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US Wellness Pork

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.

Missouri Pork

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 bacoBaconn 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!

Petite Ham

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:

Citrus Glazed Ham

 

The Domestic Man: Honey & Citrus Glazed Ham

 

 

Black Forest Ham

 

  Against All Grain: Black Forest Ham

 

 

Honey Baked 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.

 

Comments

Can u tell me sodium content per serving on the petite ham?
Posted @ Thursday, November 29, 2012 8:15 AM by Carey
Since this is a new product we don't have the nutrition data posted yet but it should be available on the website by the end of the week! 
Posted @ Thursday, November 29, 2012 9:14 AM by US Wellness Meats
I am anxiously awaiting a truly pastured pork product. Even if supplementary feed is supplied, I am surprised the US Wellness - a company touting pasture raised, healthy meats - stands by feeding their pigs GMO soy and corn. That certainly will boost the omega 6 levels higher than desired. Is there really not a pork supplier that doesn't feed corn and soy?
Posted @ Monday, December 03, 2012 1:44 PM by chris
We appreciate the feedback. Finding a producer not feeding corn or soy will be hard to find. Since pigs have a single stomach they require some sort of supplementation to their diet to raise a healthy animal. They are normally on a non-GMO ration, however with the drought this year leading to very low yields, sourcing this non-GMO ration has been very difficult for our farmers. We will get back to a 100% non-GMO diet and will have the website updated at that time, however we cannot say that it is currently 100% gmo-free.
Posted @ Monday, December 03, 2012 2:36 PM by US Wellness Meats
Are you planning on someday offering pork liverwurst? I am looking for pork liver, and haven't found a humanely raised version anywhere.
Posted @ Thursday, December 13, 2012 7:54 AM by Lori Schaffer
We will look into pork liverwurst - thanks for the suggestion!
Posted @ Friday, December 14, 2012 8:17 AM by US Wellness Meats
I appreciate the honesty about the feed. 
 
And I second the suggestion of pork liverwurst! It is so much creamier.
Posted @ Tuesday, December 25, 2012 5:22 PM by Deborah
Thanks for this overall information on your pork! Can you describe what breed of hogs you are raising? I've read that heritage breeds (e.g. Berkshire) are more flavorful and have higher fat content than modern hogs breeds.
Posted @ Wednesday, December 26, 2012 12:09 PM by Rick Hecht
I'm confused on the "curing" process. In this blog you talk about curing the pork, yet on some of my US Wellness Meat pork products it talks about being uncured. Can you explain the process and the difference here?
Posted @ Thursday, January 03, 2013 6:53 PM by Brian
The most common way to cure is to use nitrates/nitrites on the meat, which unfortunately are possible carcinogens. We don't use any nitrates/nitrites on our pork. Any of our "cured" products are cured with sea salt only.
Posted @ Friday, January 04, 2013 8:12 AM by US Wellness Meats
Thank you US Wellness for the disclosure on the pigs' diets. I am certain it is better than most conventional pork fed "100% vegetarian". 
 
I would like to suggest more sausages variety for sale such as chorizo, andouille, or even blood sausage  
 
Thanks and GO BACON!!!
Posted @ Friday, January 04, 2013 7:30 PM by Tiffany
Great call on the sausage variety: +1 for chorizo, andouille, etc.
Posted @ Monday, January 07, 2013 4:30 PM by chris johnson
I truly love the bacon and sausage. I would however like to see pork rinds added to the product offerings or at least the pig skin so I can make my own pork rinds.
Posted @ Tuesday, January 08, 2013 10:00 AM by Mike
I am curious if there is any additional processing for your lard, aside from the necessary rendering. For example, the store bought brands are bleached and have things added to 'maintain freshness', etc. Is yours straight rendered lard or are there additives?
Posted @ Friday, January 11, 2013 11:08 AM by C Tittle
We were very excited to add the pork lard to our menu, and process it the same way as our beef tallow. We start with the raw fat, and then render (heat very slowly over low eat) it down into the more usable form of lard. We do not add anything to it, do not bleach it, deodorize it, etc.
Posted @ Friday, January 11, 2013 11:35 AM by US Wellness Meats
Hello! I just got my first order in the mail today and am very excited (it got here very quickly). However, I noticed that the pork lard I bought, which tastes delicious, is labeled as "refined." I read the above post, is there anything else that happens to the lard aside from rendering it that makes it refined? 
 
