Pastured Pork Ground (Avg. Wt 1 lb)

$ 11.86 $ 13.86 -15% OFF

Pastured Pork Ground (Avg. Wt 1 lb)

$ 11.86 $ 13.86 -15% OFF
Product description

🐖🍴👨‍🍳👩‍🍳🔥

Looking for a versatile and flavorful ingredient for your next meal? Look no further than our Pastured Pork Ground! 

Here are some ideas on how to cook and use it:

🍔 Burgers: Mix with your favorite seasonings and form into patties for delicious and juicy burgers.

🍝 Meatballs: Use in your favorite meatball recipe for a tasty addition to pasta dishes or as an appetizer.

🌮 Tacos: Brown the ground pork and season with your favorite taco spices for a flavorful filling.

🥟 Dumplings: Use as a filling for dumplings or potstickers for a unique and delicious twist.

🥗 Salad: Add to a salad for a protein-packed and flavorful meal.

🍲 Soup or chili: Brown the ground pork and use as a base for a hearty soup or chili.

🍝 Pasta sauce: Use as a flavorful addition to your homemade pasta sauce.

With its rich flavor and versatility, our Pastured Pork Ground is a must-have for any home cook. Try it out in your favorite recipes today!

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Customer Reviews

Based on 17 reviews
100%
(17)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
A
Arthur Arapetian
Pastured Pork Ground

Good ground pork. It is difficult to find a pastured pork.

g
g cober
Fabulous ground pork

We use your pastured ground pork in much of my asian cooking.

Our current obsession is
Pork and Cabbage Stir-Fry
Better-Than-Takeout Stir-Fried Udon

Stir-Fried Udon Noodles With Pork and Scallions
BY CLAIRE SAFFITZ
April 23, 2019

With chewy noodles, well-browned ground pork, and crunchy cabbage, this take on yaki udon (stir-fried udon noodles) gets its flavor from an umami-rich punch of soy sauce and mirin, a sweet Japanese rice wine. It also has green onions for a fresh bite and a drizzle of sesame oil for nutty depth. You can easily make it vegetarian: Simply omit the pork and sub in 8 oz. shiitake or crimini mushrooms instead.

Ingredients
4 servings
2 Tbsp. vegetable oil, divided
4 cups very coarsely chopped green cabbage (about 1/4 medium head)
2 (7-oz.) packages instant udon noodles, flavor packets discarded
2 tsp. toasted sesame oil
8 oz. ground pork
5 scallions, white and pale green parts coarsely chopped, dark green parts thinly sliced
2 tsp. finely grated peeled ginger
1 tsp. crushed red pepper flakes
1/3cup mirin (sweet Japanese rice wine)
1/3 cup soy sauce
1 Tbsp. toasted sesame seeds, plus more for serving
1. Step 1

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Cook cabbage, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage are tender, about 4 minutes longer. Remove from heat; set aside.
Step 2
Place noodles in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain. Transfer noodles back to bowl and toss with sesame oil. Add reserved cabbage and wipe out skillet.

Step 3

Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is browned, about 3 minutes. Break up meat into smaller pieces and continue to cook, tossing, just until meat is cooked through and no longer pink, about 1 minute. Add chopped scallions (the white and pale green parts), ginger, and red pepper flakes and cook, tossing often, until scallions are softened and inside of skillet starts to brown, about 1 minute. Add noodle mixture, mirin, and soy sauce and cook, tossing constantly and scraping up browned bits, until noodles are coated in sauce, about 45 seconds. Remove from heat and mix in sliced scallions (the dark green parts) and 1 Tbsp. sesame seeds.

Step 4
Divide noodles among bowls and top with more sesame seeds.

L
Lori Jones
Ground pork

Great tasting!

s
sarah lewis
juicy and delicious

I combine this with the 90% ground beef to make meatloaf and it turns out juicy and very flavorful.

F
Francis Clifford
Most delicious

Pastured ground pork just tastes better then the commercial variety loaded with chemicals, not to mention the feed given to hogs to fatten them for market. As Dr. G. points out, we are what we eat; but we are also what we ate, ate! Junk in the hog flows into junk in my body.

Customer Reviews

Based on 17 reviews
100%
(17)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
A
Arthur Arapetian
Pastured Pork Ground

Good ground pork. It is difficult to find a pastured pork.

g
g cober
Fabulous ground pork

We use your pastured ground pork in much of my asian cooking.

Our current obsession is
Pork and Cabbage Stir-Fry
Better-Than-Takeout Stir-Fried Udon

Stir-Fried Udon Noodles With Pork and Scallions
BY CLAIRE SAFFITZ
April 23, 2019

With chewy noodles, well-browned ground pork, and crunchy cabbage, this take on yaki udon (stir-fried udon noodles) gets its flavor from an umami-rich punch of soy sauce and mirin, a sweet Japanese rice wine. It also has green onions for a fresh bite and a drizzle of sesame oil for nutty depth. You can easily make it vegetarian: Simply omit the pork and sub in 8 oz. shiitake or crimini mushrooms instead.

Ingredients
4 servings
2 Tbsp. vegetable oil, divided
4 cups very coarsely chopped green cabbage (about 1/4 medium head)
2 (7-oz.) packages instant udon noodles, flavor packets discarded
2 tsp. toasted sesame oil
8 oz. ground pork
5 scallions, white and pale green parts coarsely chopped, dark green parts thinly sliced
2 tsp. finely grated peeled ginger
1 tsp. crushed red pepper flakes
1/3cup mirin (sweet Japanese rice wine)
1/3 cup soy sauce
1 Tbsp. toasted sesame seeds, plus more for serving
1. Step 1

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Cook cabbage, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage are tender, about 4 minutes longer. Remove from heat; set aside.
Step 2
Place noodles in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain. Transfer noodles back to bowl and toss with sesame oil. Add reserved cabbage and wipe out skillet.

Step 3

Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is browned, about 3 minutes. Break up meat into smaller pieces and continue to cook, tossing, just until meat is cooked through and no longer pink, about 1 minute. Add chopped scallions (the white and pale green parts), ginger, and red pepper flakes and cook, tossing often, until scallions are softened and inside of skillet starts to brown, about 1 minute. Add noodle mixture, mirin, and soy sauce and cook, tossing constantly and scraping up browned bits, until noodles are coated in sauce, about 45 seconds. Remove from heat and mix in sliced scallions (the dark green parts) and 1 Tbsp. sesame seeds.

Step 4
Divide noodles among bowls and top with more sesame seeds.

L
Lori Jones
Ground pork

Great tasting!

s
sarah lewis
juicy and delicious

I combine this with the 90% ground beef to make meatloaf and it turns out juicy and very flavorful.

F
Francis Clifford
Most delicious

Pastured ground pork just tastes better then the commercial variety loaded with chemicals, not to mention the feed given to hogs to fatten them for market. As Dr. G. points out, we are what we eat; but we are also what we ate, ate! Junk in the hog flows into junk in my body.

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