Ham Steak & Eggs Box

One pound of Berkshire heritage ham steak, plus a dozen pasture-raised chicken eggs from our own flock. Eighteen dollars for the box. Everything you need for a proper farm breakfast, portioned to feed a small household for a weekend or a bigger household for one morning.

The ham steak is cut off the same Berkshire and Blue Butt hogs that produce our bacon and our bundles. USDA-processed, vacuum-sealed, and frozen. Heritage pork ham has a firmer bite and a deeper color than commercial ham, and it finishes with a proper sear when you hit it hot in a cast iron pan. It is already cured and cold-smoked, so it is essentially ready to eat: your job is to warm it through and brown the edges.

Cooking the ham steak: pull it out of the vacuum seal and blot it dry. Cast iron on medium-high, a little bacon fat or butter in the pan, three to four minutes a side until you get a real crust. Rest a couple of minutes off the heat before you slice it against the grain. That is it.

The dozen eggs is our standard hand-collected mix from the Rhode Island Reds and the Easter Eggers: brown and blue-green shells, deep orange yolks, thick whites that stand up in the pan. Fried in the fat left from the ham, over easy or over medium, with sourdough toast to catch the yolk. Or scrambled loose and soft with a little butter, ham on the side.

This box was put together as a starter for households that want to try our pork and eggs together without stepping up to a full bundle. It is priced accordingly. If you order it a few times and want to move up, the Backyard Bundle is the natural next step and includes more variety.

USDA-processed pork, vacuum-sealed, frozen. Eggs are hand-collected daily and never machine-washed. Local pickup only at the farm at 1701 Sampson Street, Conway PA 15027, coordinated by text to 412-491-9503 after your order comes in.