Pork

Pork

Pork Questions

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by 0 · about 4 hours ago

I am looking to add some pork to my diet. I have the option of fresh pork (pork chops, shoulder, etc.) or nitrate/nitrite free sausages and bacon (AppleGate farms and a few others I can't think of off the top of my head). What is better to... (more)

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harnessedinslums 0 · April 13, 2014 at 1:59 AM

I have had horrible headaches after eating fresh pork products before. Unsure whether it was because it was conventional or if it was some issue with pork itself. Once a week, however, I eat bacon from a local organic farm and I feel pretty good... (more)

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by 247 · about 4 hours ago

So I found those fried crispy pork rinds at my local supermarket and was wondering if I could have them since they're fried in 'their own fat' and only some salt is added, and THEY ARE DELICIOUS and nice when you can't have regular chips.... (more)

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joanna_4 0 · January 11, 2014 at 12:29 AM

if i had access to pork rinds with those ingredients, i'd eat them!!

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by 88 · about 4 hours ago

http://www.grasslandbeef.com/Detail.bok?no=1218 It says refined but its not messed with at all.

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jake3_14 0 · October 28, 2013 at 1:57 AM

I'd trust U.S. Wellness meats. They've been around awhile and haven't been the subject of any scandal. Their price for lard, however, is outrageous. If you can obtain pastured pork fat from a reputable source, it's absurdly easy to render... (more)

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by 1880 · about 4 hours ago

I've been buying pastured pork at the farmer's market for the past several weeks -- pork chops. Tonight, there was a big difference in the smell and taste -- kind of gamey. I've written to the farmer but in the interim, I'm wondering if this... (more)

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glib 0 · September 02, 2013 at 2:14 AM

It can taste gamy, and generally, the gamier the taste the more pastured it is. Acorn finished pigs have bright red, gamy, leaner meat (they have to go up and down hills), not far from the taste of a wild boar of course. Go for gamy, if you care... (more)

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by 5 · about 4 hours ago

Hey, I was a vegan for a while, recently changed over to paleo because my health wasn't improving and wanted to try it out, I guess still detoxing from being grain free but my brain fog has been terrible lately, I was driving today and even ran a... (more)

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by 292 · about 4 hours ago

Hi guys! I was wondering about bacon! It's clearly something a lot of people who eat paleo eat! Is there a certain type to eat/not eat?? And presumably it's best to not eat too regularly or is that mainly up to how much you feel is enough?

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Matt_11 0 · May 22, 2013 at 1:38 AM

Nitrate/nitrite-free is a gimmick, don't bother. A little sugar for the cure, completely fine! It's much more important that the actual meat be good quality, rather than focusing excessively on the cure used.

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by 25 · about 4 hours ago

I live in Pasadena, CA. I recently discovered that if I purchase pork belly at around $5.60 or less per pound it would be cheaper and healthier than if I kept buying the nitrite/ate free bacon from Trader Joe's. My girlfriend and I have a bacon... (more)

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Dragonfly 0 · April 18, 2013 at 5:44 PM

www.eatwild.com

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by 60 · about 4 hours ago

Hello all, Ive been at this for a month so far and i love it... I was just wondering if us Paleo folk have yet found a stable source of meat from any larger reputable meat suppliers? Or do you all try to to get grass-fed organic meats locally? I... (more)

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Matt_11 0 · April 07, 2013 at 11:17 PM

Paleo gets a little too hung up on grass-fed and organic. Grass-fed is great, but 100% grass-fed isn't necessary - some grain is fine in a cow's diet. Even more is fine for chicken and pigs (they're not grazing animals, they forage.) Organic...... (more)

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by 343 · about 4 hours ago

Hi all, I bought some diced pig's heart today as I'm trying to get into offal more, but I'm not sure what the best way to cook it is. I have some nice pastured pork mince which I was going to make burgers out of - does anyone have any thoughts on... (more)

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glib 0 · July 24, 2013 at 7:35 PM

It is very similar to beef heart, and I agree with suggestions. To tenderize, marinate. Ginger is something that will soften the meat. I hesitate to recommend poaching or stewing because heart has no fat and does not tenderize like fatty, tough... (more)

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by 0 · about 4 hours ago

I need to find out where I can get grass fed meets in the St. Louis, MO area. If anyone has any info on this, please let me know.

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by 164 · about 4 hours ago

Do any of you eat brains? I encountered a venue selling pork brains and while I've sampled from other weird parts of the pig I've never tried brain. Thoughts on safety/recipes?

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bjjcaveman 0 · January 21, 2013 at 7:56 AM

I tried it once... and didn't like it. Then I read about spongiform encephalopathy and Creutzfield - Jakob disease that have reportedly been associated with eating brains... and it scared me enough not to want to try anymore... I'll stick with... (more)

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by 5 · about 4 hours ago

Is anyone in the San Antonio, Austin or Hill Country areas of Texas interested in a meet buying coop? I know of an excellent source for grass fed free range beef and free range, non GMO fed heritage pork and grass fed free range lamb in Llano,... (more)

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Damon_3 0 · February 18, 2013 at 4:49 AM

I am very interested. How do we contact you to get it started?I could use a half a steer if its not too dear and tastes good.

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by 3 · about 4 hours ago

do pork rinds contain high levels of msg? my friend said that they have been known to cause lucid dreams so i did some research and it said that this was because the high level of msg in them.

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greymouser 0 · January 18, 2013 at 1:39 AM

Good pork rinds should only contain pork skin and salt. I have never seen MSG on the label. I just googled and found some brands with "flavored" pork rinds that do contain MSG. So be careful.

