HERITAGE PORK: WHAT IS IT?
Heritage – bred pigs come from genetic stock that pre-dates industrial farming. These porkers are brawlers – big, fat, and hardy enough to thrive outdoors, where they roam and forage. Strong genetics and better living conditions (in the forest) mean they don’t need a cocktail of antibiotics that factory- farmed swine are given.
HERITAGE PORK: How is it different?
Whether it’s a chop or a roast, this pork is juciy, well – marbled, and insulated by a layer of firm, creamy, super delicious fat. Check out the color! The flesh of Heritage pork should be a beautiful, deep shade of red, which means a rich, pronounced, pound – the – table - it’s – so – good flavor to match.
HERITAGE PORK: How do I cook it?
All that fat is a cook’s best friend. You can get an extra – crusty sear on a thick – cut chop and it will rival the best rib – eye steak you ever had. You can braise that shoulder until it falls apart when you look at it – all without fear of drying out the meat.
We have learned this pork cooks faster than store bought pork. We recommend cooking steaks and chops to 135 to 140 degrees max. then let rest for 5 minutes. Roast’s 140 – 145 degrees max and let it rest. For some of our customers it has been a learning curve, not to overcook.
U.S. Inspected and Passed by the Department of Agriculture. EST. 2592