PASTURE-RAISED PORK
Pasture raised Heritage pork celebrated by James Beard award-winning chefs. Bold, rich flavor that stands on its own, raised farrow to finish. Learn More
The Difference Pasture Makes
Pasture-raised pork comes from pigs that live outside in fields or forests, rather than being confined indoors. Small-scale farmers choose this labor-intensive method because it produces more flavorful meat, happier pigs, and a healthier environment.
Eaters love pasture-raised pork for its fine marbling, developed over time due to the breed's slow maturation process. Thanks to the pigs' outdoor life in the sunshine, this pork is also higher in vitamin D and monounsaturated fats.
The Awesomeness of Heritage Breeds
Before factory farms became the norm for U.S. pork production, leading to dry, bland-tasting meat, heritage breeds thrived on small farms. Today, a movement of small-scale pork producers across the country is working to save these breeds while offering eaters tastier, richer meat.
Heritage breeds range in flavor from Berkshire, known for its tenderness and rich fat, to Red Wattle, a rare and flavorful variety prized in Cajun cuisine.
Pork Tenderloin Butcher Guide
Pork tenderloin is a lean cut of meat from the back of the pig. It's a long, cylindrical muscle that lies alongside the backbone. It's usually cut into steaks or medallions. It can be roasted whole, or cut into pieces and used in stews and casseroles.
Pork Chop Butcher Guide
Pork chops are a cut of meat from the loin of a pig. They are one of the most popular cuts of pork in the United States. The average pork chop has about 192 calories, 25 grams of protein, and 5 grams of fat. It’s also a good source of Vitamin B12, Phosphorus, Selenium, and Thiamin. They can be cooked to an internal temperature of 145°F.
Pork Cooking Guides
| Pork Cut | Stove/Oven Temp | Avg Time | Finish Temp |
|---|---|---|---|
| Pork Chop | Medium Heat (sear) | 7-9 mins | 145°F |
| Pork Sausage | Medium Heat (sear) | 9-11 mins | 145°F |
| Pork Loin | 350°F (oven) | 1 - 1.5 hrs | 145°F |
| Pork Roast | 250°F (oven) | 4 - 8 hrs | 190°F |
Note: The above guidelines are only guardrails. Average time depends on size/amount of meat. Stoves and pans vary in performance as well; so to achieve perfectly cooked pork check temperature regularly within above time frames.
Pork FAQ
Salt, pepper, cumin, garlic, paprika, and chili powder are good compliments to basic pork chop cooking - either on the grill or in a pan. Depending on the dish you're planning on making, pork can also benefit from a little sage, rosemary, cayenne, thyme, or coriander.
This really depends on the size of cut, the cut itself, and the cooking method. A better general reference is to use a meat thermometer and cook until internal temperature reaches 145 °F.
USDA recommends cooking pork to 145 °F.
Delicious roasted pulled pork is perfect for BBQ sandwiches or crispy carnitas. Use the "set it and forget it" method by slow-cooking it during the day to enjoy juicy, tender pork that falls off the bone by dinner time.
Slow-cooked and braised in orange juice (the secret ingredient), this pork becomes pull-apart tender and infused with authentic Mexican seasonings. After broiling, it has plenty of crispy bits. Bonus: it freezes well too!
Elevate your breakfast game by crafting your own thick-cut bacon at home. Learn the art of curing and smoking pork belly to achieve that perfect, savory slice every time!
Savor these irresistible bacon-wrapped meatballs as appetizers or on sliders — they're so good, you won't be able to stop at just one!
