It’s Not the “Other White Meat.”

4 Reasons Why Pastured Pork Should Be on Your Plate.

So how is your pork different than what I get at the grocery store? Pork is pork, right?

What makes it so special?

Why would I pay your price when I can get it SO much cheaper?

These are all questions I’ve been asked.

Pasture pork and the pork you get at the grocery store are like two completely different products, but called the same name.

Not sure if you believe me? 

Take a look at the 4 reasons we believe pastured pork should be on your plate.

#1 Taste:

  • When the pigs get to spend their days with their snouts in the grass, nibbling on roots and insects, their diet gives the pork a richer taste.
  • Deep marbling and red color are the key to flavor! This marbling throughout the muscles keeps the meat from becoming dry.
  • Just add a little salt and pepper and throw it on the grill.  Pastured pork can compete with any steak!

By contrast, pork you will find in the grocery store is grey, dry, and tasteless.  Have you ever noticed most pork recipes call for a number of seasonings or a sauce?  This is to add flavor to the pork which is lacking its own.

 #2 Quality of Life:

  • Pastured Pigs get to enjoy a life outdoors frolicking in the field and playing in the wallow.
  • They are resilient and healthy animals due to the access to clean air and exercise.
  • Pigs are social animals and having their social needs met, makes happier animals, thus higher quality meat.

Did you know that 95% of pigs in America are raised on factor farms, living their entire life inside metal buildings, on concrete floors, never once stepping foot outside?

Imagine 200 people crammed together in a bus verse a football field.

This leads to the use of antibiotics routinely to keep these animals healthy.

#3 Nutrient Rich:

  • Pastured Pigs meat and fat are rich in micronutrients.
  • High in Omega 3’s, fatty acids and vitamin D.
  • They produce monounsaturated fat, or the heart healthy fat.  The same fat found in avocado and olive oil.
  • Pigs in Sunshine are like humans and make vitamin D.
  • Pasture raised pork also contains Conjugated linoleic Acid (CLA) which has been found to promote weight loss and burn fat cells as well as reduce appetite.

The healthfulness of food has declined overtime due to industrialization. Efficiency, profit and convenience rather than flavor and nutrition are the goals.

#4 Better for the Environment:

  • Small farms raising pigs on pastures are improving their soil and the land. 
  • Grazing wastes build up the soil.
  • Traditionally farms raise heritage breeds suited for their pastures, preserving the breed and ensuring biodiversity.

Pigs raised in confinement can potential cause a hazard due to the large amount of contaminates.

Now you’ve seen the difference between pastured pork vs commercial or grocery store pork.

  • Deep rich flavor vs mild
  • Where and how it is raised
  • High in Omega 3’s vs antibiotics
  • Benefits the environment vs potential hazard

SO why the big price difference?

Why is the pork from the grocery store so cheap?

A commercial sow can produce up to 30 piglets per year.  Which then grow out in 6 months. They are confined to small spaces. Requiring less labor.

A pasture or heritage sow typically only produces about 16 pigs per year, which take 9-12 months to grow. Pasture pigs are routinely moved, adding man hours.

Buying in bulk is convenient.  Why run to the store weekly for meat if you don’t have to?  

Don’t have much freezer space?  We have pastured pork share sizes to fit most any freezer and budget.

And as a gift, here is my SUPER SIMPLE ROAST recipe.


yield:  4-6 SERVINGS  prep time: 5 MINUTES  cook time: 4-6 HOURS   total time: 6 HOURS


  • 2-3 lb Rural Roots Ranch Pork Roast
  • 1 tablespoon garlic salt
  • 1 tablespoon onion powder
  • 1 teaspoon pepper


  1. Place the thawed, room temperature roast in the crock pot.
  2. The side with the most fat should be up to allow all the juices to distribute through the meat.
  3. Sprinkle the garlic salt, onion powder and pepper over the surface of the roast.
  4. If the lid of your crock pot does not seal, place a sheet of tinfoil between the crock and the lid to help hold in the moisture.
  5. Cook on low for 4-6 hours.
  6. Turn off crock pot.
  7. Allow roast to rest in juices for 10-15 minutes.
  8. Cut and Serve!


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