which gives it its characteristically delicate texture and clean, non-porky flavor. The conventional lard sold in blocks in most stores, by contrast, is rendered from fat from all over the pig and typically treated in a variety of ways, including hydrogenation and bleaching, with the addition of emulsifiers and antioxidants to deodorize the lard, prolong its shelf life, and keep it solid at room temperature.

Pork Leaf Lard

pint 

Quart

Bacon is salt-cured meat cut from a pig's belly. The most usual form of bacon in the United States is side pork, which is cut from the side of the pig. It's very fatty and has long layers of fat running parallel to the rind. It is served on its own, incorporated into meals (such as eggs and bacon), or used as an ingredient in dishes like sandwiches, soups, salads, and even sweets like maple bacon ice cream.<h2> </h2>

Bacon is salt-cured meat cut from a pig's belly. The most usual form of bacon in the United States is side pork, which is cut from the side of the pig. It's very fatty and has long layers of fat running parallel to the rind. It is served on its own, incorporated into meals (such as eggs and bacon), or used as an ingredient in dishes like sandwiches, soups, salads, and even sweets like maple bacon ice cream.

Bacon -cured

Pork belly is a fatty, boneless cut of meat that comes from the belly of the pig. When kept whole, the cut looks like a brick of meat with a thick layer of flat running along the top and smaller layers of fat marbled throughout. The function it's possibly most famous for? Bacon! When pork belly is stripped of its fatty outer layer then smoked, cured, and sliced thinly it becomes what we know as everyone's favorite sizzling breakfast food. It's traditionally used in Asian, Hispanic and Northern European cuisines where it plays both a starring role (like in a pork belly&nbsp;<a href="https://www.delish.com/food-news/a22078709/domee-shi-bao-interview/" rel="noopener noreferrer" target="_blank">bao</a>) and a salty add-on to other dishes (like&nbsp;<a href="https://www.delish.com/cooking/recipe-ideas/recipes/a23205/broiled-green-figs-pancetta-recipe-mslo0814/" rel="noopener noreferrer" target="_blank">pancetta</a>).<h2>What does pork belly taste like?</h2>It's salty, it's meaty, and it's hearty. When kept whole, pork belly has an incredibly rich flavor thanks to the thick layer of fat that runs along the top. When cured and smoked, it's packed with the irresistible umami flavor that makes bacon so tempting.

Pork belly is a fatty, boneless cut of meat that comes from the belly of the pig. When kept whole, the cut looks like a brick of meat with a thick layer of flat running along the top and smaller layers of fat marbled throughout. The function it's possibly most famous for? Bacon! When pork belly is stripped of its fatty outer layer then smoked, cured, and sliced thinly it becomes what we know as everyone's favorite sizzling breakfast food. It's traditionally used in Asian, Hispanic and Northern European cuisines where it plays both a starring role (like in a pork belly bao) and a salty add-on to other dishes (like pancetta).What does pork belly taste like?It's salty, it's meaty, and it's hearty. When kept whole, pork belly has an incredibly rich flavor thanks to the thick layer of fat that runs along the top. When cured and smoked, it's packed with the irresistible umami flavor that makes bacon so tempting.

Pork Belly -Fresh

size may vary 5.0 lb - 8.25 lbs per pkg

Spare ribs,&nbsp;also called&nbsp;"spareribs"&nbsp;or "side ribs", are taken from the belly side of the rib cage, below the section of back&nbsp;ribs&nbsp;and above the sternum (breastbone).&nbsp;Spareribs&nbsp;are flatter and contain more bone than meat, but more fat that can make the ribs more tender than back ribs.

Spare ribs, also called "spareribs" or "side ribs", are taken from the belly side of the rib cage, below the section of back ribs and above the sternum (breastbone). Spareribs are flatter and contain more bone than meat, but more fat that can make the ribs more tender than back ribs.

Pork Spare Ribs

size may vary 2.0 lb - 2.25 lbs per pkg

Ham is a cured meat. It’s made from the hind legs of pigs. Ham is often cured with sodium nitrate. Nitrate is a salt that is made up of nitrogen and oxygen. Cut into steaks 1/2 inch thick.

Ham is a cured meat. It’s made from the hind legs of pigs. Ham is often cured with sodium nitrate. Nitrate is a salt that is made up of nitrogen and oxygen. Cut into steaks 1/2 inch thick.

