Delicious Pastured Pork

I can’t tell you how much I have appreciated having a freezer full of meat. It’s like having a convenience store right next door. It reduces stress about what to feed my family and it reduces the amount of trips I take to the grocery store. Time saving – yes!

Having a whole hog wrapped and ready has also increased the health factor in our meals. We have been able to choose how our meat is processed and what ingredients go into our food. It has also led to a few fun new recipes.

Yesterday we tried roasting a slab of side pork and boy was it delicious! img_1590
Crispy, meaty, satisfying. Bacon, I’m never coming back. And now we have leftovers that I’m excited to try in an Asian stir fry tomorrow night. I’m not a big fan of cooking, but when I can produce results like this, it gets me excited!

The meat of pastured pigs is a different product than the conventional raised meat you would find in the grocery store. Here’s a little health information I found comparing wild boars (completely pasture raised) and conventionally raised animals (in a large barn with cement floors).

“Because pigs are monogastric animals (single stomach), they have the ability to convert vegetable and plant 18 carbon fatty acids (ALA) to the 20 and 22 carbon fatty acids (EPA and DHA) which reduce inflammation, reduce cardiovascular disease and promote good health for us all when we eat pork. Free ranging pork contains higher concentrations of these beneficial fatty acids than are found in their feed lot produced counterparts.”1

We continue to provide a non-GMO and soy free diet for our hogs as well as hay throughout the winter. They run and enjoy themselves by producing all sorts of havoc on our farm. Trust me, they’ve found lots of good forage as they’ve roamed past their boundaries this winter. Which leads me to make sure they don’t outgrow their welcome around here…

We still have a few half and whole hogs available for our spring butcher dates (March and April). $3 per pound hanging weight. Give us a call and we’ll tell you more: 218..927..1425.

You’ll definitely have to try this recipe with your next order!

Roasted Side Pork

  • Servings: 10-15
  • Time: 90 minutes plus marinate time
  • Difficulty: easy
  • Print

2-3 pound side pork
For Rub:
1 Tablespoon cracked peppercorns
1 Tablespoon salt (we use Real Salt brand)
1 Tablespoon granulated garlic
1 Tablespoon Chinese five spice powder, or spice of your choice

Mix together rub ingredients. Rub generously and completely around the side pork slab. At this point, I recommend placing in the fridge for up to a day to let the seasoning do it’s work.
Once your slab has rested for a time (1 hour to 1 day), place the meat onto a “cooling rack” or other slotted roasting pan on top of a large baking sheet with the fattiest side up. Make sure there are raised sides on the baking sheet so the liquid fat does not drip into the oven. Roast at 325° F for 90 minutes or until the internal temperature is 145° F.  Cool slightly, slice and serve.

 

Cordain, Loren. http://thepaleodiet.com/bacon-anything-left-to-discuss/ June 16, 2014

 

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