Ground Pork

What it’s good for:

Brown it for tacos or pasta sauce. It 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 egg rolls. Add it to stir-fries or fried rice. It's versatile enough for pretty much any recipe that calls for ground pork. The richer flavor means you don't need to add as much seasoning, though you can spice it however you want. Cooks faster than beef, so keep an eye on it.

Want to try something easy? Make simple breakfast sausage patties. Just mix the ground pork with salt, pepper, sage, and a little maple syrup. Form into patties and pan-fry.

Here’s what you’re getting:

Our pork has better flavor than what you'd get from conventional pork because the pigs actually live on pasture year-round with shelters for shade and weather. They root in the dirt, forage for plants and acorns, get plenty of sunshine, and supplement with GMO-free feed. That outdoor life with real sunlight means the pork is one of the best natural sources of vitamin D you can get.

The meat has good marbling. Not the lean, flavorless stuff that's been bred to be "the other white meat." This is pork that actually tastes like pork should. Real flavor, good fat content, the kind of meat that stays juicy when you cook it instead of drying out.

No hormones to speed up growth. No antibiotics in the feed. They eat a natural diet of what they forage plus non-GMO supplemental feed. It takes longer to raise pigs this way. Almost double the time compared to conventional operations, but that's how you get real quality.

How to store it:

Keep frozen for up to 12 months. Thaw in the refrigerator overnight (takes about 8-10 hours for a 1 lb package), or quick-thaw in a bowl of cold water. Keep it in the sealed package. 

Once thawed, use within 1-2 days. As long it’s kept sealed and cold, you can refreeze it if plans change, though the texture might be slightly different when you cook it later.