November 16, 2011

The Farmers' Larder

Hidden in the back of an 1800s white-washed country store in Lyon, Missouri, is the workshop/headquarters of the Farmers' Larder, owned and operated by mother-son duo, Anne and Lucian Matoushek. After a failed attempt at vegetable farming, the Matousheks decided to venture into meat products. They started by making a simple kielbasa and now regularly offer andouille, all-beef franks, pork chops and various types of bacon. Photos by Beth Farrow Clauss. Read Holly Fann's article about the Matousheks.
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Fresh half hogs arrive to Lucian Matoushek, Laura Palmer-style.
Beth Farrow Clauss
Fresh half hogs arrive to Lucian Matoushek, Laura Palmer-style.
The Farmers' Larder is a one-room operation.
Beth Farrow Clauss
The Farmers' Larder is a one-room operation.
Removing the ham hocks with a hand saw.
Beth Farrow Clauss
Removing the ham hocks with a hand saw.
Lucian gets stabby while removing the loin.
Beth Farrow Clauss
Lucian gets stabby while removing the loin.
Removing the ribs from the pork loin.
Beth Farrow Clauss
Removing the ribs from the pork loin.
"When I first started started I really 'butchered' up a lot of these hogs," jokes Lucian.
Beth Farrow Clauss
"When I first started started I really 'butchered' up a lot of these hogs," jokes Lucian.
The very popular English bacon that the Farmers' Larder offers.
Beth Farrow Clauss
The very popular English bacon that the Farmers' Larder offers.
Lucian sadly remembers his first failed attempt at gardening.
Beth Farrow Clauss
Lucian sadly remembers his first failed attempt at gardening.
The entire half hog cut up into parts ready for either curing as bacon and grinding into sausages.
Beth Farrow Clauss
The entire half hog cut up into parts ready for either curing as bacon and grinding into sausages.
Lucian attended the Iowa State University Meat Sciences School.
Beth Farrow Clauss
Lucian attended the Iowa State University Meat Sciences School.