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FRF Pork Loin Roast

Bag Sunset Wild Wonder Sweet Peppers, Seeded and Cut Length Wise (Red, Orange, Brown & Yellow)

2 Red Bell Peppers, Seeded and Cut Length wise

BelGioioso Sharp Provolone Cheese, Shaved

Head of Garlic (15 heads), Shaved

Olive Oil

Montreal Steak Seasoning, Salt & Pepper

Louie’s Italian Beef Au Jus Seasoning

Hoagie Bread

Banana Pepper Rings

Thermoworks Smoke Thermometer


Place Cut Peppers into Roasting pan and toss with the Olive Oil, S & P and Garlic in an oven with a Temperature of 450 degrees for 20 minutes. 

Rub Roast with Olive Oil and season with Montreal Steak Seasoning.  Place in Roasting Pan Rack Oven at 450 Degrees for 20 minutes, reduce oven temperature to 350 degrees.  Set your Leave In Thermometer (We Use Thermoworks Smoke) for 135 degrees.  Let it rest for 20 minutes, place in Refrigerator for future slicing.

Take the Louis Au Jus Seasoning mixed with water and bring to temp on a stove top.  Reheat the roasted pork in the Au Jus.  Assemble the sandwich on Hoagie Bread, Cheese, Roasted Peppers and Banana Pepper Rings (or Hot Jardinière).



1 lb FRF Fresh Zesty Chorizo

1 Poblano Pepper Chopped

1 Cubanelle Pepper Chopped

1 Sweet Onion Chopped

1 can (4oz) Diced Green Chiles (drained)

1 can (12 oz) Evaporated Milk

8 oz Cream Cheese

1/2 Cup Diced Red Bell Peppers

16- 20 oz of your favorite cheese, here are some suggestions:

          Monterey Jack

          White American Cheese

          Pepper Jack Cheese

          Mexican Velveeta Cheese


Brown off the chorizo and set aside on a paper towel lined bowl.  Sauté peppers and onions until translucent.  In a slow cooker cube up your choice of cheese and evaporated milk and set the gauge on low. Stir frequently.  After cheese has melted stir in chorizo, peppers and onions and green chiles. 

CALDO VERDE (Portuguese Green Soup)
2# FRF Zesty Ground Chorizo Sausage
2# Kale (with Stem) Trimmed, Chopped, Rinsed & Drained
3 Carrots, Chopped
8 Garlic Cloves, Minced
5 Yukon Gold Potatoes, Chopped
3 Yukon Gold Potatoes, Pureed
1 Sweet Onion, Finely Diced
1 Poblano Pepper, Finely Diced
1 Cubanelle Pepper, Finely Diced
1 Can Campbell Cream of Chicken Soup with Herbs
3 Boxes Chicken Broth (32 oz each)
Boil Kale & Vegetables together in 2 boxes of Broth in a stock pot.  In a separate pot, boil 3 peeled and chopped potatoes in 1 box of broth.  Brown sausage in a separate pan, add onions, peppers and garlic, sauté until vegetables are translucent.  Puree cooked potatoes to add as a thickener.  Add sausage mixture in with the kale & vegetables, add pureed potatoes and a can of cream of chicken soup with herbs can.  Season to taste.




6 Pork Shanks
1 tablespoon olive oil
1 tablespoon butter
2 large sweet onion, diced
4 large carrot, diced
2 ribs celery, diced
1 teaspoon kosher salt
1/4 cup tomato paste
Seasoned Flour
1 cup white wine (We used Sauvignon Blanc)
2 cups chicken broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried ground rosemary
1/2 teaspoon ground cloves 


Salt and pepper both sides of pork shanks. Heat oil and butter in Dutch Oven over high heat. Dust shanks with seasoned flour, brown pork until it achieves a nice sear on all sides. Transfer to a plate, reduce heat to medium. Add onions, carrots and celery to pot. Season with salt and pepper. Cook until onions are translucent. Add tomato paste and cook and stir for a bout 2 minutes. Add white wine and stir. Simmer for about 5 minutes. Add bay leaf, thyme and rosemary and ground cloves. Add chicken stock and stir. Transfer shanks back into pot, cover and place into 300 degree oven for 3 ½ hours. Remove bay leaf Serve shanks with plenty of sauce.

GARLIC MASHED POTATOES (Great with Osso Bucco)


5 pounds of washed and diced redskin potatoes
Chicken Broth
1 tablespoon roasted garlic (We use Spice World Roasted Minced Garlic)
½ cup butter
4 oz cream cheese
1 cup heavy cream
Salt and pepper to taste 


Boil diced potatoes in chicken broth until fork tender. Strain potatoes and place in large mixing bowl. Add butter, cream cheese, cream and mash/mix. Add garlic and continued mixing until desired creaminess. Salt and pepper to taste.

