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Bold, flavorful, slow-growth heritage pork, sustainably raised crate-free.
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Pasture Raised Pork
Our Duroc Heritage Breed Pork is raised with care, producing meat with fine-grained marbling, a vibrant pink hue, and rich flavor that stands apart from grocery store offerings.
Raised "farrow to finish" on pasture, our pigs enjoy a humane life without crates, ensuring the highest quality and taste.
Home Place Pastures
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All-Natural Pork
Our Duroc-cross pigs, sourced from family farmers across the US, are celebrated for their exceptional marbling, juiciness, and tender, flavorful meat.
Raised crate-free and at their natural pace, these pigs benefit from humane practices and a commitment to environmental responsibility
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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.
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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 |
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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.