Cooking w/Pastured HERITAGE Pork

In flavor, texture and appearance pastured pork is decidedly different than conventional store bought pork. Here are a few of our suggestions for preparing to enjoy a delicious cut of pastured pork!

Pastured pork tends to cook a bit faster than conventional pork.

1. Cuts like pork chops and collar steaks should be cooked quickly and at higher temperatures. This will leave the meat tender and juicy. After cooking you should allow the meat to rest for 5-10 minutes! This allows the meat to relax and reabsorb those delicious bacon-like juices. 2. Roasts on the other hand, should be cooked at lower temperatures and over a longer period of time. Sear the roast on all sides to lock in flavor. Searing creates the "Maillard reaction" which lends a caramel-like flavor to the meat from browning.

a. Heat a pan on high with a tablespoon of bacon grease, lard or vegetable oil. Allow that to melt and then proceed to sear for a couple of minutes per side or until all sides are a nice medium brown.

b. Transfer to a heavy bottomed pot or crock pot and continue to follow your favorite recipe instructions for braising or roasting! Cook until the meat is tender and falling apart!

Stay tuned for our personal favorite recipes and side dishes to prepare alongside an amazing cut of pastured pork!