What Makes Our Pasture Raised Pork Different?
It Takes Time to Raise Grass Fed Pork
Our pork is fantastic...and we never used to like pork at all! At the market, the best we could find was conventional GMO fed, factory-farmed genetics. Even though it was pasture-raised, it wasn't well-marbled. Plus, it was tough and didn't taste good to us.
We started raising organic fed, no-soy heritage breed hogs. No growth drugs, no gross sup-therapeutic antibiotics, no gestation crates. The difference was astounding.
This was the first pork chop Betsy really enjoyed. Since our pork is rotated on fresh lush pasture, they are more nutritious than what you'd find elsewhere too.
As a member, you choose which of the amazing cuts your family enjoys. Learn more how it works here.
Better Than Bulk
We used to offer quarter and half hogs in bulk. We found, however, that is a really poor value for most people as it results in a lot of waste. The typical heritage hog might have 25-40lbs of fat on it. What are you going to do with all that fat you paid for?
I'll tell you what we do: We use it to mix in with the hind roasts from our grass fed beef to make some of the most amazing sausages. You gotta try our beef/pork summer sausage! It is a win-win, we get the best tasting summer sausage and nobody has to pay for fat to throw away or a dry rump roast to spoil their otherwise perfect meal.
When people bought half a hog from us, they'd wind up with so much waste it winds up costing more then our regular membership, so we just stopped doing it. See our FAQ page for a host of other reasons why buying in bulk isn't such a great idea (towards bottom of the page)
Our Pasture Raised Pork
We proudly offer the following no-soy pork products:
- Porterhouse Chops
- Rib Chops
- Boneless Loin Chops
- Tenderloin Roasts
- Shoulder Roasts
- Spare & Loin Ribs
- Ground Pork
- Sliced Deli Ham
- Smoked Ribs (with our sous chef meals)
- Smoked pulled pork (with our sous chef meals)
Cooking The Perfect Organic Pork Chop
Some of our favorite recipes are listed at the bottom of this page, but you'll also want to browse our full free online cookbook.
Pork chops need some special preparation advice. This isn't because it is hard to cook, but rather because in the past we've all been given terrible advice to cook pork to 170 degrees. Even our pork chops won't taste good at that temp. Fortunately, the government backed off, now recommending 145. Which, I suppose might be OK... but that's for sure the maximum temp we might enjoy.
Our preparing perfect pastured pork tips are worth the read regardless of where your pork chops are from.
TC Farm Is Better
Click the images below to learn what makes our grass fed pork special.
Lush Green Pasture
Ready to taste the heritage pork difference?
Eat the Healthy Pasture Raised Fat!
Tip: Be sure to eat the fat on these chops/roasts!
After the cost of organic grains, the fat is the next biggest part of what makes our pork a bit more expensive. Fat takes over twice the feed per pound for the hogs to put on, and is where a lot of nutrients and flavor reside. This is especially true for pasture raised pork, think loads of Vitiman D from the fresh air and sunshine and Vitamin A from the green growing grasses. These are fat soluable vitamins, so they are minimally found in the lean portions.
If you have extra fat, put it in a small pot, add a bit of water and bake covered in the oven for 12-24 hours at 200 degrees. Then strain and save like described in the confit recipe. Whatever you do, don’t let it go to waste! Remember saturated fats are healthy and an important part of your diet.