Ham Steak

size may vary 1.0 lb - 1.75 lbs per pkg

<h3>WHAT IS A BRATWURST?</h3>A bratwurst is a type of German sausage that is generally made with pork, beef, or veal. It's most commonly made with pork. I don't speak German, but according to the always correct&nbsp;<a href="https://en.wikipedia.org/wiki/Bratwurst#:~:text=Bratwurst%20(German%3A%20%5B%CB%88b%CA%81a%CB%90tv%CA%8A%C9%90%CC%AFst%5D,to%20pan%20fry%20or%20roast." rel="noopener noreferrer" target="_blank" style="color: var(--color--text);">Wikipedia</a>,&nbsp;brat&nbsp;means finely chopped meat, and&nbsp;wurst&nbsp;means sausage. As you can defer, bratwurst is ground meat mixed with herbs and spices and packed into a casing to make a sausage link. Jalapeno/Cheddar Bratwurst Ingredients: Pork, Jalapeno, Cheddar Cheese (cultured milk, salt, enzymes, salt, spices, dextrose, autolyzed yeast, Natural hog Casings. This product contains Milk

WHAT IS A BRATWURST?A bratwurst is a type of German sausage that is generally made with pork, beef, or veal. It's most commonly made with pork. I don't speak German, but according to the always correct Wikipedia, brat means finely chopped meat, and wurst means sausage. As you can defer, bratwurst is ground meat mixed with herbs and spices and packed into a casing to make a sausage link.Jalapeno/Cheddar Bratwurst Ingredients:  Pork, Jalapeno, Cheddar Cheese (cultured milk, salt, enzymes, salt, spices, dextrose, autolyzed yeast, Natural hog Casings.  This product contains Milk

Pork Bratwurst - Jalapeno/ Cheddar Flavor

<h3>WHAT IS A BRATWURST?</h3>A bratwurst is a type of German sausage that is generally made with pork, beef, or veal. It's most commonly made with pork. I don't speak German, but according to the always correct&nbsp;<a href="https://en.wikipedia.org/wiki/Bratwurst#:~:text=Bratwurst%20(German%3A%20%5B%CB%88b%CA%81a%CB%90tv%CA%8A%C9%90%CC%AFst%5D,to%20pan%20fry%20or%20roast." rel="noopener noreferrer" target="_blank">Wikipedia</a>,&nbsp;brat&nbsp;means finely chopped meat, and&nbsp;wurst&nbsp;means sausage. As you can defer, bratwurst is ground meat mixed with herbs and spices and packed into a casing to make a sausage link. Sun Dried Tomato, Basial &amp; mozzarella Bratwurst Ingredients: Pork, salt, , Natural hog Casings.

WHAT IS A BRATWURST?A bratwurst is a type of German sausage that is generally made with pork, beef, or veal. It's most commonly made with pork. I don't speak German, but according to the always correct Wikipedia, brat means finely chopped meat, and wurst means sausage. As you can defer, bratwurst is ground meat mixed with herbs and spices and packed into a casing to make a sausage link.Sun Dried Tomato, Basial & mozzarella Bratwurst Ingredients: Pork, salt, , Natural hog Casings.

Pork Bratwurst - Sun Dried Tomato, Basial & mozzarella

Pork heart, as you might presume, is simply the prepared heart of a pig. It’s completely edible and becomes truly tasty when cooked well.&nbsp;Pork heart stands out from most other&nbsp;organ meat. It’s unique in the sense that it’s classified as both an organ meat&nbsp;and&nbsp;a muscle meat (yes, the heart is a muscle).&nbsp; Pig Heart Macronutrients-1 pig heart Total calories&nbsp;266 Total fat 9.9; grams; Saturated fat 2.6&nbsp;grams; Trans-fat 0.0 grams; Cholesterol 296.1 milligrams; Sodium 126.6 milligrams; Carbohydrates 3 grams; Net Carbs 3 grams; Sugar 0 grams; Protein 39 grams

Pork heart, as you might presume, is simply the prepared heart of a pig. It’s completely edible and becomes truly tasty when cooked well. Pork heart stands out from most other organ meat. It’s unique in the sense that it’s classified as both an organ meat and a muscle meat (yes, the heart is a muscle). Pig Heart Macronutrients-1 pig heart Total calories 266 Total fat 9.9; grams; Saturated fat 2.6 grams; Trans-fat 0.0 grams; Cholesterol 296.1 milligrams; Sodium 126.6 milligrams; Carbohydrates 3 grams; Net Carbs 3 grams; Sugar 0 grams; Protein 39 grams

Pork Heart

size may vary .75 lb - 1.25 lbs per pkg

Pork loin roast is a lean and tender cut of meat that’s beautiful fresh off the grill, smoker or oven. It is a lean cut of meat, and as such, it has a rosy color. Instead, it has a thin layer of fat over it. This layer is referred to as a fat-cap, and it influences the taste of the cut. As the name suggests, it covers the meat, just like a cap would, sealing in moisture and tenderness.

