Who’s Your Paddy?

Monica McLendon

 St. Patricks Day. As a young child, the only thing I knew about St. Patrick’s Day was that if I didn’t wear green to school, I was going to get the fire pinched out of me. All. Day. Long. Lesson learned. As I got older, I learned that green was and still is, NOT my color. I can put on a green shirt and my skin will respond in such a way that I could pass as a leprechaun myself. In college, I learned the celebratory act of drinking green beer, and lots of it. Never during these times in my life was food a part of the recognition and celebration of St. Patrick’s Day, nor was St. Patrick himself for that matter. As an adult, I have learned that food is, in fact, a fundamental part of the celebration. While corned beef and cabbage are thought to be an Irish tradition on St. Patrick’s Day...

Sugar and Spice: Flavor of White Oak Pastures

White Oak Pastures Team

White Oak Pastures’ Artisan sausages are hand-crafted from the highest quality muscle cuts such as pork picnic, butts, and hams, which we process in small batches of fifty pounds. In addition to beef, pork, lamb, and chicken, we offer turkey, duck, and goose sausage as well. You will not find such a variety of sausages made anywhere else.

Commodity Sausage vs. White Oak Pastures Sausage

White Oak Pastures Team
White Oak Pastures has a range of sausages from six different species available online

Brian Sapp, our Director of Operations, responds to a customer's inquiry about our sausage. His thoughtful answer highlights the difference between our high-quality, small-batch, pasture-raised sausage and more popular commodity sausage.

Employee Spotlight- Johnny Jacobs

Monica McLendon

Meet Johnny “Jake” Jacobs, a “Jack of all trades” and a master of one! Jake is one of our most talented butchers here at White Oak Pastures, bringing experience, hard work, and attention to detail to the butcher block. All of these lead to product production that is second to none!

Meet Brian Sapp, Director of Operations at White Oak Pastures

Laura Mortelliti

“Damn, that's a nice bumper”. It was a rainy, muddy, cold weekend in December 2007. Will Harris had just finished showing Brian Sapp around the farm, which, at that point, Brian describes as “just feeding cattle and the plant was a concrete floor”. Brian’s lifelong passion for fabrication led him to craft replacement bumpers as a hobby. When Will kicked the bumper on Brian’s 2004 Chevy pickup, his eyes “got big as half dollars”. Will then told Brian, “You may never strike an arc on this farm, but I know from that bumper that I want you to work for me.” Will could tell from how well the bumper was made that Brian would put effort and hard work into everything he did.

Flavor of Georgia: Chef Reid’s pastured chorizo sausage

Angela Huffman

This week, White Oak Pastures’ Chef Reid was a finalist in the 10th Annual Flavor of Georgia contest hosted by the University of Georgia. Our pastured Chorizo Sausage was showcased in the Meat & Seafood category, and made it to the top three of 12 contestants. Products were judged on flavor, texture, ingredient profile, and how well the products represent Georgia.

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