After trying a variety of lamb stew recipes, this is the recipe that we’ve settled on. It’s traditional in many ways but the orange peel and cloves give this hearty dish a nice twist. It has been adapted from the “Nourishing Traditions” cookbook by Sally Fallon.
Read MoreI have heard that the best, most flaky pie crusts are made with lard. After trialing many recipes and tasting some so-so results, this one turns out beautifully! It makes a double crust, but you could half the ingredients for a single crust quite easily. Use a special type of lard called leaf lard for sweet pies. The crust on the meat pie pictured here uses lard from back fat.
Read MorePork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig's hip to shoulder. They’re sure to please the whole family when grilled up on a warm summer day.
Read MoreHere is a fantastic way to maximize the investment you’ve made in nutritious meat. If you were to buy free-range chicken broth in the grocery store it would cost about $4 a quart.
Read MoreLard has gotten a bad rap in recent history, and I try to advocate for its reintroduction into diets when it’s made from fat from pasture raised pigs.
Read MoreWhen you’re cooking with high-quality pasture-raised meats sometimes the simplest recipes are the best way to highlight their inherent great flavor. Any leftovers can be used for another meal that calls for diced chicken, like a casserole or soup. The carcass is perfect for making bone broth.
Read More
