Hi fellow Brits, Hoping someone can shed a little light on this for me. I know that Morrisons makes a big deal about being the only UK supermarket whose in-house butcher uses only British meat. However, I'm not sure about what this means in terms... (more)
I live in Pasadena, CA. I recently discovered that if I purchase pork belly at around $5.60 or less per pound it would be cheaper and healthier than if I kept buying the nitrite/ate free bacon from Trader Joe's. My girlfriend and I have a bacon... (more)
I wasn't thinking last night when I prepared and ate my dinner - my mind was focused on a very distressing matter. The pork tenderloin was clearly rare and yet I ate it anyway. Now I am thinking maybe I shouldn't have. I am not going to worry... (more)
Hi all, I bought some diced pig's heart today as I'm trying to get into offal more, but I'm not sure what the best way to cook it is. I have some nice pastured pork mince which I was going to make burgers out of - does anyone have any thoughts on... (more)
Is there any reason it wouldn't be wise to eat pork as ones main source of meat? I know red meat is generally recommended by the paleo diet doc's but apart from burgers/ground beef or a roast joint i don't enjoy beef much, i guess im a rare freak... (more)
Is anyone in the San Antonio, Austin or Hill Country areas of Texas interested in a meet buying coop? I know of an excellent source for grass fed free range beef and free range, non GMO fed heritage pork and grass fed free range lamb in Llano,... (more)
enter code hereI want to eat bacon, but it has a strong smell of pork that people in my house hates the smell of the bacon. There is a way to fry or cook the bacon without smoke (smell) at all?
I've got a hunk of pork shoulder, maybe 3 or 4 lbs. I need to cook it in less than 4 hours, in my oven. I'd like to add a rub, wet or dry, to the meat to give it some flavor. I also think some sort of sauce would be nice (particularly if it's a... (more)
For those that have tried each or some what are you thoughts on them? Nutrition, taste, price? I have an option of getting 2lbs of pasture raised pork liver for $10. But somewhere in my head I'm thinking I should stick with chicken or beef... (more)
My family and I have been paleo/primal for a little over one year now and we feel great! We love bacon, good bacon. We eat bacon about 3-5 times per week at breakfast. We buy our bacon from our local butcher, its made in-house without any added... (more)
Hello! I bought two pork jowls at my farmers' market this morning without a clue as to how to cook them. Does anyone have suggestions or advice for preparing these tasty looking cuts? Thanks :)
Hey Everyone, i hope you are all doing well on your paleo way of eating. I am just curious if anyone else has pork in wine? By that i mean cooking the pork in wine till it is cooked all the way through. It is a greek tradition, so i understand if... (more)
Worrying about a tiny bit of wine cooked in your food is worse for your health than consuming a tiny bit of wine cooked in your food. So my answer is that it's fine but I suppose it really depends on your goals.
Their website is giving me an error right now. They have a LivingSocial deal that claims they use grass-fed and hormone-free meats. The deal is 50% off their products. I'd love to know if this is a good product! Thanks for your help. 8) Looks... (more)
I've had the ribs -- and they are by far the best I've ever had. That's a great deal -- thanks for sharing that!
Now theres that whole nitrate issue, but nitrates are naturally occuring in ground grown plants, and thats where most of the nitrates on our diet come from, so I dont really care that much TBH. But i am very hard trying to balance my omega-6/3... (more)
Grass fed pork will have a slightly better ratio. To get your ratio high consider wild salmon twice a week and grass feed beef or bison the other days. And pastured eggs. Or some variation of that.
Crock pot. Slab of pork belly that fits in the bottom. Season with whatever you want, but salt and a tiny bit of honey seems to be magic. On low for 6-8 hours. Slice, pan sear in the fat that accumulates in the bottom of the crock pot. So delicious! (more)
I have a pork belly sitting in the fridge and I will be making my own bacon soon but in the mean time I will be buying from the store. I only buy the bacon with cultured celery extract instead of the ones with sodium nitrate in them. Which bacon... (more)
I'm willing to wager there's not a whole lot of difference between the two. I'd be more interested in the quality of the meat rather than the details of the cure.
So, I want to diversify my animal eating(currently consuming mostly grass fed beef from a side of beef), and a local farm sells pork sides, but he grain feeds(with local VT grain) his pigs. Should I pass, or go for it since it's a local... (more)
If the price is right and the pigs are humanely raised, I'd go for it. Pigs aren't grass-eaters, I believe they just kinda eat whatever they find; it would probably be pretty tough to find affordable pork that feeds exclusively on forage.
My dad was going to pick up some pork belly from the asian store, but he came home and told me that there wasn't any there and handed me something else and said it was beef belly. I looked inside, and it was pale, with bumps and looked weird. On... (more)
Allright so this a weird thing. About two weeks ago I noticed a pungent odor and blamed it on an extended stay at the inlaws. A week later... it's still here. I noticed today that while eating a piece of pork I smelled a similar smell. Problem... (more)
I have spent the last year and a half eating primally and experimenting with this and I've finally figured out that eating pork really just doesn't agree with my stomach, but I don't understand why. I know that there is more polyunsaturated fat... (more)
Possible Duplicate: Hack this article about the dangers of pork by the Jaminets Ok, now that the 3rd installment of this series is up, can anyone provide some perspective on his conclusions on pork. Comments on his blog seem to amount to... (more)