Bear and the Flower Farm Web Catalogue

excellent source of omega-3

1 bearandtheflower.com a new generation of farmingHello! We are Christopher and Jessica Fasoli, the farmers behind Bearand the Flower Farm outdoor raised pork. We are passionate about raising our pigswith three key values in mind: nutrition, lifestyle, and genetics. Together, thisapproach makes for happy pigs and great tasting pork with exceptional marblingand well rounded flavour.In 2013, we sold out of the cattle that Christopher’s family had been raising for over30 years on our family farm in Irricana, Alberta. After missing working with animals,in August 2015, we decided to put to use one of our quarter sections of land thatpreviously had only been grazed by cattle! Sometimes you have to take a leap offaith and that’s just what we did. We both left our full time jobs and decided tobecome outdoor free-range, natural pig farmers.If there is one thing to know about us as a couple and team, it’s that we are drivenand passionate about our farm and what we do. Hours and hours of constructionand work have gone into creating Bear and the Flower Farm. In 3 months wetransitioned the farm into a pig friendly place, installing feeders, a watering system,fencing, huts, and so much more.Probably the biggest question we get is how did you come up with the name Bearand the Flower Farm? EVERYONE ASKS! It’s kind of cheesy but ‘Bear’ and ‘Flower’are the nicknames that we have for each other. Now can you guess who is the Bearand who is the Flower?To learn more about our farm, follow us @bearflowerfarm to see what we’re upto on the daily!

omega-3Because Christopher and Jessica care somuch about what their pigs eat and whatyou eat, they created a proprietary feedblend that naturally enriches their pork.Now for every serving of Bear and theFlower pork, you will receive your dailyintake of Omega-3s!Our pork tested at 3x the required amountfor Omega-3s and Bear and the Flowerpork is now certified as a rich, naturalsource of Omega-3’s.

3 bearandtheflower.com Nutrition At Bear and the Flower Farm we work with a certified swine nutritionist. Our nutritionist has helped us to develop feed rations that allow us to finish our Bear and the Flower Farm free range pork in a timely manner, with a natural plant based formulation that results in pork that’s high in Omega-3s. We take our animals feed seriously and want them to have the best! Our Feed is GMO-free, antibiotic-free, hormone free, and animal by-product free. We work with Nutrition Partners out of Airdrie, and they also supply our breeder with the same ingredients so that Bear and the Flower Farm naturally raised pork is a consistent product from start to finish! Naturally rich in Omega-3 fatty acids, every 100g of Bear and the Flower pork has .9g of Omega-3s. Our pigs diet also includes a pre- and pro-biotic to improve the health of the pigs. To learn more visit: bearandtheflower.com

l i fe s t y l eBear and the Flower Farm free-range, outdoor raisedpork is happy year round! In the winter, our pigs live inan 11 acre paddock (about the size of 10 football fields)to keep them warm and healthy. When you look into thewinter paddock you cannot see all of the pigs withoutwalking around. They find fun spots to play in mudwallows and root.When summer arrives, our pigs go out to pasture wherethey rotate over 10 acre parcels every 3 weeks, so thepasture can regrow sustainably. The pigs live 100%outdoors. They burrow in straw on cooler nights andhave huts that are moved around for them. Over thesummer we plant lettuce in the winter paddock so theyget a nice treat when they return in October.

5 bearandtheflower.comgeneticsWe realized that raising pigs wasnot that much different thanraising cattle. First of all, youneed to make sure you havegreat genetics. As we trieddifferent breeds of pork, it waslike Goldilocks and the threebears. . . this ones too fatty, thisone doesn’t have enoughflavour. We knew that if Bear andthe Flower pork was going tobe different, it needed to tastegreat; better than great!Great genetics take years todevelop so after some troubleshooting and errors, we searchedthis province high and low forthe best breeds and breeder.Then we met our breeder whohas been raising pigs for over 30years. He raises the pigs naturallyin an open barn environment, andwe finish them outdoors.

