1776 Pork Kit

These Red Wattle breed pork chops and bacon are the exact cuts someone from 250 years ago would have eaten! The ancestors of the Red Wattle breed pig are believed to have come to America from New Caledonia in the South Pacific in the mid-1700s. Our partner farmers still raise this breed using old-fashioned, pasture-based methods. The flavor and texture of this pork are unlike most available today because its genetic make-up is more similar to that found in 1776. Taste history at your table!

Patrick Martins founded Heritage Foods in 2001 to preserve endangered species of livestock from extinction. These species were the foundation of our food supply for 5,000 years, yet they receive almost no attention. Today, Heritage Foods supports over fifty family farms that raise Heritage breeds – the very foundation of our agricultural history and gastronomic identity. These animals are raised humanely, outdoors, on pasture, using traditional farming techniques. The result is the world’s best-tasting, highest-quality meat – more marbled and boasting a far more profound taste and depth of flavor than what you’ll find at the supermarket. This is what meat used to taste like, and what it’s supposed to taste like, and with one bite you’ll understand the difference!

MORE DETAILS

This package serves 4 people and includes

• 2 Porterhouse Pork Chops (14 oz.)
• 2 Single Bone Pork Loin Chops (approx. 12-16 oz.)
• 2 Packs Signature Bacon (approx. 1 lb. each)

INSTRUCTIONS / STORAGE

• Heritage Foods ships Monday-Thursday of each week.
• Orders cannot be shipped to P.O. Boxes.
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping.

• Meat ships frozen with ice packs, may thaw in transit.
• Upon arrival, store meat in the freezer immediately, or place it in your refrigerator:
• Use CHICKEN within 5 days and PORK/BEEF within 7 days
• Meat may be stored in the freezer for up to 6 months.

To Serve

Pork Chops

• Take the meat out of the refrigerator 1 hour prior to cooking.
• Season liberally with salt and pepper on all sides.
• Preheat a heavy-bottomed pan over medium-high heat until just about smoking.
• Add 1 tablespoon of oil and sear chops for 3-9 minutes on each side depending on size.
• For pieces with a fat cap, render the fat on its edge for an additional few minutes.
• For larger cuts, add a few knobs of butter, 1 clove of garlic, and 2-3 sprigs of thyme, sage, or rosemary. Baste for the final 3-5 minutes of cooking.
• Cook until desired internal temperature is reached (140-145°F for pork).
• Let rest for 3-5 minutes before carving.
• Serve & enjoy!

Bacon – Oven

• Preheat oven to 325°F.
• Place bacon on a foil-lined sheet tray.
• Bake, rotating the tray every 10 minutes, until desired crispiness is reached.
• Serve & enjoy!

Bacon – Stovetop

• Heat a skillet over medium-high heat until almost smoking.
• No oil is needed.
• Place bacon strips into the skillet one at a time.
• Flip once and use a bacon press to prevent curling.
• When desired crispiness is reached, transfer bacon to a plate lined with paper towels.
• Pour off fat from the pan after each round.
• Serve & enjoy!

Ingredients

• Pork Chops – Pork, Cured with Water and Less Than 2% of the Following: Salt, Cane Sugar, Maple Sugar, Brown Sugar, Spice Extractives, Sodium Erythorbate, Sodium Nitrite