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)
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)
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)
Anybody have ideas for a 9 pound pastured pork Boston Butt roast? It was given to me as a gift, and I was hoping to make it for Christmas. I have a grill, but no smoker. Ideally it would be an oven recipe. I've looked around for recipes, and can... (more)
thanks! yes, i love potatoes. weirdly, whenever i roasted potatoes, they always get stuck to the foil and then i end up with half of them to serve because the bottoms are burnt. can't wait to try them.
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)
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)
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?
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.
I cooked a boneless 6lb pork shoulder roast in my slow cooker the other day. Only other ingredients in the crock were sliced onions and an herb/spice/salt dry rub (no liquid was added). After 10 hours of cooking, the result was some delicious... (more)
Hi fellow Brits, Hoping someone can shed a little light on this for me. I know that Morrisons makes a big deal about being the only UK supermarket whose in-house butcher uses only British meat. However, I'm not sure about what this means in terms... (more)
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)
Hi everyone, I've seen a few questions asked about chewing on softened chicken bones after having used them to make stock, but mine relates to pork bones. I was straining my pork broth yesterday - it was the second broth from that batch of bones... (more)
I wasn't thinking last night when I prepared and ate my dinner - my mind was focused on a very distressing matter. The pork tenderloin was clearly rare and yet I ate it anyway. Now I am thinking maybe I shouldn't have. I am not going to worry... (more)
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)
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)
Is there any reason it wouldn't be wise to eat pork as ones main source of meat? I know red meat is generally recommended by the paleo diet doc's but apart from burgers/ground beef or a roast joint i don't enjoy beef much, i guess im a rare freak... (more)
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)
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.
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)
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?
I've got a hunk of pork shoulder, maybe 3 or 4 lbs. I need to cook it in less than 4 hours, in my oven. I'd like to add a rub, wet or dry, to the meat to give it some flavor. I also think some sort of sauce would be nice (particularly if it's a... (more)
I have a pig liver in my freezer from a pig I split with my friend (from a local farm down the road). What's the best way to cook/eat it? I also have some pig skin and some other random organs... Any site recommendations for recipes?
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)
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)
Hello! I bought two pork jowls at my farmers' market this morning without a clue as to how to cook them. Does anyone have suggestions or advice for preparing these tasty looking cuts? Thanks :)