Thank you!
Posted @ Tuesday, January 15, 2013 3:58 PM by Samantha
Nothing else happening to the lard, that is just how it is labeled. It is simply rendered slowly, nothing is added/altered/bleached/etc. Thanks!
Posted @ Tuesday, January 15, 2013 4:26 PM by US Wellness Meats
Excellent, so excited to incorporate it into my cooking! Thank you for your prompt reply!
Posted @ Tuesday, January 15, 2013 5:48 PM by Samantha
Would love to see your "Italian Pork Sausages" without sugar if possible. Cheers.
Posted @ Monday, January 21, 2013 8:09 PM by chris
I love to cook my own raw pork belles .Do you sell them ?
Posted @ Sunday, January 27, 2013 7:21 AM by Gilbert
I second the requests for pork rinds and pork livers!!
Posted @ Sunday, January 27, 2013 5:43 PM by Katrina
What is the nutritional information on the Pork Bacon? It's blank on the site.
Posted @ Sunday, January 27, 2013 8:06 PM by murray
- We are working on nutritional data for pork bacon and will have it posted as soon as it is available.  
 
- Unfortunately we don't have pork bellies available, but we'll look into it.  
 
- Thank you for all of the feedback! 
 
Posted @ Monday, January 28, 2013 9:22 AM by US Wellness Meats
Could you, please, give me some cooking instructions for the sugar-free ham?
Posted @ Monday, January 28, 2013 6:36 PM by Daniel
There are 3 recipes at the end of the post above that have all used our sugar-free ham. We highly recommend any of them, and they should give you an idea for cooking times and temperatures if you want to modify the recipes a bit. Good luck!
Posted @ Tuesday, January 29, 2013 9:02 AM by US Wellness Meats
I would love to see some chorizo sausage!
Posted @ Sunday, February 10, 2013 10:47 AM by Marcia
Is there nothing else that farms can feed their pigs besides corn and soy? There has got to be something else....
Posted @ Monday, February 11, 2013 1:43 PM by Kathy S
Has the pork lard you offer been hydrogenated?
Posted @ Sunday, February 24, 2013 7:10 AM by tom
As a person living in the northern mid-west, I understand that pigs do require more calories from sources outside foraging. Soy, however, is something I'd like to see excluded from the pig diet. Corn, if it's not GMO, is an ok feed supplement. I wish that corn and soy would not be lumped together when farmers make food decisions. I buy local pork from a producer who wont feed soy and the pork is delicious. The only reason why it's used is because it fattens the pigs faster. The justification is production based, not health based.
Posted @ Monday, February 25, 2013 2:04 AM by Sheila
- No, pork lard is not hydrogenated.  
 
- The soy is a big protein source for both pigs and chickens. When we take soy out of the diet we have to make sure we are replacing it with another high protein source. We are continuing to work on their diet and hope to be posting many updates this spring!
Posted @ Monday, February 25, 2013 10:30 AM by US Wellness Meats
I can't find the nutritional information anywhere for your sugar free pork bacon. (Or for your sugar free beef bacon!) Is it posted somewhere?  
 
Also, I would happily pay a bit extra for pork products that aren't fed soy!
Posted @ Wednesday, February 27, 2013 4:07 PM by tess
Hi U.S. Wellness--first, thank you for the products and service you provide. I've been a customer for about five years. 
 
I have a question about the pork tenderloin filet: Is there anything in the Cryo-Pak besides pork (salt, etc.)? Or is it just solely a piece of meat? 
 
Thank you!
Posted @ Saturday, March 02, 2013 7:27 PM by Emily
It seems that even when we think we know what we should avoid, new information comes to light. Dr. Joseph Mercola recently published an article arguing that use of traditional nitrites to cure pork may be superior to new-fangled “nitrite-free” salt-curing methods: 
“Although manufacturers label this bacon "nitrite free," this method actually generates more nitrite from the celery salt than would ever be added as a salt. Indeed, "nitrite free" bacon can have twice the nitrite content of bacons cured directly with nitrite salts.” 
Pig feed and other issues are also discussed.  
<a>http://articles.mercola.com/sites/articles/archive/2013/01/03/eating-bacon.aspx<a> 
Comments/responses to this article are welcomed.
Posted @ Sunday, March 03, 2013 6:14 PM by LMP
I'd love to see some nice double-thick, bone-in pork chops. You know the kind that you'd find at a quality steak house.  
 
