Happy pigs enjoying a sunny spring day!
The Ulster Fry is an old dish that has long been a tradition in Ireland. This dish is still reputed to be one of the best cures for a hangover. There is some science behind this belief, as the dish is rich in animal fat, which supports the natural functions of the brain, and could help the body recover from an overdose of alcohol.
But you do not need a hangover to enjoy Ulster Fry. Aside from its brain health qualities, Ulster Fry is just flat out delicious and satisfying.
Traditionally, Ulster Fry contains bacon, two kinds of pork sausage, including blood pudding, eggs, potato bread, and Irish Soda bread, all fried in glorious bacon fat.
It has been very difficult to find decent sausages these days, as so many of them are made from factory meat and contain chemicals and other unsavory ingredients that I would not want to eat.
However, U.S. Wellness Meats has a number of great sausages that are made from quality meat, free of chemicals, which are perfect for the Ulster Fry.
Potato bread is not common in the U.S., but you can add two slices of it if you can find it. You can use any bread you like, including low-carb bread, for the Irish Soda bread. No matter what you use, it will be fried in bacon fat. If you do not eat bread, you can add another egg.
This version uses grassfed organ sausage to make a delicious dish that is even healthier than the original, and just as tasty, in my opinion.
4 fat slices of U.S. Wellness Meats Sugar Free Pork Bacon, (or 4 fat slices of U.S. Wellness Meats Sugar Free Beef Bacon Slices, combined with two tablespoons pastured butter)
4 one-quarter inch thick slices of U.S. Wellness Meats Liverwurst
4 one-quarter inch thick slices of U.S. Wellness Meats Bologna
2 slices bread, preferably a good Irish soda bread, but sourdough and even low carb breads will work. In fact, even a Paleo-type bread made of nut flours will work.
2 eggs, preferably pastured
- Place the bacon in a cold, large frying pan. Heat the skillet over medium heat, and render the fat from the bacon, turning occasionally. Do not pour out the fat, you will need every precious bit of it. When the fat is rendered and the bacon is crisp, remove the bacon slices to a warm place, and add all the sausages to the hot bacon fat.
- Brown each side of the sausages, turning once. They will brown quickly. Remove the sausages to a warm place.
- Add the bread. Break the eggs into the pan. Fry each side of the bread in the bacon fat until crisp, and cook the eggs until they are set to your taste, thought they are best when somewhat runny. Be sure to baste the egg yolks with bacon fat as they cook. Divide the ingredients equally on two plates, and enjoy!
Recipe and photo compliments of Stan Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue. Stan’s mission is to promote and teach about how to cook tender grassfed meat, real food, and how to follow the nutritional wisdom of Dr. Weston A. Price.
What makes our pork products special? We get asked quite often and decided to put together a special pork post!
Raised in Missouri, our pigs are sourced from a small cooperative of like-minded farmers. They are now using the Global Animal Partnership (GAP) 5-Step rating system. We are really excited about these changes as we are hearing about more and more producers getting involved in the GAP program, and more retailers and consumers paying attention to that label. To learn more about GAP, please visit their website for a breakdown of the steps, and for details about what producers have to do to stay in the program.
There are five steps in the GAP program, and most of our producers are on the Step 3 and Step 4 levels (enhanced outdoor access and pasture centered). All new producers have to start out with Step 1, which means they cannot use crates, stalls or cages. Most of our producers actually do have their pigs outdoors, even though this first level does not require it. Our pork cooperative works with their new producers to help them move up as soon as possible, however, if the farmer does not have a current plan in place to move on to the next level, they will drop them from the program. This ensures that any new producers are constantly moving up and not just staying at the first level.
What do they eat? Pigs are foragers, and most of our pigs are outdoors every day (weather permitting) to forage for bugs, sticks, roots, etc. Since pigs have a single stomach, unlike the four chambered stomach of cattle, we cannot raise a healthy animal on grass alone, so their diets are supplemented with corn and soy. This is usually a non-gmo feed ration, however, due to the historic dought of 2012, it has been very difficult (and much more expensive) for our producers to source and feed a 100% non-gmo ration. We are getting closer to 100% non-gmo, and this post and our website will be updated just as soon as we can claim 100% non-gmo feed once again. We also do not feed any antibiotics or hormones throughout the life of the animal.
