Pastured Pork Organs
$7.11
$6.49
$3.24
Save 5% on every order
Free item with each order
100% customizable
Our goal
To provide the peace of mind that comes from having a direct relationship with a farmer
If you're ready to cook the whole animal the way it was meant to be eaten, our pastured pork organs are the place to start. Organ meats are extraordinarily nutrient-dense, offering high concentrations of vitamins and minerals in every serving. Ours come from heritage breed hogs raised on regenerative pastures, the way we've always believed farming should be done.
A Natural Source of Everyday Nutrients
Pork organs are naturally rich in nutrients your body uses every day. You'll find high concentrations of vitamins A and B12, iron, zinc, and selenium in every serving. Pork liver in particular has been a kitchen staple for generations, and for good reason; it's one of the most vitamin-rich foods you can put on the table.
For families who prioritize getting their nutrition from real food, pastured pork organs are a practical addition to the weekly menu. Pair them with pork bones for broths that extract every last bit of nourishment from the whole animal.
Heritage Breed, Pasture-Raised Hogs
Our hogs thrive outdoors, spending their days rooting, foraging, and moving the way hogs naturally do when they have the space. That active lifestyle shows up in the quality of the organs, resulting in a rich flavor with satisfying texture.
We keep things simple: no antibiotics, no hormones, no GMOs. If you're curious about the full range of cuts that come from hogs raised this way, our pastured pork sausage is a good place to see that same quality in action.
Pastured Pork Organ Cuts for Every Kitchen
Whether you're a seasoned offal cook or just getting started, our selection gives you room to explore. Pork liver is the classic starting point: pan-sear it with onions, blend it into a pâté, or work it into a terrine. Pork heart is a tender, mild cut that takes well to slow braising or slicing thin for stir-fries. For pork tongue, braise until tender and then peel and slice for tacos or sandwiches.
If you want to take your nose-to-tail cooking further, our guide to pork cuts walks through everything heritage breed hogs bring to the table.
Delivered Right to Your Door
Every order is flash-frozen to lock in freshness and nutrient content, then shipped directly to your door. Your organs arrive frozen, and we guarantee them in your freezer for up to 1 year. Choose Subscribe & Save at checkout to get 5% off every order, a free item with each delivery, and the flexibility to swap items, skip, or cancel anytime.
Curious about organs from other animals raised with the same care? Our grass-fed beef organs are worth exploring.
For more variety and savings, our value bundles let you stock your freezer with pasture-raised pork and other farm favorites at a great price.
Common Questions About our Pastured Pork Organs
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Pastured pork organs come from heritage breed hogs raised outdoors on regenerative pastures, where they live and move the way hogs naturally do. We raise our hogs entirely free from antibiotics, hormones, and GMOs.
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Pork organs in general are exceptionally nutrient-dense, packed with vitamins and minerals your body uses every day. Pasture-raised hogs live active outdoor lives on diverse pastures, foraging naturally and moving freely. In our experience, this kind of life produces organs with richer flavor and a more vibrant nutritional profile.
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We offer pork liver, pork heart, and pork tongue. Each cut brings something different to the table: liver for its unmatched vitamin density, heart for its versatility across recipes, and tongue for its mild taste.
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While we don’t have USDA organic certification, our practices go beyond what that label requires in many ways. We raise our heritage breed hogs on open pasture, free from synthetic pesticides, herbicides, or fertilizers. As for grass-fed, that term doesn’t apply to pork the way it does to beef. Hogs need a more varied diet. In addition to what they forage on the pasture, our hogs also receive wholesome non-GMO feed.
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Pork organs are more approachable than most people expect. Liver and heart do well with high-heat cooking methods like pan-searing or stir-frying, while tongue benefits from low-and-slow braising until tender. If you're new to cooking with organs, soaking liver in cold water or milk for 30 minutes before cooking helps soften the flavor. Our pork offal guide walks through techniques and recipe ideas for each cut.
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