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Featured Products

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Fresh Pork Sausage (Garlic or Pepper) - Tons of flavour. Excellent with veggies or replace your normal hot dog!


Prime Rib Roast - Speaks for itself.  Unbelievable flavour and tenderness.

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Ground Turkey - Tired of ground beef?  Give this a try.  Makes excellent meat balls (see recipe)

Recipes & Cooking Tips

Maria's Favourite Rib End Stew

Rib Ends are the trim left over when cutting ribs. They work great for making hearty stews. This is my favourite one at this point. The 1st step can be done ahead and frozen!

Step 1

For this step you will need:

1 package of McDonald Farm Pork Rib Ends

4 or so cups of water

1 tsp salt

½ tsp celery seed

1 tbsp whole black peppercorns

2 or 3 bay leaves


Put Pork Rib Ends in slow cooker. (can even be frozen when you put them in.)

Add water, salt, celery seed, peppercorns, and bay leaves.

Cook on HIGH for about 4-5 hours OR

Cook on LOW for about 8-10 hours.

Note: These times are approximate. Just cook it until the meat is fall off the bone tender.

Shut slow cooker off and let Pork Rib Ends cool until the meat is still warm but cool enough to touch.

With your hands, pick the meat from the bones and separate from fat and anything else you think your pet would enjoy more than you. (your pet will also love this dish!) Place the meat in a bowl.

Pour remaining broth through a sieve and add strained broth to the meat.

At this point it can be frozen for another day if you want.

Step 2

For this step you will need:

The meat/broth mixture from Step 1

2 or 3 McDonald Farm Mustard Basil Sausages

1 large onion, chopped

4 small cloves of garlic, thinly sliced

¼ head of cabbage, coarsely chopped

2 carrots, grated

6 baby potatoes, cut into uneven pieces

2 or 3 sundried tomatoes, finely chopped

1 tsp dried basil

¼ tsp celery seed

Sprinkle of black pepper

¼ - ½ tsp crushed chilli peppers

½ cup sour cream

Thaw out sausages and meat mixture.

There will be a layer of rendered lard on top of your meat. With a spoon, scrape ¾ of the lard into a pot and ¼ of the lard into a fry pan. Turn both on medium heat on stove.

Wait till the lard in the pot is melted and then add onion and garlic. Sauté till slightly golden.

Add the cabbage. Sauté till cabbage reduces in volume and turns slightly golden at the edges.

In the meantime, squeeze sausage meat from the casings and scramble fry in the pan till slightly crispy.

When cabbage is ready, add the meat/broth mixture to the pot.

Add fried sausage, grated carrots, potatoes, sundried tomatoes, and spices.

Simmer till potatoes are done. (about a half hour or so)

Add sour cream. Stir and let simmer for one more minute. Take off heat. Let cool a tiny bit before serving. Serve with toast of biscuits.

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