Really glad to hear you are exploring non-soy, non-GMO pork options, as well as participating in the "Global Animal Partnership" program.
Posted @ Monday, March 04, 2013 5:11 PM by chris
Thank you for being clear and honest. When you find a non-soy and non-GMO corn etc.feed than I'll buy the product.
Posted @ Thursday, March 07, 2013 3:25 PM by Robert
this post really very good and effective for me thanks for sharing this nice post
Posted @ Monday, March 11, 2013 9:20 AM by Emf Meter
Your honesty speaks to your integrity. I appreciate that and will continue to purchase the bulk of my meat from your company as it is the healthiest meat I can find. Thank you!
Posted @ Sunday, March 17, 2013 5:54 AM by Linda
Help!! When will you have pork chops back in stock??? My supply is getting low :(
Posted @ Sunday, March 31, 2013 9:45 AM by Donna
Donna- Thank you for your interest! We're expecting the boneless butterfly pork chops to restock today. The fresh cut pork chops will be next Monday, April 8.
Posted @ Monday, April 01, 2013 9:16 AM by US Wellness Meats
Just recently started purchasing from your website and I'm quite happy with my purchases and loving the sugar free options. Also, I'm glad to see that non GMO and soy free feed are options you're looking into. Too, I've noticed, you're frequently out of the items I'm looking to purchase and I'm curious to know when you may have the SF pork breakfast sausage back in stock? 
 
Thank you!
Posted @ Monday, April 08, 2013 11:47 AM by A
Good Afternoon- Thank you for your interest! We appreciate your support. The sugar-free pork breakfast sausage is expected back in the store next Monday, April 15. Please let us know if we may be of any further assistance.
Posted @ Monday, April 08, 2013 1:31 PM by US Wellness Meats
I just received your sliced bacon and breakfast sausage. When I thaw the bacon out to start using it, how long will it keep in the refrigerator?
Posted @ Wednesday, April 10, 2013 9:41 PM by Laynce Nix
@Laynce Nix After I open it I place it in a baggie and it seems to last for awhile. Usally I keep one open package and one closed package in the refrigerator. Once the open package is depleted I take a new close package from the freezer and put it in the refrigerator and open the closed package that was in the refrigerator. I haven't had an issue with any of the bacon going bad using that rotation.
Posted @ Thursday, April 11, 2013 6:00 AM by mrgjr
Laynce- Once thawed, the bacon may be stored in the refrigerator for 7-10 days. For long term storage, we recommend freezing.
Posted @ Thursday, April 11, 2013 9:55 AM by US Wellness Meats
I am a bit confused about the description of the GAP stages. You say your pork producers are all at Stage 3 & 4, but then go on to say that all new producers start at Stage 1 and you work with them to improve. So I guess that means they aren't ALL at Stage 3 & 4. Since pigs are very sentient beings, it's vital to me that they be raised with a high level of stewardship. While Stage (1 and moving up) is a good start, it's not a level at which I would want to buy the meat. But Stage 3 & 4 are. Could you please clarify?
Posted @ Wednesday, May 01, 2013 1:26 AM by Billy G
We really appreciate all of your comments and suggestions. A few updates:  
 
- Regarding Dr. Mercola's info on nitrites - we are not using any celery salt in our pork products or during the curing process. We have also read how they can be a natural source of nitrites.  
- Our apologies for the GAP confusion, in the above article it states that "most of our producers are on the Step 3 and Step 4 levels". We can't say that all are, because they do bring on new producers and these all technically have to start at Step 1. However, the coop that we are sourcing from doesn't let them stay at Step 1, if the producer is not continually working his way up the steps, they will remove them from the program. If you have any other questions or need more information on this feel free to email(eathealthy@grasslandbeef.com)us!
Posted @ Wednesday, May 01, 2013 12:05 PM by US Wellness Meats
What is the latest on non-GMO feed? If you can confirm if that change has been made or not that would be great. Have you guys ever considered Scratch and Peck pig feed to avoid the GMO issue?  
 
Also why exactly do high quality and organic bacon use celery powder and celery juice?
Posted @ Thursday, May 09, 2013 11:03 PM by Chase
Do any of your hams come with bones in them? or can I order ham bones for broths separately?  
Thanks!
Posted @ Tuesday, May 14, 2013 12:40 PM by Jenny
What type of pork fat do you render into lard? Is back fat or leaf (from around the kidneys)?
Posted @ Tuesday, May 21, 2013 6:12 PM by Monica
Thanks again for all of the comments, here's some more info:  
- We still can't claim 100% non-gmo feed, but its getting closer. Thank you for the scratch and peck recommendation - we are looking into it.  
 
- Nitrates/nitrites are used as a preservative in bacon, and are usually added during the curing process. Celery salt is a naturally occurring nitrate so it is often used to replace the nitrates. We do not use any nitrates, nitrites, celery salt or celery juice in our bacon. Just pork bellies and sea salt.  
 
- Right now we only have boneless hams.  
 
- Pork fat is a combination, but mostly fat back.  
 
If you have any other questions please let us know!
Posted @ Wednesday, May 22, 2013 10:42 AM by US Wellness Meats
I just want to leave a comment on how I am impressed with this company's honesty. I have been very pleased with all our meat purchases so far, and eagerly await more info on the GMO issue. I will continue to get our pork from here though, because I am sure it is much better than anything I could get at even a "healthy" grocery store. Thanks for quality and diligence in taking it to the next level to provide the best meats.
Posted @ Monday, May 27, 2013 11:39 AM by Rennie
I have just recently discovered your wonderful company, and like I'm reading in so many posts here, I, too, am moved and impressed by your honesty. It is so appreciated! I'm on board with a post I read by "Chris" on Dec. 3rd: "I am anxiously awaiting a truly pastured pork product. Even if supplementary feed is supplied, I am surprised the US Wellness - a company touting pasture raised, healthy meats - stands by feeding their pigs GMO soy and corn. That certainly will boost the omega 6 levels higher than desired. Is there really not a pork supplier that doesn't feed corn and soy?" I appreciate this post because I'm looking forward to pork someday that doesn't eat GMO corn and soy. From my understanding, this is very hard to come by these days unfortunately. Anyway, thank you for being the company that you are, and I'm so glad that I found you!
Posted @ Tuesday, June 04, 2013 1:25 PM by Rebecca
Yay for Missouri sustainable pork producers!!! I am so proud to live here in central Missouri and my family is so blessed to be nourished by high quality animal foods from family farms!! I do agree with others that a soy free feed would be highly preferable, and hope you can find an alternative for protein soon. Until then, I still support my local farmers who are really going the extra mile to put healthy, delicious food on our tables. Ditto with non GMO, I know you all are working hard to do that. 
corn doesn't bother me as much, nutritionally, but it is a real nitrogen hog. 
Maybe a more diversified ration? Also what about milk feed pork? I am sure you are working towards what is best, and I really appreciate your transparency.
Posted @ Wednesday, June 05, 2013 3:53 PM by Lizi from como
re the sugar free pork sausage. still waiting for nutritional info; ie salt content, carbs, calories. thanks.
Posted @ Monday, June 10, 2013 8:03 AM by cora hysinger
Ditto on the pork liver and non GMO pork product.
Posted @ Sunday, June 16, 2013 1:16 AM by Ally
Why are they not fed acorns or other more natural feed then corn/ soy? Pigs fed lots of grains have higher omega 6 content then pigs that consume a more natural diet and thus are less healthy. (33% vs 8.7%) 
Source: 
http://perfecthealthdiet.com/2012/02/the-trouble-with-pork-part-2/
Posted @ Sunday, July 07, 2013 10:04 AM by Brooke
I love your products.. but, I notice that the chicken parts keep running out fairly quickly. Please let me know when they are back in stock. Thanks!
Posted @ Sunday, July 14, 2013 6:18 PM by Aimee
I've been looking for humanely raise and humanely slaughtered "pigs" "cows" "turkey" and my daughters favorite "chicken". But i'm very leery, a lot of farmers claim to to raise their animals humanely, but the process of taking them to the slaughter house and the animals waiting to be processed isn't always humane. how do you receive you live stock and how long do they stay in cages before they are slaughter?????
Posted @ Monday, July 22, 2013 7:52 AM by Laura
A few updates:  
 
