For loin or rib chops, or roasts, the “fool proof steak” method will work beautifully, although we recommend a finished temperature in the 140°F range. Here again we are lower than the USDA recommended 160°F, so please do so at your own risk, but with this lean pork you will almost certainly dry out the meat at higher temperatures. 


For country style ribs, we recommend a moist, slow cook method. The simplest and best recipes we have found made some of the most delicious pork we've ever tasted:

  • Pour an entire bottle of your favorite barbecue or other sauce into a saucepan. After adding the meat, add water until the meat is almost entirely covered. 
  • Simmer, covered, for about 2 hours, until the ribs are fork tender. 
  • Sear on an outside grill, or in an oven set to broil, for a few minutes until the outside of the meat is almost blackened. 


If you have time on a Sunday morning, we have found that our thick cut bacon cooks best slowly, over low heat. An innovative method we like is covering with foil and a small cutting board or other weight, so that the bacon cooks evenly and remains pressed completely flat. We usually set our stove to a low setting and cook it up to 20+ minutes, letting the excess fat melt away and draining the pan every once in a while so that the bacon is not frying. 


Pork sausage in the US can legally contain up to 50% fat and still be labeled "sausage"...but animals raised on pasture without antibiotics and not confined to cages simply don't have as much fat--especially "bad" fats like Omega-6 fatty acids. The best method for cooking our sausage:

• Defrost in warm water until completely thawed (about 15 minutes).
• Cook slowly over low heat in a covered frying pan with some olive oil, using tongs rather than a fork, for 15-20 minutes.