This oven-braised pastured pork belly recipe from Dan Barber pairs the lush and fatty cut with a several-day cure using a salt and spice mixture to bring out one-of-a-kind flavor.
Get started making your own charcuterie with this easy Garlic Sausage Recipe. By making your own sausage from scratch, you can use your own quality meat, customize the flavorings and leave out anything artificial.
Vermont farmer Walter Jeffries details all the cuts of meat on a pig, as well as many other uses of the animal, from working the soil to providing delicious lard for baked goods.
Guest Chef Barbara Michelson talks about her recent pork workshop with Cole Ward
As more people decide to pay a little extra for locally grown pastured turkey, demand may not meet supply. Make sure your bird is secure by buying farm-direct or shopping early.
Compiling a list of 100 ways to use eggs is easy. From scotch eggs and huevos rancheros to crème brûlée and hamburger patties, this integral ingredient consistently finds its way into our favorite dishes.
When done right, you can reduce your feed costs by up to 75 percent - even after taking your fuel costs into account.
A brief description of what happens after slaughter.
Lean, grass-fed beef is perfect for making jerky.
The network of proteins in egg whites lends itself to a miraculous transformation to egg white foam, which you can use to create delicious dishes with light texture and lots of volume.
Discover the difference between the labels "free range" and "pastured" when it comes to eggs and chicken meat.
To ensure you have quality fat in the kitchen from pastured animals, learn how to render beef tallow at home. I’ve rendered beef fat into quart jars of tallow two years in a row and consider myself seasoned in the art of avoiding too much of a mess in making it. The fat lends a flavor to dishes that is particularly desirable for Mexican foods, fried potatoes and savory pie crusts. This fat keeps for three months in a refrigerator.
We use some old and tried techniques for how to process the meat, like curing and smoking the big cuts so they'll keep without being put in a freezer. We're constantly striving to learn new, mostly old ways of utilizing and preserving more of the pigs for our own consumption, by making headcheese, confit and lard.
Keeping feeder pigs over the summer is a good way to use garden leftovers and produce great tasting home-grown pork!
Small-scale local meat producers are teaming up with mobile slaughterhouses to make local meat more sustainable, accessible and affordable
Ever wondered about the real meaning behind terms like cage free, free range, and pasture raised?
Here are three easy observations you can make every day to see how your animals are performing. Use them to constantly adjust your grazing program, instead of “flying blind” until sale day or weighing. They can help you adjust paddock size or give supplemental nutrients.
Cowpies are a valuable source of clues about your herd's health and productivity. A quick look at manure consistency in the pasture can help you manage for peak profit.
Like many things related to food, the free-range label misleads customers, so we explore the differences between free-range and pasture-raised.
All the principles of sustainable grazing management can be summarized in one rather strange statement: your cattle should appear not to have legs! Their short legs should be hidden in tall grass. Both animal genetics and pasture management contribute to this philosophy. In this article, I’ll start with cattle selection and care protocols. In Part 2, I will cover forage considerations.
The Humane Society of the United States and the United Egg Producers agreed to work together to pass federal legislation for better treatment for the country’s egg-laying hens. While the slightly larger, furnished cages are an improvement for chickens in industrial egg production, you can support animal welfare and get more nutritious eggs by buying pastured eggs from local farmers or raising chickens yourself.
A few months back I heard a comment on an NPR radio program that really caught my attention. The program was about the local food movement and at one point the guest on the show said, “Now remember - just because it’s local doesn’t necessarily mean it has a smaller carbon footprint. That Argentinian apple that was shipped on a barge with thousands of tons of other apples may actually have required less fuel per apple than the apple than came from a few hundred miles away in the back on a farmer’s pickup.”
Organic Valley's new Pasture Butter is a standout among cultured butters and organic food products. This is one of the few products available today that respects Mother Nature by paying attention to the seasons, not to mention the needs of our food-producing animal friends.
One locavore takes responsibility for raising and slaughtering her own chickens.
This Thanksgiving consider opting for a pastured turkey instead of a commercially raised bird, and think about buying local Thanksgiving foods, too.
The results of our latest nutrition tests show that eggs from hens raised on pasture (true free-range eggs) exceed commercially raised eggs in vitamin D content.