The Deep Roots and Rich Diversity of Heritage Pig Breeds

Today, you get a little history lesson from your farmer. 🙂 While our family proudly includes Heritage in the name of our pork, it isn’t just a fancy name. It’s an indicator of the pork's quality, nutrition, and history – not to mention the farmer’s ethical breeding practices. Let’s explore the history of heritage pig breeds in more detail, so you can make an informed choice about pork when you shop. The Definition and Importance of Heritage Pigs By definition, a heritage pig breed is one with deep historical roots. These breeds have been around for hundreds of generations. In fact, the first pigs were brought to America by Columbus in 1493. Back then, pigs came in distinct colors, sizes, and shapes – the pink pig with a curly tail that comes to mind today didn’t exist. Heritage pigs were allowed to roam on pastures and woodlands. Their diet didn’t include antibiotics, GMOs, or growth promotants. Farmers carefully bred the best for their hardiness, health, and ability to adapt to outdoor environments. The result was delicious, sustainable pork rich in nutrients and vitamins. Fast forward to the Industrial Revolution – pig farming changed drastically. Industrial operations were developed to house, feed, and harvest pigs more efficiently than small family farms. To maximize profits in this system, animals were bred for rapid growth and size. Today, it’s still the same… Most grocery store pork is no longer heritage. It comes from concentrated animal feeding operations (CAFOs), where pigs are kept in overcrowded conditions, farrowed in small crates, and crossbred with little thought to hardiness and quality. Seven Sons and our partner farms continue to champion the ethical rearing of heritage pigs. Like our forefathers, we prioritize the health and ethical care of our animals. Our heritage pigs are free to roam, play, and thrive – and we never use antibiotics or GMOs. Diet of a Heritage Pig: Back to the Roots Not only do heritage pigs grow in vastly different conditions than factory-farmed livestock, but their diet is also vastly different. Industrially raised pigs are often fed diets limited to corn and soybeans, which are cheap and easy to produce at scale. On the other hand, our heritage pig breeds are fed a mix of oats, barley, and other non-GMO grains including corn and soy. But best of all, and a key difference, is that the hogs are able to regularly forage for starchy roots and grubs, and all the colorful vegetation on our open pastures. We pasture raise our hogs and let them roam freely, interacting with the land in their natural and instinctive way. Combined with stress-free rearing, this creates richly colored, juicy meat with a wonderful, buttery flavor. Exploring the Diverse Pig Breeds Now, we’ll dive into some of the most popular heritage breeds, looking at their history, characteristics, and flavor profile. Berkshire Pigs Berkshire pigs get their name from their place of origin: Berkshire, England. They’re one of the oldest heritage pig breeds alive today, with roots dating back to the 17th century. These animals have a distinct black coat with white markings on their snout, tail, and hooves. They have short legs and large bodies and can weigh up to 500-600 lb at full size. Flavor-wise, the Berkshire pig is renowned for its rich marbling, intense savory flavor, and melt-in-the-mouth tenderness. Red Pig Breeds Next, we’ll look at three of the most well-known red pig breeds: Tamworth, Red Wattle, and Duroc. Like the Berkshire, the Tamworth originates from England, with historical references dating back to the 1800s. The Tamworth is active, long-legged, and lean, with an auburn coat and long snout. The meat is dark in color, with a nutty, sweet, and succulent flavor. The Red Wattle, a hardy breed, was first recorded in US history books in the mid-1800s. This breed also has a dark auburn coat and distinctive wattles on both sides of its neck. The meat is pinkish-red in color, and has a succulent, earthy flavor. Lastly, there’s the Duroc. The Duroc dates back to New England in the 1800s, and is thought to come from Africa originally. These large, compact pigs have a mahogany coat, and can weigh anywhere from 700-900 lbs. In terms of flavor, the cuts of pork from this breed are deeply marbled with a rich, bold, and juicy taste. (There’s a reason you’ll find a number of Duroc in the Seven Sons Farm ecosystem.) ;) Spotted The most well-known spotted heritage big breed is the Gloucestershire Old Spot pig, which, as the name suggests, originates from Gloucestershire, England. This breed has a white coat with black spots. When it comes to taste, the meat from this breed has a sweet, juicy flavor profile that’s perfect for pork chops or roasting. Hampshire and Other Heritage Pigs The Hampshire hog is the oldest American breed of pig, first written about in the 1790s. This breed has a distinctive coat: primarily black with a white ring across its shoulders and front legs. The meat is known for succulence and tenderness. The Environmental Footprint of Heritage Pig Farming Switching to heritage pasture-raised pork is better for your health, the welfare of the animal, and the environment. At Seven Sons, our heritage hogs play a vital role in nurturing our environmental ecosystem. We use regenerative grazing practices, shepherding our pigs from one section of pasture or forest to another to support soil health, carbon sequestration, and improve biodiversity. The result is tasty, nutritious pork that supports environmental sustainability and promotes animal well-being. I hope you learned something today, and enjoyed the history lesson. Ready to taste the difference? Shop our pasture-raised heritage pork today.