What about nitrites? It is near-impossible to find pork in grocery stores that does not include some type of nitrites or nitrates. They are usually used in the curing process, and unfortunately have been suggested to be possible carcinogens. Most of the "nitrite-free" pork products are cured with celery salt, however this is another possible danger, as celery salt contains naturally occurring nitrates. The Weston A. Price Wise Traditions Magazine recently explored this subject in great depth as related to bacon. While there are countless ways to make bacon - the actual health benefits of this popular product depend on a host of factors, from the raising and processing, down to the cooking process.
The Wise Traditions article suggested that our ancestors had bacon figured out a long time ago. All it takes is a dry rub (we use sea salt) and a cure (ours cures for 2-3 days) then a slow smoke (our bacon is hickory smoked). The end result is deep pork flavor, healthy fat, and a new family favorite.
What makes our bacon so special? This year we completely revamped the recipe, we removed the honey powder and the only ingredients are pork bellies and sea salt. That's it - no sugar, maple syrup, spices, or sweeteners of any kind. We do not use any nitrites, nitrates, celery salt or MSG in the making or processing of the bacon. It is so clean, we even have Whole30 approval, a feat we are very proud of!
Since the new bacon went over so well, we have been working on several other pork recipes. Our Pork Breakfast Sausage is an office-favorite and a staple in our kitchens every morning. The new recipe contains only: pork, salt, rubbed sage, ground red pepper and black pepper. No sugars, sweeteners, nitrates, nitrites, or MSG, and the flavor is amazing!
Our newest release is the Sugar-Free Ham, just in time for the holidays. It is the same petite ham we've been selling, but we took out the honey powder and the ingredients are the same as the bacon: pork, sea salt and water. Be sure to check out the Sugar-Free Options section online for more sugar-free choices.
We've recently added a brand new pork product to our menu. After numerous customer requests and a new kettle purchase, we are able to render pork lard now. Lard is full of healthy fats and a great oil to cook or fry in. We offer the pork lard in a 2-lb pail.
For some new and unique recipe ideas, here are some of our ham favorites:
The Domestic Man: Honey & Citrus Glazed Ham
Against All Grain: Black Forest Ham
Civilized Caveman: Honey Baked Ham with Spiced Apples & Peaches
If you have any pork recipes or cooking ideas, we'd love to hear them! Feel free to post below or link to any favorite recipes you want to share.
By: Kelley Herring, Healing Gourmet
I have a confession to make: I’m a recovering vegetarian.
I didn’t shun meat for ethical reasons… although I do believe that all animals should be treated respectfully and humanely (even the ones we are raising for food). The reason I shunned meat is because I once believed that animal foods were unhealthy. I believed that they contributed to chronic illnesses like cancer and heart disease.
But despite my belief that a vegetarian diet was healthy… my body disagreed. I felt poorly. I was frequently sick. My hair lacked luster and my skin was dull. My mood and energy were almost always low. And while I wasn’t overweight, I did carry excess body fat.
In addition to fearing meat, I also feared fat. I used small amounts of olive oil or (gasp!) vegetable oil. But most of the time, I opted for “low-fat” products. Grain had a place at nearly every meal – whether it was bread, pasta, oats or rice.
The diet I was eating was not the one that humans evolved to eat. And my health, appearance and mental outlook suffered for it.
Around ten years ago, I began to learn the difference between healthy fats and unhealthy ones. I learned that much of what we have been told about nutrition and disease was a big fat lie. And I learned that the diet most humans do best on is the one that our genetic ancestors consumed, before the dawn of modern agriculture.
I soon shifted to a more primal diet. I began by adding fish, then poultry, then beef and pork. I also eliminated vegetable oils and grains. Everything started to change. My energy levels increased. My body became leaner and more responsive to workouts. And my skin started to glow again.
As I tossed out the canola oil and soy burgers, I replaced them with grass-fed beef and traditional healthy fats… including lard.
Wait a minute, you might say. For decades we’ve been told that animal fat is bad for our health. And lard is the worst of all. The very word “lard” conjures up clogged arteries and a big backside.
Those connotations are unfortunate, because lard is a healthy fat. In fact, it is one of the healthiest fats you can use for cooking. So what makes lard healthy? And why is it good for cooking?
