Pastured Pork Questions
What's the nutritional difference? How does the fatty acid profile differ? I'm sure someone can pull up a decent study - the USDA food database doesn't distinguish, of course.
I can't help you with the studies but I am assuming that you're interested just to see if pastured products are 'worth it' for you, and you want to see if you can back it up with peer reviewed science. I don't know about any 'studies', but... (more)
Pork, lamb, veal, chicken, obviously ground beef, even eggs -- is there a minority or a majority of folks who abstain from conventional meats? Is it expensive? Do you go as far as finding pastured bacon? What's your reasoning for doing this? ... (more)
This guy is like, the absolute authority on Grass-Fed beef. He lists everything, absolutely every single tiny little detail about everything... where the cut comes from, how it tastes, how to cook it, how not to cook it... etc etc. Everything is... (more)
Hi, I am purchasing a 1/4 of a pastured pig this Thursday. A friend and I are butchering it ourselves (she's taken a class and has done this a few times, it's my first time). I am more than comfortable with the roasts, ribs, shanks, and even... (more)
In Spain, Iberico pigs subsist on a diet of acorns. They are high in omega 3's and are some of the most sought after meat on the planet at around $50/lb. I've been trying to find pigs that are not grain fed and not $50/lb. Any of you guys have... (more)
forestfed.com I haven't tried it, but they are definitely free-range foraging pigs.
I'm hoping to find some quantitative info comparing pastured pork to conventional pork nutritionally. If you've ever seen such info, I'd be really interested to see it. If not, educated speculation is welcome. :-) Specifically, I'm wondering about... (more)
Where do Phoenix area paleo peeps go to fill their meat needs? I think I've figured out where to purchase beef and chicken. Pork is proving to be a bit more difficult to find, especially when trying to stay away from animals who are not fed soy... (more)
Last weekend, I bought my first whole shoulder of pastured pork, and did my own butchery to make many meal sized cuts from it. Hooray! The first thing I cooked down was all the bones that were in the shoulder with all the meat and cartilage that... (more)
Cube it, serve it in a large spoon with a spring of whatever herb you think would best complement it. Call it an amuse bouche. If they like it, put a blob on the plate and let them have at it.
We have a source for farm raised pork along with our grass-fed beef. While I was cooking up a big ham steak the other day I wondered if, because this is anti-biotic free and theoretically the animals are better taken care of and live in cleaner... (more)