Sustainable Dining: Delicious Side Dishes to Serve with Your Pork Chops

Tender, juicy, and flavorful pork chops are always a great idea for dinner. Better still, this nutritious, premium cut is exceptionally versatile. Whether you’re in the mood for Mexican, Italian, or a good old-fashioned cookout, pork chops can be paired with a variety of side dishes for a satisfying, nutritious meal. Ready for some inspiration? Here are a few of our favorite sides to accompany our pasture-raised heritage pork chops. Classic Companions for Pork Chops Classic recipes are classics for a reason. These tried-and-tested flavor combinations make for beautifully balanced, mouth-watering dinners that you’ll want to cook again and again. They’ll taste even better when you prepare with high-quality chops from heritage pork. Thyme and Garlic Roasted Vegetables Pork chops’ delicately sweet yet savory flavor harmonizes wonderfully with roasted vegetables. Better still, you can use whatever you have in the refrigerator: peppers, onions, green beans, broccoli–any and all vegetables pair well with our pork chops. Season your vegetables and pork chops with oil, salt, pepper, garlic powder, and thyme for a quick and tasty midweek meal. Spread them on a baking tray and cook in the oven for around 30 minutes at 400F. Try different flavor combinations, like honey and garlic, smoked paprika, or a few tablespoons of balsamic vinegar for a bit of a twist. Apple Sauce Pork chops and applesauce have been a winning duo for generations. The apple's acidic sweetness beautifully complements the pork's meatiness. To serve up a tasty dinner, cook your pork chops in the skillet and serve with nutty brown rice, roasted green beans, and a generous side of sweet, tart applesauce. Other fruit sauces, such as pear or cranberry sauce, work fantastically, too. Try our recipe for pear sauce with pork chops, and let us know what you think. Mashed Potatoes and Gravy Another hearty, decadent dinner is oven-roasted pork chops with buttery mashed potatoes, smothered in a rich, velvety gravy. In fact, any kind of potato accompanies pork chops perfectly. Some of our favorites are hasselback potatoes, potatoes au gratin, or garlic butter-roasted potatoes. Whatever you cook, serve your meal alongside a helping of steaming, meaty gravy to accentuate the taste of the pork and enhance the creaminess of your potatoes. Contemporary Twist on Pork Chop Sides If you’d like to cook something a little more inventive, the following recipes will surely be a hit with friends and family. Zesty Quinoa Salad When the weather’s warmer outside, you’ll no doubt want to grill your pork chops. Try pairing them with a light, zesty quinoa salad for a healthy, deliciously textured lunch or dinner. The great thing about quinoa salad is how easy it is to make. Simply prep your quinoa with a little onion, garlic, salt, pepper, and lime juice. Then, add some chopped, grilled vegetables of your choice. Serve the pork chops on top for a colorful barbecue centerpiece. Caramelized Barbecue Sweet Potato Wedges This bright, flavourful dish is bursting with a medley of flavors: the meaty melt-in-your-mouth pork, the sweetness of the potato, the saltiness of the seasoning, and the tangy barbecue sauce. It’s also effortless to make. Simply douse your pork chops with your favorite barbecue sauce and put them on a sheet pan. Then, cut your sweet potato into wedges and season with cayenne pepper, salt, and a generous coating of olive oil. Add them to your sheet pan and cook in the oven at 400F for about 30 minutes for a delicious, juicy dinner. You can serve this dish with a light green salad for extra vitamins and minerals. Butterbean Chorizo Casserole For a Spanish-inspired dinner, try this tender pork, butterbean, and smoky chorizo casserole. This easy, slow-cooked dish promises succulent, juicy perfection with every bite. All you’ll need are canned cherry tomatoes, garlic, sage, butter beans, chopped chorizo, and pork chops. Throw all your ingredients in the slow cooker, leave to stew for 3-4 hours, and then serve. It’s really that simple! Sides That Pair Well With all Pork Cuts The fantastic thing about these side dishes is that they go well with several different cuts of pork. For example, pork ribs are delicious when glazed in sweet, tangy apple sauce. They also pair excellently with sweet potato fries, quinoa salad, or mashed potatoes and gravy. The same goes for pork roasts like succulent pork belly and tender pork tenderloin. You can turn these versatile cuts into the centerpiece of any dish, across almost any cuisine. Whether you cook a British-style roast dinner with creamy mashed potatoes or a Spanish-inspired butterbean dish, these cuts can be paired with a number of side dishes for a variety of delectable flavor combinations. Why Choose Seven Sons for Your Pork At Seven Sons, we’re committed to providing you with the highest-quality food. That means sustainably raised pork, free from antibiotics, hormones, and GMOs. Together, with our partner farms, we provide our hogs with a stress-free environment on open fields and regenerative pastures using animal stewardship practices that promote health and hardiness. Not only is our way kinder, but the quality of the meat is better. Compared to conventional pork, Seven Sons’ pork cuts are far more nutritious, tender, richer in flavor, and higher in beneficial omega-3 fatty acids. Ready to taste the difference? Order your Seven Sons pork chops today.

