Thank you for your interest in our pork!
What makes our pork products special? Lots of things, so we decided to put together a special pork post and update you with exciting news!
There are five steps in the GAP program. All new producers have to start out at Step 1, which means they cannot use crates, stalls, or cages. Most of our Step 1 producers actually do have their pigs outdoors, even though this first level does not require it. Our pork cooperative works with their new producers to help them move up as soon as possible, and make the commitment to move their farm to the next level. Our co-op works very closely with each farmer to get them to Step 3 & Step 4 commitment levels (enhanced outdoor access and pasture centered).
What breeds do you raise?
A mixture of old heritage breeds including: Berkshire, Tamworth, Duroc, Hampshire, Spotted White, and Large Black.
What do they eat?
Pigs are foragers, and most of our pigs are outdoors every day (weather permitting) to forage for bugs, sticks, roots, etc. Since pigs have a single stomach, unlike the four-chambered stomach of cattle, we cannot raise a healthy animal on grass alone, so their diets are supplemented with corn and soy. Great news! Since January 2015, the feed is non-GMO again. As of January 2016, all our pork products are from pigs fed a non-GMO diet.
What about antibiotics & hormones?
We do not feed any antibiotics or growth hormones throughout the life of the animal.
What about nitrites?
It is near-impossible to find pork in grocery stores that does not include some type of nitrites or nitrates. They are usually used in the curing process, and unfortunately have been suggested to be possible carcinogens. Most of the “nitrite-free” pork products are cured with celery salt, however, this is another possible danger, as celery salt contains naturally occurring nitrates. The Weston A. Price Wise Traditions Magazine explored this subject in great depth as related to bacon. While there are countless ways to make bacon – the actual health benefits of this popular product depend on a host of factors, from the raising and processing, down to the cooking process.
The Wise Traditions article suggested that our ancestors had bacon figured out a long time ago. All it takes is a dry rub (we use sea salt) and a cure (ours cures for 2-3 days) then a slow smoke (our bacon is hickory smoked). The end result is deep pork flavor, healthy fat, and a new family favorite.
Sugar-Free Bacon Is One Of Our Most Popular Products
Since the new bacon went over so well, we have been working on several other pork recipes. Our Pork Breakfast Sausage is an office-favorite and a staple in our kitchens every morning. The new recipe contains only: pork, salt, rubbed sage, ground red pepper, and black pepper. No sugars, sweeteners, nitrates, nitrites, or MSG, and the flavor is amazing! Make sure to check out our Breakfast Favorites category for more wonderful selections like Sugar Free Canadian Pork Bacon Slices.
Sugar-Free Ham Is A Holiday Favorite
A very popular pork offering is the highly sought after Pork Lard. After numerous customer requests and a new kettle purchase, we are able to render pork lard now. Lard is full of healthy fats and a very versatile oil to cook or fry in. We offer the pork lard in a 2-lb pail.
Our newest additions to the pork department are Pork Rinds! Fried in our own pork lard, we now offer three varieties: Salt & Pepper, BBQ Spice, and Original. The Original version only contains sea salt and is AIP-friendly! Whatever your flavor, these are tasty, shelf-stable snacks that both young and old will enjoy.
Looking for pork recipe ideas? Not sure how long to cook a ham? Here are some of our favorites pork recipes by some of our favorite chefs: