Ground Pork

What it's good for:

Brown it for tacos or pasta sauce, gets good caramelization and has enough fat to stay moist. Mix it with seasonings to make your own breakfast sausage or Italian sausage. Form it into burger patties or meatballs. Use it in dumplings, wontons, or fried rice. Cooks faster than beef, so keep an eye on it.

Here's what you're getting:

Our pork has better flavor than conventional because the pigs actually live on pasture year-round. They root in the dirt, forage for plants and acorns, get plenty of sunshine, and supplement with GMO-free feed.

No hormones, no antibiotics. Takes almost double the time to raise pigs this way compared to conventional operations. That's how you get real quality.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed ground pork in the fridge for 1-2 days, or refreeze immediately if not using.