6 boneless pork loin chops from pasture-raised pigs.
Raw. Frozen. Keep frozen or refrigerated.
If you’ve never had the pleasure of eating pork from pasture-raised pigs, get ready for a delightful surprise. Unlike fish oil supplements or kale smoothies, this part of your healthy lifestyle is easy to love. Pastured pork is deeper in color than grocery store pork, less prone to dryness, and far more flavorful. Once you try it, there’s no going back!
There might be a lot of fancy food in the world, but nothing can really beat a good pork chop with salt and pepper. If you have time, season or marinate 12-24 hours ahead of time, and allow to come to room temperature before cooking. Or skip that and cook on a grill or skillet over high heat until the outside is richly golden and the inside has only a hint of pink. Let rest a few minutes before serving to finish cooking. The recommended safe internal temperature for pork cuts has been lowered to 145, so there is no need to dry out good pork with overcooking.
Pigs in the pasture are some of the happiest animals in the world. They get to spend every day living their piggy dreams: rooting, munching, and napping. We supplement their wild diet of roots, nuts, and plants with a corn-free, soy-free feed mix based on peanut meal. When it's time to harvest them, we send them to a local, state-inspected butcher for processing. For more information about our farm's practices, check out Our Standards.