What Lard and the Mediterranean Diet and Have in Common
The Mediterranean diet has long been praised for its health benefits. And you might also know that this way of eating relies heavily on a type of fat called monounsaturated fat (MUFA). Research shows that monounsaturated fats (MUFAs) can help to:
• Balance blood sugar
• Boost HDL (or good) cholesterol
• Protect LDL cholesterol from oxidation
• Reduce belly fat
• Reduce levels of CRP – a key marker of inflammation
We most commonly associate monounsaturated fat with olive oil and avocados. But this is also the primary fat found in lard. Monounsaturated fat accounts for 48 percent of lard’s composition.
What may be even more surprising is that many traditional Mediterranean diets – contrary to popular belief – are also high in saturated fat (which comprises 41 percent of lard).
Sally Fallon and Mary Enig explore this in a piece entitled: "The Mediterranean Diet: Pasta or Pastrami?"
"Consider the description of food in Sardinia [in Recipes of All Nations, published in 1935]. Grains are certainly a part of their diet, consumed as bread, pasta or polenta, but in most interesting ways. "One of their favorite ways of cooking macaroni is to cook it in either lamb or pork fat . . . with small pieces of either lamb or pork, chopped tomatoes, chopped garlic and curd, mixed with a little water and salt and moistened with a little game stock, if this is obtainable."
Gnocchi is flavored with saffron and "served with a tomato sauce, or with gravy and cheesemade from ewe's milk."
Polenta is enhanced with "chopped salt pork, small pieces of sausages and grated cheese."
A dish called La Favata is made with "pieces of salt pork, cut in large chunks, ham bone, special homemade sausages, a handful of dried beans, wild fennel, and other herbs and a little water."
Despite the widely held belief that Mediterranean diets derive their fat primarily from plant sources, historical records and traditional recipes tell a different story. They recount a culture with robust health and strong hearts. And it was a culture that prized and savored animal fats.
The American Paradox: Can Saturated Fat Reduce Heart Disease?
So what about the idea that saturated fat causes heart disease?
It’s just not true.
In fact, a growing body of research shows that saturated fats have been wrongly accused of causing cardiovascular disease.
A review in the American Journal of Clinical Nutrition evaluated data from 21 different studies. These studies involved more than 350,000 people. And the results? The researchers found "no significant evidence" that eating more saturated fat increased the risk of heart disease or stroke.
Another study published in the same journal found that saturated fat actually prevents the progression of coronary artery disease in women with metabolic syndrome. The researchers coined this phenomenon “The American Paradox”.
Multiple studies of Pacific Island populations who get as much as 60 percent of their total calories from saturated fat also show that cardiovascular disease is nearly non-existent.
Dr. Jeff Volek is a university professor and leading researcher. His extensive research shows that a high healthy-fat, low-carbohydrate diet confers significant health benefits. Dr. Volek also notes that, “Multiple recent reports find no association between dietary saturated fat intakes and cardiovascular disease (CVD).”
For decades, millions of people – at the urging of physicians and the fatally-flawed USDA pyramid – have avoided saturated fats for fear of disease. Lard has been especially vilified (even half the fat in lard is monounsaturated).
Instead, we have substituted polyunsaturated fats – like soy, corn, safflower, canola and other “vegetable” oils – much to our own demise.
Death by Vegetable Oil
While “vegetable oils” have been promoted as the healthy alternative, the truth is that these fats that are destructive to your health. A high intake of vegetable and seed oil is associated with inflammatory diseases including:
• Cardiovascular disease
• Type 2 diabetes and metabolic syndrome
• Irritable bowel syndrome
• Macular degeneration
• Rheumatoid arthritis
• Psychiatric disorders
• Autoimmune diseases
The reason? Vegetable oils cause free radical damage and inflammation. These are two primary contributors to chronic disease.
Cooking Up Chronic Disease
Because of their weak structure, vegetable oils break down readily (go rancid) simply when exposed to light and oxygen. Adding heat further damages their delicate structure. This generates more free radicals and dangerous compounds called lipid oxidation products (LOPs).
LOPs cause oxidative damage in tissues, cells and genes. They also cause cholesterol to oxidize and become “sticky.” This is a major risk factors for heart disease!
And that’s not all. By attacking cells and tissues, LOPs have also been found to promote cancer, macular degeneration, IBD, asthma, Parkinson's disease, kidney damage, preeclampsia and more.
But saturated fats are different. They are resistant to rancidity and oxidation. And they remain stable under heat.
Choosing Stable Fats for Superior Health
So, toss your vegetable oils and any packaged foods (including salad dressings, crackers, sauces, mayonnaises) that contain “vegetable oils” such as canola oil, corn oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, peanut oil and vegetable shortening.
For sautéing, stir-frying, pan searing, baking or other cooking methods, opt for fats with a high ratio of saturated fats – like lard, tallow, ghee and coconut oil.
And when choosing lard – or any animal-derived fat – be sure that it is pasture-raised without hormones or antibiotics, such as the products offered by US Wellness Meats.
ED NOTE: Kelley Herring is the Founder and Editor of Healing Gourmet – the leading provider of organic, sustainable recipes and meal plans for health and weight loss. Be sure to grab Eating Clean & Saving Green: Your Guide to Organic Foods on a Budget and Eat Your Way Into Shape: Flip Your Body’s Fat Blasting Switch and Melt 12 Pounds in 2 Weeks (includes a delicious 7 day meal plan!). Claim your free copies here...
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- 1-2 lbs Pork Chops
- 1 teaspoon cinnamon
- 1/2 teaspoon dried thyme
- salt and pepper, to taste
- 12 ounces fresh blackberries
- 1/2 cup balsamic vinegar
- 2 tablespoons water
- pinch of salt
- Turn your grill on!! If you don’t know how to light it, I can’t help you.
- Place pork chops on a plate and cover your pork chops in some cinnamon, thyme, salt and pepper on both side and press into the pork chop.
- While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt.
- Let the sauce begin to mix together, stirring frequently to make sure it doesn’t burn on the bottom.
- Turn heat to low and let the sauce simmer for about 3-5 minutes.
- Then pour half of the sauce into a bowl (you can leave the blackberries in the saucepan because you’ll just use them to top your chops off later).
- Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill.
- Then glaze the other side, cover grill and let cook for 5-7 minutes per side. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. Make sure your chop is cooked on both sides and cook completely through before removing from grill. (took me about 12-14 minutes total).
- Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up.
- Then eat until you cry. So delicious.
Recipe and photos compliments of PaleOMG
. For more mouth-watering recipes and entertaining rants visit her website
- 1/2 Cup Strawberries
- Juice of 1/2 Lemon
- 2 Tbsp Melted and strained Pastured Bacon Fat
- 1 Tsp Dijon Mustard
- Splash of Apple Cider Vinegar
- Salt and Pepper to taste
- Preheat your oven to 350 Degrees Farenheit
- Cut your bacon in half or to the length needed to wrap a loin and lay them out slightly overlapping on your cutting board
- Place a rabbit loin in each one and generously season the rabbit and bacon with salt, pepper, thyme, and sage to your taste liking
- Once seasoned, roll them up tightly. I set mine up so the bacon met on the bottom where I seared them first to help them stay wrapped
- Heat your saute pan on the stove over medium high heat, you are going to sear the bacon to finish cooking it most of the way
- Once heated, add some bacon fat to the pan or duck fat or any fat and place your bacon wrapped rabbit with the bacon joint down
- You are going to sear the rabbit on all sides cooking the bacon so prob 2-3 mins total rotating as it sears
- Once all is seared place your entire pan in the oven and cook for 5-6 minutes turning occasionally
- Remove from the oven and let rest for 10 minutes. The loin should be medium-rare or pinkish when done
- While your rabbit is resting after its exhausting weekend of delivering easter baskets, take all the ingredients for your dressing and throw them in your food processor. Turn it on and let the magic happen until well blended
- If you want more bacon flavor, add more bacon fat, problem solved
- When done, slice your rabbit loin and plate on a bed of mixed greens and drizzle with your dressing
- Garnish with a lemon if you would like the citrus and enjoy
- And don’t worry Peter Cottontail has plenty of children to carry on his legacy of the easter bunny next year. So don’t fret about eating him, easter will still go on.
1 petite ham
2 tbsp raw honey
2 tbsp orange juice
1 tbsp dry mustard
1/2 tsp black pepper
1 pinch ground cloves
1 cup white wine
1 cup water
1 orange, cut into slices
Thaw the ham in the refrigerator. Remove the ham from the fridge, and let it sit out for 30 minutes to bring it to room temperature.
Preheat your oven to 325 degrees. Place the ham on a roasting rack, in a roasting pan. Pour the wine and water into the pan, and line the pan with the orange slices. Cover the pan tightly with tin foil and roast for 30 minutes.
While the ham is roasting, combine the honey, mustard, orange juice, ground cloves and pepper, and heat everything on low for about 15 minutes. Keep everything at a very gentle simmer, stirring often; it should thicken slightly.
After the ham has roasted for 30 minutes, remove the tin foil and brush on half of the glaze, rotating the ham to glaze both sides. Roast for another 15 minutes, uncovered, and then brush on the rest of the glaze (rotating like before). Keep an eye on the level of liquid in the pan, and add water if needed. Roast for an additional 15 minutes and check the internal temperature; it should register at 155-160 degrees. If it's not there yet, just keep checking it every ten minutes.
Let the ham rest for 10 minutes, and carve into thin slices. Recipe and photos compliments of The Domestic Man.
Super Bowl Sunday is here again! What are some of your best Super Bowl treats and eats? We have compiled a few simple and tasty recipes for you to enjoy compliments of a few of our Paleo-friendly featured chefs. Want more mouth-watering recipes from your Paleo favorites? We have recipes from much more including Balanced Bites, The Clothes Make the Girl, Paleo Comfort Foods, Jen's Gone Paleo and Everyday Paleo...to name a few. For more recipes visit our featured chef page.
- 2 tart apples, peeled and cut into 3/4 inch cubes
- 1 lb pork tenderloin, cut into 3/4 inch cubes
- 2 tbsp traditionally fermented wheat free tamari or Coconut Aminos
- 2 tbsp maple syrup
- 2 tbsp olive oil
Combine tamari, olive oil, half the maple syrup, and pork in large bowl and marinate for one hour or overnight. Soak wooden skewers for 30 minutes. Alternate the pork and apples on about five or six skewers. Grill or broil in the oven 15 minutes or until brown. Turn and brush with extra marinade halfway through. Drizzle with remaining maple syrup and serve. Recipe compliments of Peggy Emch of The Primal Parent.
Herbed Chicken Skewers
- 5 pounds of chicken tenders
- 1/4 cup olive oil
- The zest of one lemon
- 1/4 cup herbs de provence
- Salt and black pepper to taste
Rinse chicken tenders under cold water and pat dry with a paper towel. Carefully remove the tendon with a knife. Cut tenders into large chunks. In a large mixing bowl, combine chicken, olive oil, herbs de provance, lemon zest, salt, and pepper. Cover bowl with plastic wrap and let marinate for 2-4 hours. Preheat grill to medium high heat. Skewer chicken, and grill 12-15 minutes, turning every 3-4 minutes until meat is no longer pink. Recipe compliments of Hayley Mason and Bill Staley of The Food Lovers Primal Palate.
More of our Super Bowl Favorites:
Crispy Spiced Chicken Livers
Lamb Meatballs with Cucumber Coconut Raita
Sliders with Roasted Garlic Ciliantro Chimichurri
Sausage Stuffed Dates
For more mouth-watering recipes visit our monthly chef page.
When US Wellness Meats was founded back in 2000, we were raising and selling our grass-fed beef
products only. After a few short years in business we realized we needed to widen our horizons as there are so many other great products we could be offering! So we started to branch out into grass-fed dairy and lamb products, and things continued to grow from there. We would not be the company we are today without the other amazing farmers and producers who contribute to our business.
We get customer questions weekly about the different sources of our products and where they are raised, so we decided an in-depth blog post would be a great way to address all of these questions at once!
We’ll start at the beginning
Our beef is raised in the heart of the Midwest. Most of our current production comes from three of the founding members
of the company located in Northeast Missouri and West Central Illinois. We enjoy long summers with abundant rainfall to keep our pastures green most of the year. We bale plenty of those warm weather grasses in the summer so the cattle enjoy those same grasses when snow is on the ground.
We also source hard to come by cuts (such as hangar steaks, flanks, etc) from a farm run by personal friends of ours in picturesque Tasmania. This island is the ideal place for grazing animals as they have a temperate climate that allows for grazing year round, and no hormones or GMOs are even allowed on the island. Both our Midwest and
Tasmania cattle are 100% grass-fed and grass-finished. Lamb:
Our lamb is also a Missouri product. Raised just south of US Wellness headquarters near Perry, MO our lambs are 100% grass-fed and grass-finished. They enjoy lush Missouri pastures and plenty of rainfall. Bison:
Our bison are roaming around the open pastures of the Dakotas and Northern Plains and our farmers there are dedicated to improving the native grasses of the area, and ensuring the natural way of life bison have been accustomed to for decades. Our bison products are 100% grass-fed and grass-finished. Pork:
All of our pork products are GAP-certified, meaning they are raised in the best conditions possible. Our pork comes from Heritage Acres which is a group of small, local Missouri farmers providing the finest quality, antibiotic-free pork. Poultry:
We actually have two different poultry farms raising animals for US Wellness Meats. Oaklyn Plantation in Darlington, South Carolina raises all of our free range 20-lb chicken bundles and ships those direct from the farm.