Simple Slow Cooker Pulled Pork


1 tsp Vegetable Oil

1 (3-4 lb) FRF Pork Shoulder Roast

1 cup Barbeque Sauce

1/2 cup of Apple Cider Vinegar

1/2 cup Chicken Broth

1 TBSP Yellow Mustard

1 TBSP Worcestershire Sauce

1  Onion, chopped

2 large Cloves of Garlic, Crushed

1- 1/2 Tsp Dried Thyme

8 Hamburger Buns, split

2 TBSP of Butter, as needed


Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbeque sauce, apple cider vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, onion, garlic and thyme. Cover and cook on low until the roast shreds easily with a fork, around 8 hours.

Remove the roast from the slow cooker, shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into toasted buns.



1/4 cup Brown Sugar
1/2 cup Honey
1/2 cup Water
1/4 cup Dijon Mustard
1 teaspoon ground Cloves
2 Tablespoons of Fresh Ginger
1 Tablespoon of Lime or Lemon Juice

We do not add water or any solution to our Hardwood Smoked Hams.  So we recommend the following for a moist and tender Ham.


Combine all ingredients and mix well.  We recommend placing your Ham in an oven bag or slow cooker liner, cut side down, pour glaze over the ham, twist bag shut and cook in a slow cooker on low, appr 1 hour per pound.  If you do not have a slow cooker or crock pot use a dutch oven pot in your oven set at 200 degrees. Ham will be done when it reaches an internal temperature of 140 degrees. Let Ham rest for 5 minutes before carving.



1 Pckg Forest Ridge Farms Hardwood Smoked Sausage, cut into little disks
1 Large Sweet Onion, diced
4 Cloves Garlic, minced
2 Bell Peppers (Red, Orange), diced
2 Cans of Diced Tomatoes, drained
1 Tablespoon Thyme leaves
Salt & Fresh Ground Pepper
8 oz Pckg Amish Homestyle Noodles (We used Essenhaus)
1 ½ Cups Vegetable Broth
1 Cup Skim Milk
1 Cup Shredded Parmesan Cheese
Olive Oil 


In Olive Oil saute onions, bell peppers, tomatoes and season with salt and pepper. Cook down until onion and peppers get soft then add garlic and sausage and saute for 5 minutes. Add noodles, broth and milk and bring to a boil, sprinkle in Thyme. Turn down heat to medium low and cover pot and continue to cook for approximately 15 minutes or until noodles are tender. You may have to add additional broth. Once noodles are done take the pan off the heat and stir in cheese and garnish with crushed red pepper flakes or parsley. Enjoy!  


Jambalaya recipes fall under one of two categories: Cajun or creole. What sets the two apart are tomatoes and the order in which the ingredients are cooked.

The major differences are:

  • Cajun: Tomatoes aren’t used, but this tasty stew is flavorful as can be. First, you cook the meat, followed by the onion, celery, and peppers, and then the stock and rice. Once you add the stock, the browned bits provide a smoky flavor and dark hue. You mix just a few times before you add the other ingredients, like cooked shrimp, toward the end. Season to perfection, and you’ve got yourself a dish that will make everything else taste mediocre.
  • Creole: Often called “red” jambalaya because tomatoes are used. You also begin this recipe by cooking the holy trinity and meat together. Then, you add the tomatoes, stock, and rice to the pot and bring it to a boil.

You can easily spot a Cajun or creole jambalaya by the color: Cajun has a brownish hue, and creole is red.

KAPUSTA (Sauerkraut Soup)


1 lb Russet Potatoes peeled and cubed
1 lb FRF Fresh Ground Kielbasa
½ lb FRF Hardwood Smoked Bacon Diced
32 oz Sauerkraut rinsed and drained (We prefer Kuhn's Traditional Style)
2-32 oz boxes of Chicken Broth
1 Can NEW ! Campbell's Condensed Mushroom Cooking Soup
1 Large Sweet Onion Diced
2 Large Carrots Diced
1 Large Celery Stalk Diced
2 teaspoons Dill Weed
3 Cloves of Garlic (app 1 TBSP)
Salt and Pepper to taste


Render Bacon to semi crispy. Remove from pan to a paper towel lined dish. Set aside. Saute celery, onions and carrots for app. 5 minutes. Add Sausage and Garlic and Saute until done. Transfer to stock pot and add the well drained sauerkraut, potatoes, chicken broth, mushroom cooking soup. Simmer for 30 to 45 minutes, add Bacon, simmer for another 10 minutes or until sauerkraut is tender.  Enjoy!



