Pasture-Raised Pork Storage & Cooking Guidelines
(How to get the best results from your pork)
Pasture-raised pork is different from grocery-store pork. It’s leaner, more flavorful, and raised slower—which means it rewards proper handling and cooking.
Follow these simple guidelines and you’ll get the quality we guarantee.
Storage
Freezer Storage
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Freeze pork within 24 hours of pickup
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Keep freezer at 0°F or colder
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Store cuts in original vacuum-sealed packaging
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Use within:
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6–9 months for chops, roasts, ribs
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3–6 months for ground pork and sausage
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Refrigerator Storage (Fresh Pork)
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Keep at 34–38°F
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Use within 3–5 days of pickup
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Keep sealed until ready to use
Thawing (Important)
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Thaw slowly in the refrigerator (preferred)
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Allow 24–48 hours for larger cuts
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Do not thaw on the counter
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Do not microwave-thaw unless cooking immediately
Proper thawing preserves moisture and texture.
Cooking Guidelines
Pasture-raised pork is leaner than conventional pork. Overcooking is the #1 mistake.
USDA Pork Cooking Temperature Guidelines
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Whole cuts (chops, roasts, loin, tenderloin)
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Cook to 145°F internal temperature
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Allow to rest 3 minutes before eating
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Slight pink color is normal and safe
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Ground pork & fresh sausage
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Cook to 160°F internal temperature
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No rest time required
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Leftovers & reheated pork
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Reheat to 165°F internal temperature
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General USDA guidance
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Use a food thermometer—color is not a reliable indicator
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Rest time is part of the safety recommendation
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Overcooking reduces moisture and flavor
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Cooking Best Practices
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Cook at moderate heat, not high heat
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Season simply—salt, pepper, fat
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Use oil, butter, or lard when pan-cooking
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Pull meat early and let it finish while resting
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Avoid “cook until dry” habits learned from grocery pork
Pink is okay. Dry is not.
Common Mistakes to Avoid
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Overcooking “just to be safe”
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Cooking straight from frozen
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Skipping the rest period
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Using high heat on lean cuts
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Expecting grocery-store behavior from real pork