- In regards to our slaughtering, our animals are treated as humanely as possible throughout all stages of the production and slaughter process. If an animal is stressed at the time of slaughter, it damages the muscles, and our butchers can easily spot this damage, therefore we do everything possible to make this as smooth of a process as we can. We do not take animals to slaughter until their scheduled time, so they do not have to wait. If you have any questions on this process feel free to email (eathealthy@grasslandbeef.com) us.  
 
- In regards to chicken, the last month has been very dry here in the Midwest, which has slowed the growth rates of our birds. They were supposed to harvest last week, but the birds just weren't big enough yet. The next harvest is scheduled for this Wednesday, July 24.  
 
- Our pigs are outside rooting around eating bugs, sticks, grass, acorns, etc - however we have to supplement their diet to make sure they are getting enough of the nutrients they need to stay healthy and growing. We are still working towards a non-gmo feed ration and will update both this blog and the website when that is available.  
 
- We appreciate the comments and questions!
Posted @ Monday, July 22, 2013 10:08 AM by US Wellness Meats
Would love to see your "Italian Pork Sausages" without the added sugar. Thanks.
Posted @ Monday, July 22, 2013 6:19 PM by chris
What are pork bacon ends?
Posted @ Friday, August 16, 2013 2:00 PM by Kimberly
Pork bacon ends are the actual pork bacon - they are just the leftover pieces after we cut the bacon slices. Each one pound package usually contains shorter bacon slices, with a few bacon chunks in there as well. They are a very cost effective way to enjoy our sugar-free pork bacon! 
 
Also - we are working on taking the sugar out of our pork sausages and brats. Unfortunately the R&D and time it takes USDA to approve a new label make this a timely project, but we are working on it!
Posted @ Monday, August 19, 2013 11:07 AM by US Wellness Meats
Just read this. Solid list of non GMO grain suppliers. Hope it helps! 
 
http://organicconnectmag.com/leaps-bounds-exploding-demand-non-gmo-animal-feed/#.UijlrMu9KSM
Posted @ Thursday, September 05, 2013 3:16 PM by Chase
Thanks for the info Chase! Dan Masters at Hiland Naturals is where we are currently sourcing our non-gmo chicken feed, we're still working on the pork transition, its getting closer!
Posted @ Tuesday, September 10, 2013 8:37 AM by US Wellness Meats
How is your lard healthy? I always heard it was high in cholese 
trol and bad to cook with. I would love to cook with it if it's good for my health.
Posted @ Sunday, September 22, 2013 1:04 PM by Jolane Sandelin
what is your website address so I can order from you 
Posted @ Sunday, October 06, 2013 6:40 AM by Susan
What an amazing website! Thank you for all you do. One Question in regards to the bacon. What % of Sea Salt do you tend to use to be safe? Thank you again.
Posted @ Friday, October 11, 2013 5:20 PM by Kerry
I got the name of your company from the menu of the Farm to Fork Fundraiser Banquet, http://www.farmtoconsumer.org/news_wp/?page_id=7133, and was delighted to find a source for pork products and grass-fed beef. Right there on the menu is "Pasture Pork - 
US Wellness Meats Pork Rinds Fried in Lard from ABF/GAP Raised Pigs" Yea! Went straight to your website looking for bacon, sausage, lard, BUT, to my horror, I find that the pigs are supplemented with GMO corn and GMO soy! Unbelievable! I wonder if Dr. Joe Mercola, one of the main speakers debating Mandatory GMO labeling, is aware that GMO fed pork is on the menu? 
 
