The significant difference between commodity sausage and pastured sausage comes down to the way the animals are raised, as well as the processing method of the farm. Our farm offers a range of sausages from six different species. Our sausages are slightly leaner, better seasoned, and made from higher-quality cuts than the average sausage you may find in the grocery store.
TACOS! Beautiful, delicious, zesty chicken tacos. Few can say no to the much-loved shredded chicken taco, and luckily, these tacos are good for you and the planet. You’ve been warned—these tacos might just be your newest addiction. The recipes that follow use our pasture-raised chicken have fast-tracked their way into the weekly meal plans of many folks here at White Oak Pastures.
Sick of just eating plain meat? Looking for a unique way to enjoy some pastured guinea?
One of our favorite ways to eat guinea fowl is cooked in a terrine.
What the heck is a terrine?
A terrine is traditional in French cuisine and is a meat, fish or veggie mixture that has been cooked in advance and allowed to cool or set in the container. It is cooked and served in a loaf pan, so it's kind of like a meat bread!
Terrine is similar to pate in the sense that it is served cool, but it doesn’t necessarily contain liver and uses a lot more ingredients to give it a unique texture profile. Terrines seem sophisticated, but we are not sophisticated chefs. We wanted to make this a super easy recipe to enjoy a unique and fun recipe.
If a chicken and a duck had a baby…
Have you tried guinea fowl? The taste is similar to wild game, but more delicate, not as strong. We think it tastes like a mix between chicken and duck.
Nutrient-wise, guinea meat is high in Vitamin K, niacin and Vitamin B1.
Guineas roam more than any other poultry species, so they are slightly leaner than chicken… making the cooking method pretty important.
Bone broth provides an abundance of vitamins and minerals. Plus ‘wiggly jiggly’ bone broth is a great source of collagen. You can learn about the benefits of bone broth in our recent article on White Oak Pastures' blog. But, not all bone broths are equal. The items you use to make your bone broth (from the source of the bones to the other ‘off-cuts’ added) will make a difference in the nutrient composition and amount of ‘jiggle’ that results. Below you’ll find our favorite recipe for creating the ultimate, great-tasting, nutrient-dense, “wiggly jiggly” bone broth.
White Oak Pastures’ 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, which should be taken into consideration when cooking a pasture raised animal. Applying some of the same principles for preparing grassfed beef, such as marinating or seasoning one to two days in advance, can help tenderize those more active muscle fibers.
UPDATED FOR THANKSGIVING 2019! ORIGINALLY PUBLISHED ON NOV 10, 2016 8:14:00 AM
We are grateful for the opportunity to provide you and your loved ones with a delicious pastured turkey for this special time of the year. Cooking a whole pasture-raised bird can be intimidating, and we want you to feel well-prepared to cook our turkeys this holiday season.Our turkeys are athletes. They spend their entire lives roaming our lush pastures, hunting, pecking, scratching, and dustbathing as nature intended. Because of their diet and exercise, our birds are lean animals. When cooking them, keep in mind they have less fat than commodity turkeys. We have found that cooking with a wet, slow heat yields a more tender turkey dish.
Check out our recipe and tips to cook the perfect pastured turkey for...