Back Fat
Ready to make your own cooking lard? Back fat has a slightly meaty flavor compared to leaf fat, so it's best in savory dishes like eggs, potatoes, rice, or veggies.
Hunting fan? Adding pork back fat into your venison grind adds so much flavor as well as healthy fats often lacking in such a lean meat.
Lard is a nutrient dense, healthy fat when it comes from animals raised outside. Did you know that pigs which see sunlight have higher levels of vitamin D in their fat? So cool. Lard used to be a cooking staple in every kitchen. Let's make that happen again, shall we?
Our pigs live their best life out on pasture or in the forest, rotated often. Moving them allows the soil to rest, keeps them clean and from getting bored, and allows them easy access to the bounty of free food the land has to offer.
They are also fed locally grown, certified organic, soy-free feed along side any extra milk or whey from our grass-fed dairy cows. Premium feed and outdoor living create vibrant health in the animals and soil, which in turn provides the most nutrient dense foods for us.
We raise more heritage breeds that grow slightly slower than their conventional relatives. Because of this, and their ability to run and root, the color of our pork can be slightly more rich and appear to be red. This is a good thing as it indicates the pigs were able to move a lot. The red comes from higher levels of myoglobin, which means more iron. Pork is not a white meat, as it’s been advertised.