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by 10 · about 4 hours ago

S I absolutely love beef, pork and lamb and I only eat 100 percent grass fed lamb, beef and pasture raised pork from local farms that also raise them organically. But what my question is how often should I really be eating it? I almost have my... (more)

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Mike_T_1 0 · January 15, 2013 at 3:21 PM

They are not harder to digest. That is myth. Meat digests in your small intestine, making it easier to digest than many other foods. Eat them as often as you'd like (assuming you're hungry and only eating to satiety). I can't imagine it will... (more)

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by 84 · about 4 hours ago

enter code hereI want to eat bacon, but it has a strong smell of pork that people in my house hates the smell of the bacon. There is a way to fry or cook the bacon without smoke (smell) at all?

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Wcc_Kamal_Stabby_fan 0 · January 06, 2013 at 3:15 PM

Fellow member Jules K has a good answer. I use this method also. It's much better than pan frying in my opinion. http://paleohacks.com/questions/81912/how-to-fry-bacon-without-smoke/81918#81918 (more)

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by 499 · about 4 hours ago

I finally have a slow cooker that a friend is letting me borrow for a few months. I'm really excited to use it and earlier today found a butcher with a great sale on pork butt so naturally I bought about 4lbs.I want to cook everyday paleo's... (more)

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Cheryl_8 0 · October 02, 2012 at 1:52 AM

Just go to nomnompaleo.com and search "slow cooker pork" and try her Kaluha pork recipe. I take a 6 lb pork shoulder/butt and smear it with 1.5 tbs. of sea salt, 8-10 minced cloves of garlic, and 1 tbs. crushed red pepper flakes (hubby doesn't... (more)

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by 457 · about 4 hours ago

For those that have tried each or some what are you thoughts on them? Nutrition, taste, price? I have an option of getting 2lbs of pasture raised pork liver for $10. But somewhere in my head I'm thinking I should stick with chicken or beef... (more)

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MarkES 0 · September 15, 2012 at 1:31 PM

The Jaminet's of the Perfect Health Diet recommend avoiding pork liver. http://perfecthealthdiet.com/2012/02/chopped-liver-pate : We would recommend beef or lamb liver (not pork liver ??? see the upcoming conclusion to the pork series) from a... (more)

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by 175 · about 4 hours ago

My family and I have been paleo/primal for a little over one year now and we feel great! We love bacon, good bacon. We eat bacon about 3-5 times per week at breakfast. We buy our bacon from our local butcher, its made in-house without any added... (more)

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Alex 0 · September 14, 2012 at 2:54 PM

What is this "too much bacon" of which you speak?

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by 20353 · about 5 hours ago

Is anyone cutting back on pork consumption?

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Matt_11 0 · July 12, 2012 at 11:12 AM

Nope, I eat more pork than ever. My diet is approximately 1/3 cow, 1/3 pig, 1/6 eggs, 1/6 seafood. Previously it was closer to 1/6 cow, 1/6 pig, 1/3 chicken, 1/6 eggs, 1/6 seafood. I find chicken to be so boring, and not available to the standards... (more)

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by 2682 · about 5 hours ago

Their website is giving me an error right now. They have a LivingSocial deal that claims they use grass-fed and hormone-free meats. The deal is 50% off their products. I'd love to know if this is a good product! Thanks for your help. 8) Looks... (more)

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Matt_33 0 · June 29, 2012 at 2:48 AM

I've had the ribs -- and they are by far the best I've ever had. That's a great deal -- thanks for sharing that!

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by 5381 · about 5 hours ago

Now theres that whole nitrate issue, but nitrates are naturally occuring in ground grown plants, and thats where most of the nitrates on our diet come from, so I dont really care that much TBH. But i am very hard trying to balance my omega-6/3... (more)

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Eric_12 0 · June 17, 2012 at 6:55 AM

Grass fed pork will have a slightly better ratio. To get your ratio high consider wild salmon twice a week and grass feed beef or bison the other days. And pastured eggs. Or some variation of that.

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by 100 · about 5 hours ago

Looking for ways that people have prepared pork belly. Look for quick and easy. Thanks!

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Bread_Eating_Beelzebub 0 · June 08, 2012 at 5:12 PM

Crock pot. Slab of pork belly that fits in the bottom. Season with whatever you want, but salt and a tiny bit of honey seems to be magic. On low for 6-8 hours. Slice, pan sear in the fat that accumulates in the bottom of the crock pot. So delicious! (more)

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by 1418 · about 5 hours ago

I have a pork belly sitting in the fridge and I will be making my own bacon soon but in the mean time I will be buying from the store. I only buy the bacon with cultured celery extract instead of the ones with sodium nitrate in them. Which bacon... (more)

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Matt_11 0 · April 26, 2012 at 9:41 PM

I'm willing to wager there's not a whole lot of difference between the two. I'd be more interested in the quality of the meat rather than the details of the cure.

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by 231 · about 5 hours ago

So, I want to diversify my animal eating(currently consuming mostly grass fed beef from a side of beef), and a local farm sells pork sides, but he grain feeds(with local VT grain) his pigs. Should I pass, or go for it since it's a local... (more)

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Jules_1 0 · April 23, 2012 at 3:55 PM

If the price is right and the pigs are humanely raised, I'd go for it. Pigs aren't grass-eaters, I believe they just kinda eat whatever they find; it would probably be pretty tough to find affordable pork that feeds exclusively on forage.

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by 1418 · about 5 hours ago

I like to eat my bacon soft with the fat still white and visible, with the meat cooked, I hate bacon crispy/brown like most people seem to like it. Are there any of you who like it like that also? How do you guys like your bacon done?

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tdgor 0 · April 20, 2012 at 12:53 PM

Both my kids (currently teenagers) like it like that. They think I "overcook" it when it's crispy. I once (years ago!) found some raw bacon underneath my daughter's dresser (!!) that she had taken a bite out of and then discarded, but that's a... (more)

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