A Complete Guide to Pork Cuts and How to Cook Them

Pork is a versatile meat rich in protein, vitamins, and minerals. It’s a great addition to a healthy diet, and you can cook it in various ways. Which cut of pork you choose and how to cook it, depends on a few things. Before deciding which cut is right for you, consider the source. Pasture-raised, heritage breeds produce more flavorful pork with better nutritional content[1] than standard grocery store products. But can you tell the difference between pasture-raised pork and industrially produced pork? Yes! Our pork is firm and darker pink in color (indicating the animal was pasture-raised). Pork meat that is pale in color, soft, or damp was most likely factory-farmed. As a bonus, all our pork is sugar-free and free from GMOs, nitrates, and antibiotics. Now that we’ve sorted that out, let’s talk about the different pork cuts! 1. Bacon Bacon is a breakfast staple for a reason, and it’s our #1 selling product of all! These thin slices of pork are quick to cook–making them a great, tasty breakfast, lunch, or dinner option! We recommend frying, baking, or grilling your pork bacon until it turns dark pink and the fat is crispy around the edges. Bonus: You don’t need to stop at breakfast with your bacon. Wrap a tasty filet mignon, top your favorite hamburger, or make bite-sized pieces to mix in with oven-roasted Brussels sprouts, asparagus, or Cobb salad. 2. Pork Sausage Another breakfast staple – pork sausage – is made of cuts from the shoulder and loin of the pig. We season our sausage with black pepper, red pepper, rosemary, and sage to give it a rich, hearty taste. For the healthiest option, grill or oven-bake your sausages until browned and cooked through–or fry them in a skillet for 10-12 minutes. Then, serve with eggs, in a breakfast sandwich, or with a side of sweet potato hash. 3. Ham Ham comes from the hind leg of the hog. Our heritage ham roast is brined and smoked by artisan butchers for a melt-in-the-mouth texture and subtly sweet flavor. Unless they say they’re ‘fresh,’ hams usually arrive pre-cooked, but you can still work some magic through crusting, seasoning, then oven-roasting them. Our recipe for maple glazed ham is a family favorite. 4. Bone-in Pork Chops Bone-in pork chops are a premium cut sourced from the loin of the pig. They’re renowned for their marbling, tenderness, and depth of flavor, making them a tasty centerpiece for any dinner party. Pork chops are also versatile. You can marinate them and then toss them on the grill, sautée, or oven-roast them with herbs and spices for added flavor. And they’ll be ready in under an hour from start to finish! You can keep it simple by topping with your favorite BBQ sauce or try one of these pork chop side dishes. For something that will wow your guests, try our recipe for pork chops with pear sauce. 5. Ground Pork Cut primarily from the shoulder and hind sections, ground pork is the perfect base for meals across cuisines: Italian meatballs and pasta sauces, French casseroles, soups or stews, and much more. How you cook your ground pork will depend on what you’re making. 6. Baby Back Ribs Baby back ribs come from the back and loin of the pig. They’re smaller and meatier than their spare ribs, and quicker to cook. You can use a dry rub or glaze with your favorite seasoning, then bake or barbecue until the meat easily pulls away from the bone. 7. Pork Shoulder Pork shoulder is a hearty, flavourful cut of meat perfect for slow cooking, smoking, or roasting. We love putting it in the slow cooker for 6-8 hours, along with garlic, onion, and spices. When the pork shoulder comes out, it’s juicy and tender, falling apart with a touch of the fork. 8. Tenderloin Pork tenderloin is a long, boneless cut of meat from the loin muscle that runs along the pig's backbone. This cut is mild in flavor and tender, so you can cook it in a variety of ways. Try pork tenderloin prepared in the slow cooker with a creamy garlic sauce for a simple mid-week dinner. Our pork Wellington recipe is sure to impress for a show-stopping dinner. 9. Pork Crown A pork crown is created by tying a whole bone-in pork loin into a circle. It’s a crowd-pleasing recipe perfect for a family gathering or dinner party. The best way to cook it is to roast it. First, rub it with garlic and herbs, then let it marinate overnight. The next day, roast it in the oven for 1.5-2 hours or until the internal temperature reaches 160 degrees. 10. Pork Butt Despite what the name indicates, pork butt comes from high up in the shoulder of the pig. This cut is known for its marbling and depth of flavor, and it’s usually smoked or roasted to make pulled pork. As with pork shoulder, you’ll want to rub the pork butt with your chosen seasoning before slow cooking in the oven, smoker, or slow cooker for 6-8 hours (depending on the size of your cut). Once it’s cooked, cut the skin off and shred the meat. You can serve it immediately or let the pork marinate overnight so it soaks up more flavor. 11. Pork Loin Pork loin is a rich, flavorful cut of meat that comes from any part of the loin section. It’s larger and juicier than pork tenderloin, making it ideal for roasting, grilling, or braising. For a quick, tasty meal, you can cut your pork loin into steaks and fry them in butter or an oil of your choice for 8-10 minutes. Alternatively, you can prepare pork schnitzels with just a couple of extra steps. 12. Pork Belly “Candied” Pork belly is a popular restaurant dish for a reason. When cooked to perfection, this juicy, tender cut of meat will melt in your mouth. You can see Blaine’s take on Alton Brown’s Seared Pork Belly here. What Will You Go For? If you’re wondering which of the different cuts of pork is best for your needs, the answer is all of them! It all depends on what you’re making. Whatever you fancy, you’ll taste the superior quality of heritage pork products from our regenerative-focused family farm. Choose from a variety of sugar-free, heritage, pasture-raised pork cuts, delivered to your door.If you're wondering what could you do with the other parts of the pig, read our pork offal guide. Footnotes1. https://practicalfarmers.org/research/fatty-acid-comparisons-of-grain-and-forage-fed-pork/