1- (3-4#) Boneless Pork Roast cut into 1” cubes
1 ½ lb Tomatillos husks and stems removed and halved
5 Poblano Chilis, stemmed, halved and seeded
2 Sweet Onion cut into 4 wedges
5 Garlic Cloves, peeled
1 Jalapeno stemmed, halved and seeded
2 Tomatoes, cut in half
2-1/2 cups of Chicken Broth
Olive Oil
1 tsp Dried Oregano
1 tsp Ground Cumin
¼ tsp Ground Cinnamon
¼ tsp Ground Clove
2 Bay Leaves
2 tsp Sugar
Seasoned Flour
Salt and pepper to taste
Garnish with Fresh minced Cilantro and Lime Wedges


Wash tomatillos, cut in half and place cut side down on a cookie sheet, along with garlic cloves, onions, peppers and tomatoes. Place under a broiler set on high for 5 to 7 minutes until the skins turn lightly black. Once poblanos and jalepenos cool, remove their skins. Put the tomatillos, tomatoes, onions, garlic, chilis and chicken broth in a food processor and pulse until all ingredients are blended and minced. Season the pork meat generously with salt and pepper and lightly flour with seasoned flour. Heat oil in a dutch oven over medium high heat and brown the pork cubes well in small batches, on all sides. Once browned return to dutch oven and cover with the tomatillo mixture. Stir in seasonings. Place in 325 degree oven, covered for approximately 2 ½ to 3 hours. Check and stir every hour, you may need to add additional chicken broth. Adjust seasonings to taste with salt and pepper. Serve with warm bread or flour tortillas.  


Pork Spice Rub and cooking method for our Tomahawk Rib Chops:

1 cup Turbinado Cane Sugar
1/2 cup Kosher Salt
4 Tablespoons Smoked Paprika
2 Tablespoons Coarsely Ground Black Pepper
2 teaspoons Cumin
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
1 teaspoon Cayenne Pepper

Combine all ingredients in bowl and transfer to air tight container.  

Cooking Instructions: "Reverse Searing"
The night before serving place a wire rack on a rimmed baking sheet sprinkle and rub the Perfect Spice Rub  over the meat.  Place uncovered in the fridge.  Remove from fridge 2 hours before cooking.  Pre-heat oven to 250 degrees and place in oven until you reach an internal temperature of 110 degrees (which should take about 30 minutes).  Check temperature every 5 minutes.  Pull from oven when you reach an internal temperature of 110 degrees. If finishing and searing on a grill pre-heat your charcoal or gas grill (we had our charcoal grill hovering around 500 degrees) Grill the chops on high heat for app. 1 to 2 minutes per side or until you get an internal temperature of 135 degrees.  If finishing/searing on a stove top use a cast iron pan on high heat to sear chops on both sides.  Let rest for 5 minutes and serve

We have found that it is a must to a have a quick and accurate meat thermometer, we use the Thermopen.(Check it out in our Products Ratings & Reviews Page)   


This year we decided to cook a Standing Pork Rib Roast on our Weber Kettle grill.  With the knowledge that our Forest fed pork cooks faster than store bought pork . We documented all times and temps to share with you in hopes that you also can prepare a juicy tender roast.  

4# Standing Pork Roast

1 TBSP Black Peppercorns
1 TBSP Fresh Sage
1 TBSP Fresh Rosemary
1 TBSP Fennel Pollen
3 TBSP Olive Oil
1 TBSP Juniper Berries
6 cloves Garlic
Sea Salt To Taste

Processed all ingredients in a small food processor into a paste. We rubbed the paste evenly onto the roast and wrapped in cellophane and let sit at room temperature for 1 hour. Fired up the Weber Grill using 2 charcoal baskets, placed on opposite sides of the kettle. We placed our roast on a cooking rack and into an aluminum pan placed it in the center of the grill to obtain indirect heat. The grill temp was hovering between 350 and 375 degrees. We placed an electronic remote oven thermometer in the center of the roast. To our amazement the internal thermometer read 100 degrees within 30 minutes! This roast was cooking a lot faster than we anticipated. We propped the lid of the grill open halfway to bring the internal grill temperature down to 250 degrees and continued cooking until the internal thermometer read 135 degrees. We pulled the pan and roast off the grill and within 5 minutes our roast was resting at 140 degrees. We let it rest for 10 minutes and sliced. It turned out phenomenal!


Cover a cookie sheet pan with parchment paper and arrange bacon on top of the parchment paper, evenly spaced apart.  Bake at 375 degrees for 15 minutes, carefully flip over and cook until bacon is fully cooked, Golden in color and crisp about 8 to 10 minutes depending on your preference of crispness.




2 lbs of your Favorite FRF Breakfast Pork Sausage

6 TBSP Butter

1 cup A/P Flour 

9 cups Milk

2 tsp Black Pepper

1 tsp Salt


Brown sausage in large skillet over medium high heat.  Drain sausage and set aside.  Add butter to pan and stir until melted. Sprinkle flour in the butter slowly and whisk gently. Pour milk into the flour mixture slowly, whisking constantly to the desired consistency.  Taste the gravy and adjust seasoning if necessary.  Add Sausage into the gravy and mix thoroughly. To increase or decrease the amount of gravy follow this Formula: 1/3 cup flour to 2 TBPS Butter to 3 cups milk.


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