Pork loin roast is a lean and tender cut of meat that’s beautiful fresh off the grill, smoker or oven. It is a lean cut of meat, and as such, it has a rosy color. Instead, it has a thin layer of fat over it. This layer is referred to as a fat-cap, and it influences the taste of the cut. As the name suggests, it covers the meat, just like a cap would, sealing in moisture and tenderness.

Pork Loin Roast - boneless

size may vary 3. lb - 4.75 lbs per pkg

Pork loin Boneless Chops is a lean and tender cut of meat that’s beautiful fresh off the grill, smoker or oven. It is a lean cut of meat, and as such, it has a rosy color. Instead, it has a thin layer of fat over it. This layer is referred to as a fat-cap, and it influences the taste of the cut. As the name suggests, it covers the meat, just like a cap would, sealing in moisture and tenderness.

Pork loin Boneless Chops is a lean and tender cut of meat that’s beautiful fresh off the grill, smoker or oven. It is a lean cut of meat, and as such, it has a rosy color. Instead, it has a thin layer of fat over it. This layer is referred to as a fat-cap, and it influences the taste of the cut. As the name suggests, it covers the meat, just like a cap would, sealing in moisture and tenderness.

Pork Loin Chops - boneless

size may vary 1.8 lb - 2.25 lbs per pkg

A pork cutlet is a thin, boneless cut of meat derived from the loin. Its defining feature lies in its delicate thickness, typically achieved through a tenderizing process involving a meat mallet. This meticulous preparation renders the cutlet receptive to a myriad of cooking techniques, ensuring an evenly cooked and flavorful experience.

A pork cutlet is a thin, boneless cut of meat derived from the loin. Its defining feature lies in its delicate thickness, typically achieved through a tenderizing process involving a meat mallet. This meticulous preparation renders the cutlet receptive to a myriad of cooking techniques, ensuring an evenly cooked and flavorful experience.

Pork Cutlets

<h3>WHAT IS A BRATWURST?</h3>A bratwurst is a type of German sausage that is generally made with pork, beef, or veal. It's most commonly made with pork. I don't speak German, but according to the always correct <a href="https://en.wikipedia.org/wiki/Bratwurst#:~:text=Bratwurst%20(German%3A%20%5B%CB%88b%CA%81a%CB%90tv%CA%8A%C9%90%CC%AFst%5D,to%20pan%20fry%20or%20roast." target="_blank">Wikipedia</a>, brat means finely chopped meat, and wurst means sausage. As you can defer, bratwurst is ground meat mixed with herbs and spices and packed into a casing to make a sausage link. Bacon &amp; Cheddar Cheese Bratwurst Ingredients: Pork, salt, , Natural hog Casings.

WHAT IS A BRATWURST?A bratwurst is a type of German sausage that is generally made with pork, beef, or veal. It's most commonly made with pork. I don't speak German, but according to the always correct Wikipedia, brat means finely chopped meat, and wurst means sausage. As you can defer, bratwurst is ground meat mixed with herbs and spices and packed into a casing to make a sausage link.Bacon & Cheddar Cheese Bratwurst Ingredients: Pork, salt, , Natural hog Casings.

Pork Bratwurst - Bacon & Chedder Cheese

<h2>What Is Lard Made Of?</h2>Lard is made from 100 percent animal fat (usually pork) that has been separated from the meat. Most lard is made through a process called rendering, whereby the fatty parts of the pig (such as the belly, butt, and shoulder) are cooked slowly until the fat is melted. This fat is then separated from the meat. Once chilled, lard will solidify into a smooth, opaque substance that may or may not have a lingering pork taste, depending on how it's processed.<h2>Lard vs. Butter vs. Shortening</h2>So how does lard stack up against other cooking fats? Up until the early 20th century, lard reigned supreme. But once&nbsp;vegetable shortening&nbsp;was invented, it quickly dethroned lard as the cooking fat of choice.Vegetable shortening is made from, you guessed it, vegetable oils, such as soybean, cottonseed, or palm oils. To this day, shortening remains the most popular option as its shelf-stable and affordable, but lard and shortening can be used for the same purposes, such as greasing pans or achieving light and flaky&nbsp;pie crusts.Butter on the other hand is a cooking fat made from cream that has been churned until it reaches a solid state. It's often the baker's fat of choice, though some bakers are turning to lard because of its lower melting point which allows more steam to be released during cooking, resulting in a lighter and flakier pastry.

