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:
^ Click The Links Above To View or Purchase These Items
Benefits of Adding 10% Heart and Liver to Ground Pork
Increases nutrient density significantly compared to pork alone.
Increases nutrient density significantly compared to pork alone.
Liver is rich in:
- Vitamin A (retinol)
- Vitamin B12
- Folate
- Riboflavin (B2)
- Choline
- Copper
- Iron
These help to support immune function, vision, energy metabolism, hormone production, and red blood cell formation.
Eating liver helps to increase essential minerals, including:
Iron, Zinc, Selenium, Copper, Phosphorus
Heart contains higher levels of:
- CoQ10
- Taurine
- Carnitine
Eating heart helps to provide a broader amino acid and micronutrient profile than pork alone.
- Supports cellular energy production and muscle metabolism.
- Improves nose-to-tail utilization by using more of the animal.
- Reduces waste and increases the value obtained from each animal harvested.
- Reflects traditional food practices that emphasized consumption of nutrient-dense organs.
A 90% pork, 5% heart, 5% liver blend typically provides substantial nutritional benefits with only a mild change in flavor.
Organ meats can be incorporated into sausage, meatballs, burgers, meatloaf, and taco meat while remaining largely unnoticeable in taste when properly seasoned.
Thank you for supporting local, regenerative farming and real, nourishing food.
- Matt Pekrul