How to Cook Pork Sausages: Top 3 Methods

Whether served in a bun, mixed with rich tomato penne, or fried in a pan with eggs and cheese, protein-rich pork sausages are a versatile, delectable choice for a flavor-packed breakfast, lunch, or dinner. Not only are pork sausages rich, meaty, and delicious, but they can also make for a nutritious meal if you buy the right type. Some sausages include added sugar and are high in sodium and additives, which don’t bode well for a healthy diet. However, if you choose pasture-raised, heritage pork sausages, you’ll get high-quality meat free of hormones, antibiotics, and GMOs. This makes for a healthier, ethical choice and better taste. Not to “humble brag,” but we’re kind of known for our sugar-free breakfast sausage, so we feel really good about putting together this article. 🙂 But, for those of you who prefer to make your own sausage, our ground pork is perfect! Here, we’ll discuss the top three ways to cook sugar-free, heritage pork sausages perfectly. Prep Time: 5 minutes Cook Time: 12 minutes Servings: 6-8 What You'll Need One of the appeals of cooking pork sausages is how quick and easy the process is. Because the meat is so naturally flavourful, all you’ll need is a tablespoon of oil, and you’re ready to go: 1 tbsp oil (Avocado or Extra Virgin Olive) 1 lb. Sugar-Free Pork Sausage All our pastured pork sausage is made from the highest-quality meat raised on our regenerative family farm or within our trusted partner farm network. With the cooking methods below, enjoy a variety of flavors, including kielbasa, Italian, bratwurst, and breakfast patties. Instructions Now, it’s time to explore our three favorite methods for cooking pork sausages: on the stove, in the oven, and on the grill. Cooking on the Stovetop This is the classic way to cook pork sausages–and it’s quick and easy. Heat a drizzle of oil in a non-stick skillet over medium heat. Place four sausages in the skillet, cooking for 5 minutes on each side or until the middle of the patties reaches 160°F. Once cooked, remove the sausages from the skillet and let stand for five minutes. Repeat the process until all sausages are done. Baking in the Oven If you’re looking for an oil-free or low-effort cooking method, baking your pork sausages is the way to go. Preheat oven to 375°F. While it warms, line a baking tray with non-stick parchment paper and place the sausages or patties on it. Put the tray in the oven and bake for 18-20 minutes or until sausages or patties reach 160°F. Halfway through baking time, flip so they’re nicely browned all over. For extra crispy results, cook sausages in a skillet on high heat for two minutes after baking. Option: You can also use a cast iron skillet as an alternative to a baking sheet. Cooking on the Grill In the mood for a barbecue? Grilled Italian sausages are some of the tastiest pork links you can prepare. Here’s what to do: Preheat grill to medium-high heat and gently oil grates. Place sausages on grill, cooking for roughly 5 minutes on each side or until the middle of the sausages reach 160°F. Remove sausages from the grill and let stand for five minutes. Why Sugar-Free Pork Sausage? If you’re watching your carb intake, sugar-free is a given. But even if you don’t mind a touch of added sugar to your diet, it's a good idea to be mindful of the sugar content in products like bacon and sausages. Added sugar in pork products indicates they’re highly processed, and highly processed foods have been linked to a variety of health problems, including increased risk of obesity, high blood pressure, and high cholesterol. To ensure you choose a healthy and tasty option, look for nutrition labels that are free of sugar and contain only a handful of ingredients: pork, water, and natural herbs and spices. All our pork product labels look like this because they’re all sugar-free! Side Dishes to Pair with Pork Sausage Pork sausages make for a hearty, delicious meal any time of the day. Here are some of our favorite ways to serve them for a mouth-wateringly tasty breakfast, lunch, or dinner: Breakfast Gooey egg, sausage, and cheese breakfast sandwich Colorful fried sausage, veggie, and potato hash Old-fashioned sausages, biscuits and gravy Lunch Sauteed peppers, sausage, and onions laced with red pesto Grilled sausages with creamy coleslaw and a dressed summer salad Spiced, baked eggplant stuffed with herbs and sauteed sausage Dinner Sweet, zingy tomato and sausage penne pasta Grilled sausages served with baked sweet potato wedges and roasted vegetables Crumbled spicy sausage and caramelized onion pizza Expert Tips & Tricks Before we dive into the cooking instructions, here are some helpful tips and tricks to keep in mind to get the perfect sausages every time: Before cooking your breakfast sausage patties, gently press your thumb down into the center of each one. This will help the sausage to retain its circular shape during cooking. When it comes to sausages, slow and steady wins the race. That means cooking them on low to medium heat. Otherwise, you risk a burned outside and undercooked inside. While cooking as many patties or links as you can in a skillet might be tempting, it’s better to cook them in manageable batches. If you don’t, you may accidentally steam the sausages instead of browning them, and lose out on the crispy exterior. Once your sausages are cooked, allow them to rest for a few minutes before serving. This will make every bite more juicy and tender. For the perfect pork sausage, a meat thermometer is your best friend! You’ll want to ensure the sausage's innermost part reaches 160°F–that’s how you’ll know it’s ready. Recipe FAQs Is it better to cook sausages in the oven or pan? How you cook your pork sausages depends on your preferences. The oven, skillet, and grill are all great options. The oven is the best option if you prefer a more hands-off approach to cooking, but we'd recommend the pan if you enjoy sizzling your sausages to perfection. What’s the difference between Italian sausage and breakfast sausage? Seven Sons’ Italian and breakfast sausages are both beautifully seasoned and sugar-free. The major difference between the two is our selection of herbs and spices in each. While the breakfast sausage is milder and lighter in flavor, with hints of sage and rosemary, the Italian sausage has a lightly spiced flavor thanks to the addition of paprika. How should sausages be cooked? Pork sausages are versatile and delicious. For best results, you can cook them in several ways, including in the oven, on a skillet, or on a grill. Can you pan-fry pork sausages? Absolutely! Heat a drizzle of oil in a non-stick skillet over medium heat to pan-fry pork sausages. Next, cook your sausage patties for five minutes on each side or until the middle of the patties has reached 160°F. Don’t forget to let them rest for a few minutes after cooking, so they’re extra juicy and tender. Should I add any seasonings to the sausage patties? Seven Son’s breakfast and Italian pork sausages are already perfectly seasoned with a delicate blend of herbs and spices, meaning all you need to do is cook them! Can I store leftover cooked pork sausage? Yes, it’s easy to store leftover pork sausage. First, let the meat cool completely. Then, transfer it to an airtight container. You can refrigerate it for up to 4 days. Ready to Cook? Try Seven Sons’ delicious, sugar-free pork sausage range today. As always, we’d love to know what you think! So, let us know if you tried our recipes and how it turned out!

What Is Heritage Pork? All About Heritage Pig Breeds

Here’s a little-known fact: the picture of pigs we’re all accustomed to today is nothing like the heritage breeds that first came to America hundreds of years ago. Most of today’s pigs are the product of industrial farming practices. They’re bred not for their caliber, but for mass production. The origin of heritage pig breeds dates back thousands of years, and they’re renowned for their hardiness, nutritional content, environmental benefits, and sustainability. History and Characteristics of Heritage Pigs Pigs have been part of the agricultural world since ancient times. Until the Industrial Farming Revolution, these animals lived on open fields and pastures—a far cry from the uniform ‘pink’ pig we know today. They came in distinct breeds: the long-legged auburn Tamworth, the ebony-coloured Berkshire, and more. Farmers carefully selected the best of these heritage pigs for breeding, with the idea of nurturing hardy, robust animals with strong immune systems and tasty, nutritious meat. At Seven Sons, we cross-breed our Heritage pigs like the ones pictured above with modern varieties for a balanced combination of hardiness traits and a fat/flavor profile. Most pork you find in supermarkets comes from concentrated animal feeding operations (CAFOs). Unlike heritage breeds, factory-farmed pigs aren’t so much bred for quality as they are for QUANTITY. The pigs are unfortunately farrowed in small crates and often given antibiotics to combat the diseases that inevitably develop in such crowded conditions. Not only is the industrial approach unkind to the animals and the planet, but also results in loss of hardiness, natural immunity, maternal instincts, and an inability to sustain diverse weather conditions. For instance, our hogs happily and healthily thrive on pasture even during winter: Why Buy Heritage Pork? Once you try heritage pork, you’ll immediately taste the difference compared to factory-farmed meat. Heritage pork is renowned for its intensity of flavor, juiciness, marbling, and tenderness. It’s nothing like the bland, dry pork you often get at the grocery store. Heritage pork is also nutritionally superior because heritage breeds are pasture-raised with plenty of space to roam and play. Their lives are stress-free and spent in a natural environment, making for healthier, happier animals. In addition, we never use GMOs, antibiotics, or growth promotants – all of which reduce the nutritional profile of the meat. Lastly, ethically sourced meat is better for the planet. Pigs play an essential role in promoting plant diversity because their rooting and foraging practices encourage soil activity. When farmers take a regenerative grazing approach to farming (rotating animals on the pasture to help with natural pest control and biodiversity), they’re working to restore soil health and build healthy ecosystems that sequester more carbon. Ready to taste the difference? Shop our range of pasture-raised heritage pork today. Looking for inspiration? Give this recipe for Traditional Southern Smoked Pork Neck Bones a try.

