We’re excited to introduce our newest offerings featuring a pork and organ blend. These recipes include approximately one pound of liver and organ blend for every nine pounds of ground pork. Organ meats are among the most nutrient-dense foods, providing naturally occurring vitamins A and B12, iron, copper, zinc, choline, and essential fatty acids that support energy production, immune health, brain function, and healthy metabolism.
Blending organ meat into familiar cuts offers a balanced, approachable way to enjoy these nutrients while adding depth, richness, and satisfying flavor.
Our pork comes from heritage pigs with Mulefoot-dominant genetics, crossed with Old Spot and Red Wattle, raised on silvopasture in a regenerative system.
The animals forage naturally in a wooded environment and are fed a strictly non-GMO diet, resulting in healthy animals and consistently healthy organs at harvest, something we verify firsthand.
Our new organ-enhanced offerings include:
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Thank you for supporting local, regenerative farming and real, nourishing food.
- Matt Pekrul
