Yellow fat

[Beau]

But Ted Slanker (Slanker meats) allows absolutely no grains fed to his free-ranging pigs. Pork from him is dark meat (as it should be) and the flavor is excellent.

But doesn't his website limit you to 2 pounds of bacon per purchase? (http://www.texasgrassfedbeef.com/id78.htm)

If so, that's simply too limited to make it a good option IMO. I'd love to buy his bacon, but the 2 pound limit has always given me pause.

 

[LQB]

But Ted Slanker (Slanker meats) allows absolutely no grains fed to his free-ranging pigs. Pork from him is dark meat (as it should be) and the flavor is excellent.

But doesn't his website limit you to 2 pounds of bacon per purchase? (http://www.texasgrassfedbeef.com/id78.htm)

If so, that's simply too limited to make it a good option IMO. I'd love to buy his bacon, but the 2 pound limit has always given me pause.

Yeah, that is quite the bummer as far as bacon goes. But you can also get 2 jowl bacon (I can't tell much difference) for a total of 4. The roasts are excellent, and the organ meats must be good (I haven't tried them). The problem with Slankers is that they are often out of much pork selection.

Added:

White Thunder does do genuine pasture-ranged pigs but they do not cure the pork side. The meat, though, is generally pretty dark and tasty.
Caw Caw Creek also does good pastured pigs but their sup grains include soy in the mix (as of last time I talked with them).

 

[seek10]

Trust worthyness is the issue that is becoming tough, as the food situation becomes worse, it will be more. My local farmer who buys cattle from other farmers to butcher and sell says "she can't trust other farmers whether they are grass fed only as she finds differently from grain". Not sure whether she is saying to sell the current meat she already had or she is really honest. As of now, she sounds honest to me as she consistently maintained pork can't be raised without grain, how ever small it is.

I think what she is saying is that most farms do not have the amount of range land to eliminate the grains, so at least some grain sup is required. For example, White Thunder Organics ranges their pigs over huge areas, and they still give free-choice grains. But Ted Slanker (Slanker meats) allows absolutely no grains fed to his free-ranging pigs. Pork from him is dark meat (as it should be) and the flavor is excellent.

BTW, have you tried marinating the pork overnight in ACV/lemon juice/olive oil before cooking?

No, I just apply salt and let it sit in friz for 1/2 hr and fry. I heard frying olive oil produces poison, is soaking in olive oil safe ?. Or left over while cooking is small enough to be not dangerous?.
Initially I used to use ACV, but recent months I stopped that too. I can start back ACV.

Some folks are definitely sensitive to uncured/unmarinated pork. You might try the marinate overnight and check your reaction. I just rinse the marinate off and pat dry before cooking.

I will .Thank you LQB.