Winter 2024 Project and Pasture Update

Good morning, and Happy St. Patrick's Day! ☘️ While the official arrival of Spring is marked on the calendar later this week, we've been the benefactor of nearly a month's worth of Spring-like weather here in Northern Indiana. The farm production team isn't complaining as it's afforded them some sunny, refreshingly crisp days to complete their daily animal chores and checks, and winter and early spring projects. They've been working on shade structures for the laying hens, putting finishing touches on our new chicken brooder and overseeding the pastures, among many key projects.

Sustainable Pork: Ethical Choices for Informed Consumers

At Seven Sons, we understand that our customers want to make healthy, ethical, and sustainable food choices, and we’re here to help. Sustainable agriculture isn’t a marketing ploy. It’s a way of operating deeply embedded into everything we do. Through rigorous protocols, we stand by our commitment to heal the land, ensure the humane treatment of our animals, and provide our customers with the highest-quality meat. Many pork brands manipulate food labels for products like bacon, sausage, and pork tenderloin with terms like natural or humane. This is known as greenwashing, which is dishonest and makes these products seem more green than they really are. Regenerative-focused farms like ours make it possible for conscientious consumers to enjoy pork without compromising their values. Let’s explore how we raise sustainable pork today. Seven Sons' Commitment to Sustainable Pork Sustainable pork production, for us, means taking care of our pigs through responsible stewardship of the land, ethical treatment of the pigs throughout their lives, humane harvesting, and environmentally sound waste management. Here’s a closer look at the protocols we follow: Sustainable Land Practices Pigs are emotionally and cognitively intelligent creatures that thrive when given lots of green space to roam, root, play, and rest. However, concentrated animal feeding operations (CAFOs) confine pigs in small gestation crates too small for them to even turn around. Our hogs are raised on open green pastures where we follow regenerative grazing practices. Here are a few pics of life for hogs on our farm, including a selfie with Blake, the 1st son. Every 30-60 days, Bruce (the 6th son) and the farm production team move our pigs from one section of pasture or forest to another, where they root and browse on nutrient-rich soil. This process helps to build the animals' health and resilience while enhancing the carbon sequestration ability of the soil, preventing manure and parasite load buildups, and tackling environmental degradation. Using regenerative agriculture techniques, we prevent the need for environmentally harmful synthetic fertilizers, pesticides, and herbicides on our pastures. This alone is a reason many customers decide to start buying from our farm. But, there’s a lot more value we bring to the table to produce heritage pork and other proteins sustainably. So, let’s continue. Ethical Practices in Pork Production Sustainability and ethics go hand in hand. We care for our animals, and that means we care for the environment they live in. Social Living Conditions From the beginning of their lives to harvesting, we put our animals’ well-being first. Our sows give birth in outdoor farrowing/birthing huts or indoor community farrowing shelters. By ensuring piglets spend more time with their mothers, litters are spread out, giving sows more time to recover. Once our piglets are weaned, they typically weigh around 45 pounds and return to roam the pastures, where they can live and root freely, with no threat of alterations, such as teeth or tail clipping, and no nose rings. Years ago, we once operated a conventional factory hog farm. So we know from direct experience that alterations like these are standard practice to prevent injuries and to prevent animals from cannibalizing each other in crowded conditions. Humane Harvesting When it comes to harvesting, we keep ethics front of mind. We humanely harvest our animals at small, family-owned abattoirs that we’ve established incredible working relationships with for over a decade. We ensure our animals are comfortable with provisions for water and space to rest. To avoid unnecessary stress or panic, we render our livestock immediately unconscious by stunning them. Not only is our approach kinder, but the meat is better. Calm animals before harvesting have less lactic acid in their muscles. Higher levels of lactic acid (associated with stress) cause muscles to contract and reduce the tenderness of the meat. In addition, studies show pasture-raised animals can have much higher proportions of omega-3 fatty acids, vitamins, and minerals than conventionally-raised hogs. Natural, Healthy Diet: Free of Antibiotics To further ensure quality and hardiness, we focus on heritage pork breeds—this means we don’t need to administer antibiotics or growth promotants. Instead, we raise our animals naturally with wholesome nutrition, resulting in ethically-sourced meat that’s better for your health and the planet. Industrial farming practices often include the preventative use of antibiotics to reduce the risk of infection in animals raised in confinement. Overuse of antibiotics is a public health concern that contributes to the development of antimicrobial resistance, essentially antibiotics becoming less effective over time. Addressing Environmental Concerns Many consumers are becoming increasingly conscious of the carbon footprint of the meat products they consume. Pork can be part of a sustainable diet – you just need to be intentional about where you buy it from. The sustainability of pork depends heavily on the processes and practices farmers follow during the agricultural lifecycle. While regenerative farming practices are proven to improve soil health and reduce greenhouse gas emissions, practices like over-tillage, overgrazing, and mono-cropping degrade soil health – harming the environment. Waste Management in Pig Farming Another sustainability concern consumers have regarding pork is what pig farms do with waste. Lagoon systems to manage waste like manure and urine are common practice for CAFOs, though not all use them. These systems collect and store the waste in large, open-air pits or ponds, which release dangerous pollutants into the air and groundwater. To mitigate these risks, farms like ours use sustainable manure management practices. By rotating animals outdoors continuously and keeping them in low-density groups, we enable even manure distribution while reducing the likelihood of high concentrations of manure buildup. Plus, when our hogs are provided shelter (like you see above) during extreme winter weather, we combine manure with sources of carbon bedding like straw or wood chips. As long as manure is combined with enough carbon, it won’t leach. In addition, we maintain ecological equilibrium by regularly seeding our pastures with specific plants that are ideal for metabolizing nitrogen. Sustainable Pork vs. Other Meats When looking to live a sustainable lifestyle, you might be wondering what meat is best. It’s less about the type of meat and more about how the farm produced it. For example, all beef has a misunderstood and ill-informed reputation for having a negative environmental impact, the mass production of fatter cows, and overcrowded and unhealthy conditions at CAFO feedlots. If you’ve been following us for any time at all, you know that's utter nonsense and it’s possible to produce beef sustainably like we do. As our good friend says,” It’s not the cow, it’s the HOW.” That being said, most pork (and chicken, too) continues to be produced unsustainably. The challenge for pork brands moving toward sustainable pork production is that most of a hog's diet must come from grain feed rations, most commonly a mix of corn and soybeans. For pork to be produced sustainably, for the long term, the entire pork community need to remain diligent in focusing on sourcing non-GMO grains. More specifically, we need to source non-GMO grains from crop farmers focused on regenerative soil-building practices that sequester carbon, reduce water runoff, increase water infiltration rates, encourage biodiversity, and reduce dependency on any fertilizer and chemical inputs. When you purchase pork, beef, and chicken from regenerative-focused farms like Seven Sons, you can be confident that you're making the most sustainability-minded choice. Order our delicious, pasture-raised sustainable pork today, and play a part in shaping the sustainable farming industry of the future.