What Is Lard Made Of?Lard is made from 100 percent animal fat (usually pork) that has been separated from the meat. Most lard is made through a process called rendering, whereby the fatty parts of the pig (such as the belly, butt, and shoulder) are cooked slowly until the fat is melted. This fat is then separated from the meat. Once chilled, lard will solidify into a smooth, opaque substance that may or may not have a lingering pork taste, depending on how it's processed.Lard vs. Butter vs. ShorteningSo how does lard stack up against other cooking fats? Up until the early 20th century, lard reigned supreme. But once vegetable shortening was invented, it quickly dethroned lard as the cooking fat of choice.Vegetable shortening is made from, you guessed it, vegetable oils, such as soybean, cottonseed, or palm oils. To this day, shortening remains the most popular option as its shelf-stable and affordable, but lard and shortening can be used for the same purposes, such as greasing pans or achieving light and flaky pie crusts.Butter on the other hand is a cooking fat made from cream that has been churned until it reaches a solid state. It's often the baker's fat of choice, though some bakers are turning to lard because of its lower melting point which allows more steam to be released during cooking, resulting in a lighter and flakier pastry.

Pork Lard 

Ham is a cured meat. It’s made from the hind legs of pigs. Ham is often cured with sodium nitrate. Nitrate is a salt that is made up of nitrogen and oxygen.

Ham is a cured meat. It’s made from the hind legs of pigs. Ham is often cured with sodium nitrate. Nitrate is a salt that is made up of nitrogen and oxygen.

Ham Hocks - Cured

T-bone Pork loin Chops has a bone is a lean and tender cut of meat that’s beautiful fresh off the grill, smoker or oven. It is a lean cut of meat, and as such, it has a rosy color. Instead, it has a thin layer of fat over it. This layer is referred to as a fat-cap, and it influences the taste of the cut. As the name suggests, it covers the meat, just like a cap would, sealing in moisture and tenderness.

T-bone Pork loin Chops has a bone is a lean and tender cut of meat that’s beautiful fresh off the grill, smoker or oven. It is a lean cut of meat, and as such, it has a rosy color. Instead, it has a thin layer of fat over it. This layer is referred to as a fat-cap, and it influences the taste of the cut. As the name suggests, it covers the meat, just like a cap would, sealing in moisture and tenderness.

T-bone Pork Loin Chops

Pork Shanks are made from the hind legs of pigs. These are uncured and are good for smoking and barbeque

Pork Shanks are made from the hind legs of pigs. These are uncured and are good for smoking and barbeque

Pork Shanks

Ham is a cured meat. It’s made from the hind legs of pigs. Ham is often cured with sodium nitrate. Nitrate is a salt that is made up of nitrogen and oxygen.

size may vary 5.0 lb - 7.75 lbs per pkg

Pork shoulder is&nbsp;a cut of meat that plainly tells you where it comes from—the shoulder of a pig's forelimb.&nbsp;It is also called "picnic shoulder" or "picnic roast." It is best braised, cut up for stews, or used to make ground pork. If roasted, pork shoulder needs to be covered and have liquid in the pan for most of the roasting time.

Pork shoulder is a cut of meat that plainly tells you where it comes from—the shoulder of a pig's forelimb. It is also called "picnic shoulder" or "picnic roast." It is best braised, cut up for stews, or used to make ground pork. If roasted, pork shoulder needs to be covered and have liquid in the pan for most of the roasting time.

Pork Shoulder Roast

The pork tenderloin can also be referred to as the Pork Filet. Pork tenderloin is&nbsp;extremely lean&nbsp;– slightly leaner than chicken breast even. So by wrapping it with bacon, the pork is protected which helps keep it extra moist when roasting. It is known for its&nbsp;tenderness&nbsp;because it is so well protected behind the pig’s spine and (if cooked correctly) can be so&nbsp;incredibly tender.Pork tenderloin is a&nbsp;healthy option&nbsp;for most diets. One 4-ounce serving of pork tenderloin has almost 24 grams of protein, 0 carbohydrates, less than 4 grams of fat, and just 136 calories.

