Wild Boar Bolognese
A hearty, rustic twist on classic bolognese using ground wild boar for deeper flavor over pappardelle or rigatoni.
Pork lives in two worlds. On one end: the shoulder, the belly, the shank — fatty, collagen-rich cuts that want low heat and long hours, and reward you with something that pulls apart under a fork. On the other: the chop, the tenderloin, the cutlet — lean, quick, unforgiving if you walk away from the pan.
The pigs in your box come from heritage-breed farms — Berkshire, Duroc, Mangalitsa crosses — animals raised on real feed with marbling you can see. That fat is the whole point. Render it slow on the shoulders, sear it hard on the chops, save it in a jar for next week's eggs.
Guides
How to cook pork
How to Cook Pederson’s Smoked Bone-in Ham
Pederson's spiral-sliced ham is fully cooked — reheat at 275°F for 15 minutes per pound to 140°F.
How to Make Bacon Roses
Roll, bake, and skewer bacon into a bouquet that beats any rose.
How to Cook True Story Sausages
True Story sausages are fully cooked, so just heat them on the grill or in the microwave.
How to Make Bacon
Stove-top bacon, done right — sizzle, flip, repeat. The key is not burning it.
How to Cook Pork Kabobs with Peppers and Cherry Tomatoes
Ready-to-cook pork kabobs broil or grill in about 20 minutes — just rotate frequently and serve.
How to Cook Boneless Center Cut Stuffed Pork Chops
Rich, sweet, and savory stuffed pork chops — ready to cook, no prep required.
Recipes
Pork recipes
Pluma Ibérico with Brussels Sprouts & Romesco
Tender Pluma Ibérico paired with crispy roasted Brussels sprouts and a smoky romesco sauce.
Peach Maple Bourbon Glazed Ham
A holiday ham finished with a glaze of peach preserves, maple syrup, and bourbon.
Maple-Glazed Pork Belly Burnt Ends
Smoked pork belly cubes finished in a sticky-sweet maple BBQ glaze — the ultimate backyard cookout snack.
Smoked Bone-In Ham with Maple BBQ Glaze
A bone-in ham smoked low and slow, braised in maple syrup, then glazed with smoked sea salt butter and BBQ sauce.
Rodeo McRib
Adam Stein's smoked St. Louis ribs piled on house bread with cheddar, pickles, beer-battered onion rings, and bourbon BBQ sauce.
“Pork chops are not chicken breasts. Pull them at 140°F, rest to 145°F, and stop apologizing for the pink — that's where the flavor lives.”
Shop direct
Premium Pork, shipped frozen
From trusted farms — sourced direct, hand-cut, and shipped overnight.
Shop Pork →Fundamentals
If you remember nothing else
Shoulder is a time machine, not a recipe
Pork shoulder (Boston butt, picnic) wants 250°F for 6 to 8 hours, or until a probe slides in with no resistance. Salt heavily a day ahead. Don't trim the fat cap — render it. Cooking liquid is optional; the shoulder makes its own. This is the most forgiving cut in your box. You can't really overcook it.
Chops want a hot pan and an early exit
Bone-in chops 1 to 1.5 inches thick: cast iron, high heat, 3 minutes per side, then a butter baste, then off the heat at 140°F internal. Carryover takes them to 145°F — pink in the middle, juicy throughout. Modern pork is safe pink. Cooked to 160°F it eats like cardboard, and you'll blame the pig.
Belly needs a two-step
Slow first to render the fat (300°F for 90 minutes, fat side up), then crisp the surface (a hot pan or a 475°F blast). Skipping step one gives you tough, greasy belly. Skipping step two gives you flabby skin. Both steps, every time.
Tenderloin is fast and lean
The leanest cut in the pig. Sear all sides hard in cast iron, finish in a 400°F oven to 140°F internal — usually 8 to 12 minutes total. Slice against the grain into thick medallions. This is a 25-minute weeknight cut that eats like Sunday dinner.