Posted @ Tuesday, November 05, 2013 9:04 AM by Ann Hardin
We try to be as open and honest about our production practices and have always been forthcoming with our current situations on GMO feed, which is one of the reasons for this blog post. After the massive drought from last year, it has been near impossible in some rural areas for our farmers to source (and in some cases, afford to source) the non-gmo feed ration. They know how high of a priority this is for our customers and at this time many of our producers are back to the 100% non-gmo feed ration. We cannot say that all of our producers are - as is stated in our blog above, but we are working hard to get back to a 100% non-gmo claim for all of our pork, and the FTCLDF is aware of this. In regards to their menu - we have been supporters of this conference for many years, and always try to provide whatever products they request, as long as our inventory allows. This year, we are donating our grass-fed beef short ribs to the Saturday dinner. This menu has changed several times - and may still be subject to change, as we are still working on pork rind production.
Posted @ Wednesday, November 06, 2013 9:35 AM by US Wellness Meats
since you render your own lard what do you do with the cracklings left from rendering process. would like some to make crackling cornbread. Since I am an old country boy raised on a farm. can't find decent natural cracklings.
Posted @ Saturday, November 09, 2013 2:08 PM by Harold Adams
The sea salt that you use, is it unrefined or refined sea salt?
Posted @ Sunday, December 01, 2013 5:09 AM by Sonny Griffith
Please consider offering thick-cut pork chops (or, better yet, the whole 8-bone loin rack); pork chops were excellent, but the fact that they're so thin really puts limits on what you can do with them in the kitchen...
Posted @ Thursday, December 12, 2013 12:05 PM by R. Sanchez
do you expect to have sugar free bacon slices available again?
Posted @ Wednesday, January 01, 2014 1:04 PM by juliann
GMO corn and soy.. ouch. Such a deal killer :( There are tons of other non-GMO foods that pigs can be fed like acorns, nuts, insects, etc.
Posted @ Monday, January 13, 2014 12:15 PM by Eric
You want to boost protein in pigs's diet? Soy is a very poor way to do it. Whey works very well. An excellent source of protein
Posted @ Monday, January 13, 2014 12:24 PM by Ann
Hello! We supply our clients with a short list of farmers who raise and sell their meat and poultry according not only to "organic," but also to "humane" guidelines  
(http://awic.nal.usda.gov/farm-animals/humane-slaughter) for slaughter. 
 
As many of us know, "Organic" does not necessarily mean "low-Stress and painless" slaughter.  
 
Will you please clarify: do your slaughter methods meet the guidelines set forth by the Humane Slaughter Animal Welfare Information Center (see URL link below)?  
-------------- 
http://awic.nal.usda.gov/farm-animals/humane-slaughter 
 
Humane Slaughter 
 
Humane Methods of Slaughter Act 
This Act requires the proper treatment and humane handling of all food animals slaughtered in USDA inspected slaughter plants. It does not apply to chickens or other birds. 
 
This page ncludes the text of the law as well as factsheets from USDA, Food Safety and Inspection Service (FSIS), the agency that enforces the law. Also provides links to Congressional Research Service (CRS) and Government Accountability Office (GAO) reports related to humane slaughter. 
 
Guidelines for the Slaughter of Animals for Human Consumption 
World Organization for Animal Health (OIE). 
 
Guidelines to ensure the welfare of domestic food animals during their transport, lairaging, restraint and humane slaughter. 
 
Guidelines for Humane Handling, Transport and Slaughter of Livestock 
Food and Agriculture Organization of the United Nations. 
 
Offers guidance in improving slaughter, livestock productivity and welfare. Chapter 7 provides information on restraint devices, stunning methods, and bleeding. 
 
Humane Methods of Livestock Slaughter 
USDA. Food Safety and Inspection Service. 
 
This page provides information on Statutes and Regulations, USDA.FSIS Directives and Federal Register Notices, Enforcement Reports, Training and Additional Resources. 
 
Livestock Behaviour, Design of Facilities and Humane Slaughter 
Colorado State University. 
 
Provides information about welfare audits, humane slaughter of livestock, design of animal facilities, animal welfare, and behavior. Information from Dr. Temple Grandin, Department of Animal Science.
Posted @ Wednesday, January 22, 2014 7:17 PM by Sandy L.
I am still trying to find the sodium content for your bacon and sausage. Did you post it? Did not see it under nutrition info for the sausage anyway.  
 
Love your products!
Posted @ Friday, July 18, 2014 6:07 AM by Kay
We raise pork and chicken TOTALLY on NON GMO feed and organic pasture with no antibiotic etc. Located in SW Missouri. wg @ wildgooseranch.com
Posted @ Sunday, July 27, 2014 11:01 PM by paulette
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