Bear and the Flower Pigs We crossed Duroc, Berkshire, and Landrace pigs to develop a breed that is adaptable to our climate, produces great tasting pork with good marbling, a nice cover of fat, and lots of meat.DurocOften referred to as the Black Angus of the pork industry! Like Black Angus cows, theDuroc breed is known for its exceptional meat quality and eating characteristics, which aredocumented in tests performed by the National Pork Producers. Duroc pigs are one of thefastest growing breeds of pig when they’re kept on a consistent and nutritious diet. Durocpigs are favored by hog farmers who want to keep their pigs outdoors, because this hardybreed tends to stay healthy and happy in both cold and warm climates.BerkshireBerkshire pork is renowned for its richness, texture, marbling, juiciness, tenderness, andoverall depth of flavour. It is thought by many to be the Kobe beef of pork. This pig ishardy, has good mothering capabilities, and performs very well outdoors, especially whengrazing on pasture.LandraceLandrace pigs have admirable meatiness on foot and particularly on the rail. The rumps arelong, and the hams are plump but not overly fatty. The sides are long, of uniform depth,with sixteen or seventeen ribs per side (at least 1 extra!). The Landrace breed is known forcrossing well with other pig breeds. Additionally, Landrace breeds are recognized fortheir lengthy body, a high proportion of carcass weight in the loin and ham, and the bestamount of meat. The Landrace female pigs are prolific for farrowing large pigs.

7 bearandtheflower.comprime cuts Pork Belly The belly is where the flavour and fattiness of our Duroc genetics are showcased. Smooth and undeniably mouth watering, select skin on for the ultimate crackling or skinless for melt in your mouth richness. Amazing for roasting, curing your own bacon, or to add a buttery flavour to your dishes. Belly, Smoked Regular Cryovac 3 per case BF5081 Belly, Skin On Cryovac 4 per case BF 5007

Pork LoinLean, mildly flavoured meatwith a thick cap of fat on top,the loin is a cut where ourgenetics make for exceptionalflavour and marbling.Bone in LoinSplit in half, Cryovac 1per caseBF 5030Boneless LoinCryovac 1 per caseBF 5031

9 bearandtheflower.comprime cuts Shoulder Our pork shoulders are known for their amazing balance of both fat and flavour. Bone in Shoulder Cryovac 2 per case BF5040 Boneless Shoulder Cryovac 2 per case BF5041 Leg Slightly leaner than the shoulder, this is where our genetics shine - Landrace pigs have award winning thighs Bone in Leg Cryovac 1 per case BF5045 Boneless Leg Cryovac 2 per case BF5046

ChopsBear and the FlowerTomahawk is the king ofchops. This showstopperfeatures 4” exposed boneswith an impressive fat cap andour signature marbling.Showcase the rack as astunning centrepiece for aspecial meal or choose thethickness of your chops bycarving the rack yourself.Tomahawk ChopsCryovac 22-24 pieces,16oz/ea, 10kg caseBF 5021Tomahawk RackCryovac 2 per 10kg caseBF 5020Centre Cut Bone in ChopCryovac 2 per 10kg caseBF 5505

11 bearandtheflower.comprime cuts Ribs One of the reasons we selected Landrace genetics for the Bear and the Flower herd is for the extra rib this breed is known for. That means our ribs are extra large and juicy! Choose from the tender back ribs or more robust side ribs. Back Ribs Cryovac 10 racks per 10kg case BF 5015 Side Ribs Cryovac 10 racks per 10kg case BF 5016

TenderloinOne of the most prized piecesof any pig, the tenderloin is alean and delicately flavouredpiece of meat.This tender cut is amazingroasted whole or portionedout at your desired thickness.TenderloinCryovac 2 per 5kg caseBF 5025

13 bearandtheflower.combutcher cuts

Cheeks Head HocksPork cheeks are a muscle At Bear and the Flower, we Available fresh orcut from the area just below believe in nose to tail naturally smoked, porkthe eye. Slightly leaner than cooking and we love to hocks (shanks) create athe jowls, cheek meat is work with chefs who deep flavour base for soups,amazingly tender, great slow appreciate the whole stews and sauces.roasted until fork tender or animal. Our whole pigsused in charcuterie. heads are great for Natural Hocks charcuterie and headcheese.Cryovac 2 per 10kg case Cryovac 4 per, 20 pieces perBF 5054 Cryovac 2 per case 10kg case BF 5061 BF 5052Jowls, Skin On Trotters Smoked HocksThe lower part of the faceand chin, jowls have a larger Our natural pork trotters are Cryovac 4 per, 3-5kg casefat cap and are more cut from the leg. They BF 5060marbled than the cheek create a rich pork flavourmeat and even the belly. The for soups and bone broths, Pig Skinamazingly creamy fat shines or they can be cookedin charcuterie like guanciale. whole to showcase nose to Cryovac 4 per 10kg case tail cooking. BF 5058Cryovac 2 per, 20 piecesper 5kg case Cryovac 4 per bag, 20 BonesBF 5055 pieces per 10kg case BF 5057 Cryovac 2 per 10kg case BF 5051