How to Cook Beef Tongue: Best Methods for Tender Results

Beef tongue offers a versatile and delicious way to change up your main dish favorites. Perfect for lunch or dinner, this flavorful cut is gaining popularity for good reason. While it may be less common here, in the American mid-west, beef tongue is popular around the world. Its rich taste and tender texture make it a great choice for discovering and enjoying new recipes. After a slow cook to tenderize, you can slice it up for tasty lengua tacos, stir-fry, or sandwiches. Adding beef tongue to your diet gives you a nutrient-dense, tasty cut that helps support the sustainable nose-to-tail approach. In addition, choosing grass-fed beef ensures you get high-quality meat free from hormones, antibiotics, and GMOs, making it a healthier and more ethical choice. In this guide, we’ll explore three methods to cook beef tongue to perfection. Ready to try this lesser-known cut and prepare a delicious meal that will have your family and friends asking for more? Prep time: 30 minutes Cook time: 3-4 hours Servings: 4 Tips for Cooking with Beef Tongue Cooking with beef tongue might seem intimidating at first. Most people don’t know the right way to prepare it, unless they were fortunate enough to enjoy organ meats in their family’s traditional cooking. But here are some of our best tips to help ensure your meals come out great every time. Use a cooking method that tenderizes the beef tongue (braise, boil, or pressure cooker) Remove the tough outer skin, make sure to let the cooked tongue cool slightly first – but don’t let it cool too much, as the skin will become tricky to remove. Remove the tough skin after it’s cooked and slightly cooled If you prefer a slightly crispy texture, pan-fry the beef tongue in a couple of tbsps of extra virgin olive oil for 5-6 minutes after cooking and removing the skin. Explore different cuisines by changing the herbs and spices you use. Get high-quality, ethically sourced meat products to ensure you get the best taste and highest nutritional value. How to Cook Beef Tongue Our recipe is a like a classic beef stew, but the cooking method works great for any flavor profile. Swap out the seasonings and vegetables for whatever dish you’re making. For example, if you want to whip up some beef tongue fajitas, adjust the seasonings (paprika, cumin, red pepper flakes, etc.) and slice the meat into strips when it's done. Once you’ve got your ingredients together, it’s time to get cooking. Here are the best three ways to cook beef tongue. What You’ll Need You’ll need a few things to make a delicious meal with beef tongue, here’s what’s on the list for our recipe. 2 lbs. grass-fed beef tongue, cleaned and trimmed 1 large onion, chopped 1 cube butter 2 cloves garlic, minced 3 carrots, chopped 3 potatoes, peeled and cubed 2 cups beef broth 1 cup red wine (optional) 2 tbsp tomato paste 1 tsp dried thyme 1 tsp dried rosemary 1 bay leaf Salt and pepper to taste Instant Pot Beef Tongue This instant pot beef tongue recipe is delightfully simple and takes less than two hours to prepare. If you don’t have an instant pot, you can also use a pressure cooker, following the same steps below. Place a tab of butter in the instant pot with chopped onions, carrots, and minced garlic. Saute until the onions start to brown. Saute and add in the beef tongue, plus all other ingredients. Put the lid on the pot and set it to sealing. Leave for 90 minutes. Release the pressure and take out the beef tongue. Once cooled, remove the skin. Cut into slices and pour on the sauce from the pressure cooker. Serve. Beef Tongue in the Dutch Oven This braised beef tongue recipe produces incredibly tender meat. It takes a little more time to cook, but the wait is well worth it. Put the beef tongue in your Dutch oven or a roasting pan. Add all the other ingredients and stir well. Place the lid on top and braise in the oven at 375 degrees for 5-6 hours. Remove the beef tongue and let cool for about 15 to 20 minutes. Peel the outer layer of skin and discard, cutting the remaining meat into slices. Pour on the sauce and serve! Slow Cooker Beef Tongue No Dutch oven? No problem! Here’s how to make beef tongue in the slow cooker. Place all the ingredients in the slow cooker. Cook on the low setting for 8 hours. Transfer the beef tongue to a work surface and let it cool for a few minutes. Peel the outer layer of skin and discard. Then slice the remaining meat. Pour on the sauce and serve! Side Dishes to Pair with Beef Tongue Beef tongue is a super versatile cut of meat. Here are some delicious side dishes to pair it with for lunch and dinner: Shredded beef tongue tacos with salsa verde and avocado Teriyaki beef tongue with sticky rice and pak choi Braised beef tongue with buttery mashed potatoes and roasted broccoli Beef tongue sandwiches with honey and mustard dressing Recipe FAQs What does beef tongue taste like? Beef tongue has a rich, meaty flavor and tender, buttery texture. It’s also exceptionally versatile, making it the perfect base for a variety of dishes. Is beef tongue chewy or tender? Beef tongue only becomes chewy if you cook it incorrectly. The best way to cook it is low and slow. What is lengua meat? Lengua is the Spanish word for tongue. If you see lengua on a menu in South America, it will probably mean beef tongue. How do I ensure my beef tongue is tender? For tender results, cook beef tongue low and slow. Ready to cook? Try these delicious recipes for yourself. Order Seven Sons’ grass-fed beef tongue today. As always, we’d love to know what you think! So, let us know if you tried our recipes and how it turned out! Curious for more? Try this simple Pickled Beef Tongue recipe or these authentic Mexican Beef Tongue Tacos!

