The delicacy Iberian Ham (Jamón ibérico) is one of the highest quality cured hams in the world. Jamón ibérico is characterized by its long aging period (24-48 months), rich red color, ample marbling, and complex, sweet, nutty flavor. Iberian Ham must be sourced from the meat of only one breed of pig: Black Iberian Pigs. This breed is unique in its genetic ability to produce oleic acid-rich, exceptionally marbled meat.Read More
As we kick off the Fall season of our Community Supported Agriculture (CSA) program, we are excited to introduce you to one of our organic garden managers, Mary Bruce! We love the way Mary involves herself in so many different functions at White Oak Pastures: she’s also a leather craftswoman, a biodiesel chemist, and she oversees our pastured rabbit and honeybee programs. She is smart, engaged, and always has great ideas for making improvements on the farm. Meet Mary, and catch up on what she’s up to this Fall!Read More
White Oak Pastures’ chickens and guineas live unconfined on pasture, hunting, pecking, scratching, and dust bathing. This leads to stronger, healthier, and in our opinion, tastier birds. It also means these birds use their muscles, and we need to take this into consideration when cooking a pasture raised animal. Apply some of the same principles we use when preparing grassfed beef, such as marinating or seasoning one to two days in advance to help tenderize those more active muscle fibers.
One of the easiest ways to cook a chicken or guinea is by slow roasting it. Cooking poultry with the bone in adds more flavor and nutrition to the meat and the broth you have left. We recommend the following recipe when roasting our pastured chickens and guineas.
It used to be very common to buy a whole, half, or quarter of an animal from a farmer you know and trust, and then enjoy having a convenient, steady supply of protein in the freezer. This tradition of buying meat in bulk is making a comeback, and we’d like to make the process a little less intimidating and mysterious, and encourage you to give it a try.Read More
At White Oak Pastures, we have expertise in three areas: animal welfare, regenerative land management, and rural communities. As farmers, we aren’t experts in nutrition. When osteopathic physician and natural health advocate Dr. Joseph Mercola came to visit, we shared our knowledge of farming with him, and he shared his knowledge of nutrition with us. Here are a few of Dr. Mercola’s thoughts on the health benefits of grassfed and pasture-based food and farming.Read More
At White Oak Pastures, we take pride in using every part of the animals we process, and broths are a way to utilize the strong, nutrient-dense bones. Check out Chef Reid’s easy how-to video and instructions for making beef bone broth at home. Enjoy this broth by itself as a rich, nourishing supplement or add it to soups and sauces for added flavor and nutrition.Read More
Our animals are athletes. They spend their entire lives roaming our lush pastures and eating sweet grasses, as nature intended. Because our cattle’s muscles see a lot of activity, we recommend aging our grassfed steaks to allow enzymes and microbes to break down the tissues to make the meat more tender and flavorful.Read More