How to Cook Pasture-Raised Pork From Ayers Valley Farm

General Cooking Tips

✅ For whole cuts and roasts:
Cook to an internal temperature of 145°F at the thickest part of the meat. Pull your pork off the heat a few degrees early, then let it rest — it’ll finish cooking as it sits, keeping it juicy and tender.

✅ For ground pork and sausages:
Cook to an internal temperature of 160°F.

✅ Pro tip:
Use a reliable meat thermometer and check in the thickest area — not near bone, fat, or gristle.

 Pork Chops

Whether bone-in or boneless, pasture-raised chops are one of the simplest and most flavorful cuts.

Cooking Tips:

• Let chops sit at room temperature for about 30 minutes before cooking.
• Heat your skillet or grill to medium heat.
• If using cast iron, add a little lard or bacon fat to prevent sticking.
• Cook 3–7 minutes per side (depending on thickness), until the internal temperature reaches 145°F.
• Rest before slicing — this helps lock in all that beautiful pasture-raised flavor.

Try This: Brush your chops with a touch of maple syrup or honey and a pinch of sea salt before finishing — it pairs perfectly with fall veggies.

 Pork Roasts

Pastured pork roasts get more flavorful the longer they cook. Slow, low heat allows the natural marbling and collagen to break down, creating tender, pull-apart meat.

Cooking Tips:

• Preheat oven to 325°F.
• Cover with foil and roast for about 40–45 minutes per pound.
• Don’t be afraid to go longer — a pastured pork roast only gets better as it falls apart.

Recipe Ideas:

• Orange & Pecan Glazed Pork Loin
• Rosemary-Balsamic Pork Roast
• Classic Slow-Cooked Pulled Pork

 Spare Ribs & Backbones

Pastured ribs are a slow-cook dream. They become tender and fall-off-the-bone when cooked low and slow.

Easy Method:

• Place ribs in an oven-safe dish and coat with your favorite BBQ sauce.
• Let marinate overnight.
• Next day, bake at 325°F for several hours until the meat reaches 195–200°F and is fork-tender.

Recipe Ideas:

• Orange & Garlic BBQ Ribs
• Sweet & Smoky Backbone Roast

 Ground Pork & Loose Sausage

Ground pork is the ultimate kitchen multitasker. Use it in casseroles, soups, chili, or mix it with ground beef for juicy burgers.

Cooking Tips:

• Cook to 160°F internal temperature.
• Don’t over-stir — let it brown properly for the best flavor.

Recipe Ideas:

• Sausage & Rice Casserole
• Crockpot Sausage Chili
• Zuppa Toscana (made clean!)

 Bratwurst & Link Sausages

Our brats and links are made without fillers, nitrates, or MSG — just clean, flavorful pork and simple spices.

Stovetop Method:

• Preheat skillet over medium heat.
• Add a touch of lard or bacon fat to prevent sticking.
• Cook:
  • 1–2 oz links: 3–5 min per side
  • 4 oz links/brats: ~10 min per side
• Cook to 160°F and let rest 2–3 minutes.

Oven Method:

• Frozen links: 375°F for about 1 hour.
• Thawed brats/links: 375°F for 30–45 minutes or until 160°F internal temp.

Serving Ideas:

• Serve hot-dog style with mustard & kraut.
• Slice leftovers into eggs, casseroles, or soups for quick protein.
• Freeze cooked links for grab-and-go meals.

 From Our Kitchen to Yours

Cooking pastured pork is all about patience, simplicity, and respect for the animal.
Every cut tells the story of a pig raised humanely — foraging under oak trees, rooting through leaves, and living as nature intended.

When you cook with Ayers Valley Farm pork, you’re not just feeding your family — you’re nourishing them with food that’s clean, ethical, and full of real flavor.