Defending Beef and the Humble Cow

Have you noticed that ALL beef and cattle commonly receive undue and unwarranted criticism? Maybe you've noticed it yourself while scrolling Facebook or Instagram, watching the mainstream media, or in passing conversations around town. Now, there certainly are truths to claims about the negative environmental impact of cattle and beef being mass-produced fatter and faster at overcrowded industrial, CAFO feedlots. But that is NOT true of all cattle.

Navigating pastured poultry challenges

If you’ve followed us for long, you know that we’ve been working through some significant challenges that have threatened our ability to continue offering chicken to our customers. That said, we’re not giving up; instead, we plan to double down our efforts with significant investments and new collaborations for 2024 and beyond. This blog post is longer than usual, but because trust and transparency are a high priority to us, I invite you to read along to stay informed. Before diving into the updates, let me first explain the gravity of the challenges that small-scale pastured poultry farmers are up against.

How to Cook Beef Heart: 3 Simple Recipes

Beef heart is an often overlooked organ meat that’s as rich in health benefits as flavor. It’s packed with protein, immunity-boosting iron, and many other nutrients. It’s also great value for money. Preparing meals with new ingredients can be a bit daunting, but the good news is that cooking beef heart is super simple and very delicious. While it might require extra prep time, it’s well worth it! Our beef is 100% grass-fed with no GMOs, hormones, or antibiotics. So you’re getting high-quality meat that’s healthier, ethically-sourced, and tastes better. The best part is that these recipes help ensure we use as much of the animal as possible, minimizing waste. Keep reading to discover three simple ways to prepare beef heart. Prep time: 30-45 minutes Cook time: 10-15 minutes Servings: 4 What You’ll Need To make these simple beef heart recipes, you’ll need a few ingredients, including our grass-fed and finished beef. It’s more nutritious, richer in flavor, and higher in beneficial omega-3 fatty acids than regular conventionally raised cuts. 1 lb. grass-fed beef heart 3 TBSP oil (Avacado or Extra Virgin Olive) 3 cloves minced garlic 1 large onion Salt and pepper to taste Lemon juice Additional spices like paprika, cumin, or chili powder Instructions For each of the recipes below, you’ll first need to prepare your beef heart and marinate it for maximum tenderness. Then, depending on your time and utensils, you can experiment with one or all of these delicious recipes. How to Prepare Beef Heart The first thing you need to do is to clean and dice it. Here are the steps: Step 1: Rinse the beef heart under cold water. Step 2: Trim away any fat, connective tissue, and valves from the heart. Step 3: Cut the heart into several strips about 1/2 inch thick. Next, you’ll want to marinate your beef heart strips for at least an hour to enhance the meat's flavor. Place the hearts in a bowl or resealable plastic bag and add the juice of half a lemon, minced garlic, a generous few TBSP of olive oil, and salt and pepper. This will give you a simple but tasty marinade–but you can try other combinations too. For an Asian-style meal, you could marinate the strips in sesame oil, soy, honey, and lemon. Or, for a more European dish, you could concoct a marinade of balsamic vinegar, French mustard, garlic, onion, and salt. Now that your meat is tender, try one of the following recipes. Beef Heart Recipe for the Slow Cooker Slow-cooked beef heart is the way to go if you want maximum flavor and minimal effort. This tender, juicy dish is melt-in-the-mouth delicious and easy to make. Simply toss your marinated beef heart strips into the slow cooker and sprinkle with salt, pepper, and oregano. Then, add beef broth or stock and chopped onions, then leave for 4-6 hours, cooking on high. Beef Heart Recipe for the Grill Short on time? Then grilling is the way to go. It also makes an appetizing and unique cookout entrée. After marinating, place your beef heart strips on a hot grill. Cook each side for about 2-3 minutes until the meat has a crisp, brown crust on the edges. Serve medium-rare for a velvety, tender meal. Beef Heart Recipe for the Instant Pot Another great and quick way to cook beef heart is in the Instant Pot. Place the marinated meat strips in the Instant Pot along with a chopped onion and a cup of water. Cook on high pressure for 70 minutes. You’ll have a silky, juicy meal brimming with flavor. Side Dishes to Pair with Beef Heart Beef heart is a versatile meat that complements a variety of cuisines. Here are a few of our favorite side dishes to pair it with for every meal of the day. Breakfast If you like savory breakfasts, try serving beef heart with some of the below combinations: Avocado, sunny-side-up eggs, crispy kale, and baked beans In a breakfast burrito with salsa, cheese and eggs With cream cheese, tomato, and onion in a bagel Lunch Whether you’ve got friends and family over or just want to make a healthy, tasty lunch for one, here are some great lunchtime sides to pair with beef heart: A zesty quinoa salad and sweet potato fries Cabbage slaw, grilled vegetables, and corn on the cob Tenderstem broccoli and steamed brown rice Dinner For a hearty, delectable dinner, we love pairing beef heart with some of the below side dishes: Udon noodles and wok-fried vegetables in a honey soy dressing Buttery mashed potatoes, roasted vegetables, and beef gravy With flatbreads, tzatziki, a fresh green salad and homemade hummus Expert Tips & Tricks Beef heart is most delicious and tender when served medium-rare, so be mindful of overcooking it—especially on the grill! Once cooked, let the beef heart rest for a few minutes to lock in its natural juices. While beef heart can be intimidating to cook at first, it’s a truly versatile meat. So don’t be afraid to experiment with different flavor combinations. Recipe FAQs What does beef heart taste like? Beef heart has a meaty, tender flavor similar to minute steak. Can you grill beef heart? Absolutely! To grill beef heart, cut it into thin strips and then sear on high heat for four minutes, turning the strips after 2 minutes to cook evenly. What is the best way to cook beef heart for my dog? Boiling is a great way to cook beef heart for dogs. Cut it into small chunks and simmer in water for 30 minutes. Does beef heart need to be tenderized? For melt-in-the-mouth flavor, marinate beef heart in a mixture of oil, an acid (like vinegar, lemon juice, or wine), and seasoning for at least an hour before cooking. Can you grind beef heart into hamburger? Yes! You can use ground beef heart for hamburgers or meatballs. Just beware of overcooking, as beef heart is best-served medium to medium-rare. Ready to Cook? We hope you’re ready to expand your culinary repertoire with beef heart. Order our grass-fed beef heart today. As always, we’d love to know what you think! Let us know if you tried our recipes and how it turned out! Curious for more? Try our Beef Heart Stew recipe or change the cut and explore these Beef Shank recipes!

