Ingredient

Pastured Pork

Late

Flavor: Nutty fat, firm texture.

Type

meat

Peak Months

Sep, Oct, Nov

Season Window

Sep → Dec

Nutty fat, firm texture.

Roast loins, charcuterie, braise collar.

Keep cold; fresh cuts 4-5 days.

Phase: Late

Peak: Sep, Oct, Nov

Inspiration (9)

Pastured pork from Prairie Creek Farms, praised for its richness, fat marbling, texture, and juiciness.

Local produce: 90%Complexity: 50%Bold flavor: 80%

Heritage breed pasture-raised pork cooked with a focus on the quality of the main ingredient and complementary seasonal flavors.

Local produce: 80%Complexity: 50%Bold flavor: 70%

Pasture-raised pork simmered in a flavorful preparation, highlighting the natural richness of the meat.

Local produce: 70%Complexity: 40%Bold flavor: 70%

Roasted pork bones seasoned with salt, pepper, fresh parsley, and garlic.

Local produce: 70%Complexity: 30%Bold flavor: 60%

Pasture-raised pork from Grass Roots Farms, highlighted with Pacific Northwest ingredients and cooking techniques.

Local produce: 80%Complexity: 40%Bold flavor: 70%

Heritage pork chops sourced from small family farms in the Pacific Northwest, cooked using simple techniques to highlight the natural flavors.

Local produce: 80%Complexity: 40%Bold flavor: 70%

This recipe highlights the rich, deeper flavor of pastured pork, a sustainable and locally-sourced ingredient, using simple cooking methods.

Local produce: 80%Complexity: 30%Bold flavor: 60%

Pastured pork from a local farm, prepared with simple methods to highlight the quality of the meat.

Local produce: 90%Complexity: 30%Bold flavor: 70%

Easy recipes showcasing the amazing flavor of pasture raised Berkshire pork, a specialty ingredient of the Pacific Northwest.

Local produce: 80%Complexity: 40%Bold flavor: 80%