Due to growing interest and frequent customer requests, Oakland Plantation also started raising soy-free chickens in the summer of 2011.
Our second producer is in Oklahoma, and they raise free range birds for our smaller chicken packages. All of their birds are raised under sunny Oklahoma skies on a non-GMO feed ration, in addition to the grass, sticks and bugs they enjoy on a daily basis. Rabbit:
Gourmet rabbit is one of the best kept secrets here at US Wellness Meats. Our rabbit comes from a small farm in Michigan. Seafood:
Our seafood products come from Vital Choice, one of the premier wild-caught seafood providers in the country. Their products are certified sustainable, and most products are caught off the west coast and surrounding waters. The only exception is our wild-caught raw shrimp which comes from a different company fishing off the coast of Mexico. Dairy:
We are very lucky to be able to source grass-fed dairy products, without any added growth hormones.
Our Pure Irish Kerrygold Butter is grass-fed from Irish cattle. We have two different Amish dairies- one in Indiana, the other in Pennsylvania, who supply us with raw, grass-fed cheese as well as four different varieties of goat cheese. Olive Oil:
One of the newest additions to our store is Extra Virgin Olive Oil, produced by Chaffin Family Orchards in Oroville, CA. Most of their trees are over 100 years old and all the olives are hand-picked. They use the animals on their farm to help with trimming and pruning – check out the goats on weed control!
We have carefully collaborated with like-minded farmers and individuals that hold their products to the same standards we believe in for our company. Long story short, we have built our business over the past eleven years while respecting our animals and our environment. We enjoy the products, just like our customers, so it remains our goal to offer the best selection possible.
The US Wellness crew had an amazing meal on February 27 at Thyme Square Cafe's Feature Farmer Dinner, where US Wellness was the “featured farmer”. Thyme Square Café is located just across the river in scenic Quincy, IL and is one of our best wholesale customers.
The five course meal featured our Beef Brisket, Whole Chicken, Rabbit Striploin and Lamb Chops, in an effort to showcase the wide array of meat cuts we offer. Chef Cory Shupe and his staff did a remarkable job preparing every course and explaining to the sold-out restaurant exactly how everything had been prepared.
The mouth-watering menu is below, along with some photos and comments.
Thank you again to Chef Cory Shupe and his staff for a delicious dinner and a wonderful evening!
Appetizer: Amuse Bouche
Bite-size morsel to tease & wet the palette…
This was our Beef Brisket – corned and served with cabbage on a small biscuit. Don’t let its size fool you – it was small but the flavor was incredible!
1st course: Chicken galantine, grilled ciabatta, tart cherry mustard & marinated olives
Our Whole Chicken, including homemade broth, organs, etc…very, very healthy! This dish contains the chicken broth, which is a superfood itself, but also all the organs: liver, kidney, etc and all the health benefits they provide. The grilled ciabatta was an excellent side dish and we loved the tart cherry mustard!
2nd course: Braised rabbit risotto with wild mushrooms & Italian parsley
Rabbit striploin served over rice with creamy mushroom sauce and chunks of wild mushrooms topped with parsley. This was a hands down US Wellness favorite! For many of us it was the first time trying rabbit, and we were more than pleasantly surprised! The rabbit striploin was very tender and lightly seasoned to give it a clean, crisp flavor.
3rd course: Lamb chops with roasted potatoes, rosemary, carmelized onions and grilled lemon
Lamb rib chops – amazing. Our lamb comes from the Katadin and Dorper breeds, which are hairsheep, meaning they do not produce wool. This leads to a fresh, clean flavor. The 6 oz lamb chops were amazingly tender with an outstanding flavor - we could have all eaten twice as much!
4th course: Coffee cream profiteroles topped with toasted pistachios; served with spiced hot chocolate
Some of the best hot chocolate we have ever had! It actually contained cayenne pepper, which we would have never guessed. It was completely addicting and we could have drank a gallon of it!
We went home full and happy! We had a great evening and met many new friends who had plenty of questions to ask about grass-fed meats.
(Jim, Jen, Tressa, Amanda, John)
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