Next-Level Bone-in Beef Shank Recipes

Bone-in beef shanks are one of the most underestimated cuts of meat. They’re tender, tasty, succulent, and affordable. You just need to know how to cook them well! First, meat quality is key—no one wants to eat grisly, tough beef shanks. That’s why it’s crucial to choose grass-fed beef. It packs in way more nutrition and flavor. As an added bonus, grass-fed beef shanks like ours are raised using regenerative grazing practices, which is good for the environment. Let’s dive into the recipes! Prep time: 15 minutes Cook time: 2-3 hours Servings: 4 What You’ll Need 2 lbs grass-fed beef shank bone, diced 1 large onion, chopped 2 cloves garlic, minced 2 carrots, chopped 2 cups beef broth 1 cup red wine 2 tbsp tomato paste 1 tsp dried thyme 1 tsp dried rosemary Salt and pepper to taste Extra virgin olive oil How to Cook Bone-in Beef Shank Beef shank is comforting, hearty, and delicious. Below, we’ll walk you through our favorite three ways to cook it, depending on your time and the utensils you have. Dutch Oven Beef Shank This dish is perfect for cold Autumn afternoons. It’s warming, nourishing, and mouth-wateringly tasty. Season the chopped beef shank with salt and pepper. Heat 2 tbsps of olive oil over medium-high heat in the Dutch oven. Add the beef shank pieces and cook for 4 minutes, or until browned on all sides. Set the shanks aside. Add the chopped onion and carrots to the pot and cook until the onions are browned. Add in the minced garlic and stir for a minute. Stir in the tomato paste, red wine, beef broth, and herbs. Simmer for 3 minutes. Place the beef shank pieces back in the pot, submerging them in the mixture. Reduce the heat to low and let the mixture simmer for 3 hours, until the meat falls off the bone. Serve! Handy tip: Instead of simmering on the stovetop for 3 hours, you can place your Dutch oven in a preheated oven. Cook for 2-3 hours, or until the meat is succulent and tender. Braised Beef Shank If you have a little more time and want to cook a bone-in beef shank that’s even more tender, try this braising recipe. Follow the recipe above until step 5. Pour the mixture into a slow cooker and add the seared beef shanks. Cook on low for 6-8 hours or on high for 4-5 hours, or until the meat falls off the bone. Smoked Beef Shank Beef shank isn’t just for the winter months! Get out your smoker for a barbecue centerpiece your guests will love. Preheat the smoker to 225°F Season the beef shank with your favorite dry rub. Carefully place the beef shank pieces in the smoker. Cook for 4-6 hours, or until the internal temperature of the meat reaches 190°F. Rest the meat for 10 minutes for maximum juiciness. Then, serve! Side Dishes to Pair with Beef Shank Beef shank with the bone in is a staple across cuisines for good reason! It’s incredibly versatile—you can pair it with all kinds of sides! Here are some of our favorites: Smoked beef shank tacos with guacamole and spicy rice Braised beef shank stew with creamy mashed potatoes and roasted green beans or carrots Tender beef shank stew with sweet potato and buttered peas Braised beef shank ragu with pappardelle pasta Expert Tips & Tricks For a slightly sweeter dish, add a heaped spoon of honey to the slow cooker when you add the red wine and beef broth. If you prefer a more savory, umami flavor, swap out the honey for a generous splash of Worcester sauce. You can store these dishes in the fridge for up to three days, or in the freezer for 3 months. Source the best quality bones you can. Grass-fed beef bones are more sustainable and increase the nutrition and flavor of your meals. You also ensure what you’re eating is free of antibiotics, hormones, and other chemicals. Recipe FAQs How long does it take to cook beef shank in the oven? It’s best to cook beef shank low and slow in the oven. Leave it to cook on low to medium heat for 2-3 hours, or until the meat falls off the bone. Does beef shank get tender? Yes! Beef shank becomes incredibly tender and juicy when you slow cook it. What is beef shank best for? Beef shank is best for slow-cooked stews and casseroles. You can also cook it in the smoker for a delicious barbecue dish. Is there another name for beef shank? Beef shank has several other names, including beef foreshank, beef Osso Bucco cut, shank meat, and leg boil. However, they all refer to the same thing! Ready to Cook? Try these delicious beef shank recipes with our grass-fed beef shanks. As always, we love to know how your dishes turned out! So please send your photos in and leave your thoughts below. Want more beef recipes? How about our Tender Beef Oxtail Stew recipe?

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