The pork tenderloin can also be referred to as the Pork Filet. Pork tenderloin is extremely lean – slightly leaner than chicken breast even. So by wrapping it with bacon, the pork is protected which helps keep it extra moist when roasting. It is known for its tenderness because it is so well protected behind the pig’s spine and (if cooked correctly) can be so incredibly tender.Pork tenderloin is a healthy option for most diets. One 4-ounce serving of pork tenderloin has almost 24 grams of protein, 0 carbohydrates, less than 4 grams of fat, and just 136 calories.

Pork Tenderloin

Pork Steaks are cut from the Pork shoulder is&nbsp;a cut of meat that plainly tells you where it comes from—the shoulder of a pig's forelimb.&nbsp;

Pork Steaks are cut from the Pork shoulder is a cut of meat that plainly tells you where it comes from—the shoulder of a pig's forelimb. 

Pork Steaks

This pickup location is in the American Legion Post 397 parking lot.&nbsp;This is located right behind Bristol's Seafood GrillTuesday Pickup is a pre-order only pickup Times: 10 am to 10:30 We also offer home delivery for this area on Tuesdays.

Creve Coeur Pickup Locations

The Lake St. Louis Farmers and Artists Market at the Meadows. Every Saturday8 am - 12 noon

Lake St. Louis Farmers & Artists Market at the Meadows

SCP will deliver to your home on ﻿Thursday afternoons Fulfillment times will be from 5:00 pm to 8:00 pm

St. Charles County Thursday Delivery

Market Wagon delivery zone

Lincoln County Pickup Location

This is a Tuesday Delivery. Please call if your address is currently not in the delivery area. Orders over $300 will have free delivery

St. Louis County Delivery area (Brentwood, Chesterfield, Creve Coeur, Town & Country, Maryland Heights)

Lake St. Louis Thursday PICKUP ** PRE-ORDERS ONLY ** Location: 901 Civic Center Times: 6:00 pm - 6:30 pm

Lake St. Louis Thursday Pickup Location

The Boulevard Winter Pickup location Time: 11 - noon <ul><li> March 19</li></ul> This pickup location at: 33 The Boulevard, St. Louis, MO. We are in the parking lot.

The Boulevard Farmer Winter Pickup location  - Sunday

Winter Pickup Dates: Second and Fourth Saturday of the Month pickup Times: 10:00 am 11:00 am<ul><li> </li><li>March 9, March 23</li></ul>

Non-Fullment Dates

Boulevard Farmers' -Holiday Market Sundays May - OctoberTime: 9 am - 1 pm Google Crate &amp; Barrell, 1 The BLVD, Richman Heights, MO. The Market is on this street. Please call if you have questions 636-734-6620

Boulevard Farmers Market

closed

TGFM Winter Market Dates for 2024First &amp; Third Saturdays of the MonthTime: 10 am - 1 pm Feb 24Mar 2, Mar 16

Tower Grove Farmers Winter Market

Welcome to Sugar Creek Piedmontese Store

Sugar Creek Piedmontese is a small farm that is family owned and run. In 1996 we purchased our first Piedmontese bull. In 2010 we started sell Piedmontese Beef cuts at Farmers Markets. We started our on-line store in 2019.

Sugar Creek Piedmontese is a small farm that is family owned and run. In 1996 we purchased our first Piedmontese bull. In 2010 we started sell Piedmontese Beef cuts at Farmers Markets. We started our on-line store in 2019.

Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area.

Our current service areas can be found under our Service Location page.

When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!

You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery.

We cannot accept returns or cancellations the same day of your order but we will do our best to address any issue with your order. You can cancel or change your order up until the cutoff hour for your service region.

Have a question? We have answers. Here are some common ones: What are your order cutoff times? Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area., Where do you deliver? Do you have pickup locations? Our current service areas can be found under our Service Location page., Why do I see a pre-authorization / payment hold on my statement? When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!, Why do I see a pre-authorization / payment hold on my statement? You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery., etc.

Shop Sugar Creek Piedmontese

Products

Jowel

Pork Baby back Ribs

Pork Leaf Lard

Bacon -cured

Pork Belly -Fresh

Pork Spare Ribs

Ham Steak

Pork Bratwurst - Jalapeno/ Cheddar Flavor

Pork Bratwurst - Sun Dried Tomato, Basial & mozzarella

Pork Heart

Pork Loin Roast - boneless

Pork Loin Chops - boneless

Pork Cutlets

Pork Bratwurst - Bacon & Chedder Cheese

Pork Lard

Ham Hocks - Cured

T-bone Pork Loin Chops

Pork Shanks

Ham

Pork Shoulder Roast

Pork Tenderloin

Pork Steaks

Sugar Creek Piedmontese

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