Coarse-ground heritage pork from the shoulder, with a higher fat ratio than supermarket ground pork. The everyday workhorse: dumplings, meatballs, ragu, tacos, stir-fries, breakfast patties, and anything that benefits from rich, well-marbled pork.
We grind from the shoulder, which gives you the right balance of meat and fat for almost any recipe — roughly 75-80% lean. The coarser grind holds texture better in meatballs and dumplings than the fine grind you get at the supermarket.
The flavor of pasture-raised heritage pork is most obvious in ground form. Make a simple breakfast patty with just salt and pepper and you will taste the difference immediately.
For patties or meatballs, salt the meat 30 minutes ahead. For sauces or fillings, brown in a dry pan over high heat to develop fond.
Freezer up to 6 months. Thaw overnight in the fridge. Refrigerate up to 2 days after thawing.