15 bearandtheflower.comsmoked + Cured Bacon Bear and the Flower bacon is naturally smoked, making for a full flavoured bacon without the additives. Choose whole slab or pre-sliced. Back bacon is cut from the loin, making for a leaner bacon. Ours is coated with the classic Peameal for a Canadian twist. Bacon, Regular Slab Cryovac 3 per case BF 5801 Bacon, Regular Sliced 5kg case BF 5084 Back Bacon, Whole 5kg case BF 5087

HamBear and the Flower hams arefully cooked and naturallysmoked. The Old Fashionedham includes the bone foramazing flavour. Deli hams area smaller and less expensiveoption.Old Fashioned HamCryovac 1 per caseBF 5082Deli HamCryovac 5 per case, 8lb/ea,19kg caseBF 5083

17 bearandtheflower.comsignature sausagesSmokies Blueberry Sausage Mild Italian SausageJuicy and lightly smoked Maple syrup plus whole Mild flavour with a hint ofjumbo smokies. blueberries makes for a anise, our fresh Mild Italian mouthwatering and naturally Sausage is perfect for the125g/ea, 96pcs/12kg case sweet breakfast sausage. grill or crumpled into sauces.BF 5078 75g/ea, 160pcs/12kg case 75g/ea, 160pcs/12kg caseKielbasa BF 5072 BF 5076Garlicky and smoky, this Spinach Feta Sausage Hot Italian SausageUkrainian classic is fullycooked and naturally Fresh spinach and tangy Classic Italian flavours with asmoked. feta combine for a juicy and hint of heat, the Hot briny sausage. Italian features a light fennel800g/ea, 12 pcs/9.6kg case flavour with the kick of chiliBF 5071 75g/ea, 160pcs/12kg case peppers. BF 5073Ham Sausage 75g/ea, 160pcs/12kg case Bratwurst Sausage BF 5075Our fully cooked hamsausage showcases the Our fresh Bratwurst features Andouille Sausageamazing flavour of our pork. a full bodied blend of seaSimply seasoned with sea salt, black pepper, and Smoked sausage with asalt, brown sugar, and coriander that’s delicious Cajun flair.natural smoke. served with grainy mustard. 100g/ea, 160pcs/12kg case400g/ea, 25 pcs/10kg case 75g/ea, 160 pcs/12kg case BF 5064BF 5070 BF 5065

Stadium Hot Dogs 120 pcs/12kg case BF 5077The perfect way to share the flavours ofoutdoor raised Alberta pork with a crowd.

19 bearandtheflower.combutcher cuts Ground Pork Easy, versatile, and delicious, our ground is great for sauces, soups, and more. Cryovac 4x5kg bags per 20kg case BF 5050 Trim Trim is taken from all over the pig, guaranteeing a variety of robust pork flavours. Great for charcuterie and sausages. Cryovac 4x5kg bags per 20kg case BF 5560 Back Fat The richest of all trim, back fat is the ideal way to add juicy marbling to any dish. Cryovac 4 per 10kg case BF 5056

orders To connect with a supplier in your area: [email protected] 587-215-8886@bearflOwerfarmWe would like to extenda special thank you toChef Shane Chartrand@shanemchartrand formaking our pork shine inthe stunning dishes heprepared for the Bearand the Flower catalogueshoot. Product Photography and Catalogue Design by Cathryn Sprague @cathrynelizabethphoto of uploopconsulting.com

a new generation of farming Because Christopher and Jessica care so much about what their pigs eat and what you eat, they created a proprietary feed blend that naturally enriches their pork. Now for every serving of Bear and the Flower pork, you will receive your daily intake of Omega-3s! Our pork tested at 3x the required amount for Omega-3s and Bear and the Flower pork is now certified as a rich, natural source of Omega-3s. w w w . b e a r a n d t h e f l o w e r. c o m @bearandtheflower