Insanely good

FRESH PORK

Discover the Pederson's Pork Difference

We are excited to introduce to you our new fresh pork line! Pederson’s pork comes from Duroc-sired hogs making it some of the juiciest, most tender pork you can find! A product of the United States, our pork is beautifully pink in color and perfectly marbled. Read on to find out more.

Photo of pork boneless thick cut chop
photo of boneless cut thin pork chop
photo of pork bone in thick cut rib chop
photo of pork bone in thin cut rib chop
photo of pork bone in thick cut loin chop
photo of pork bone in thin cut loin chop
photo of Pedersons farms st.louis style ribs
photo of pork baby back ribs
photo of pork tenderloin
photo of pork boneless shoulder roast
photo of pork stew meat
photo of Pork boneless country style ribs
photo of pork boneless loin roast

Farmers with Standards

Real food starts with real farmers who are good stewards of their land with an ethical obligation to provide their pigs with a comfortable life.

High Quality Feed

Not only do they raise their pigs right, but they also grow the grain used to feed them. It allows for a higher quality, well monitored feed free of animal by-products.

Room to Roam

They are housed in open pens with deep bedding and room to romp, frolic, and engage in natural behavior. They’re given toys to play with to enrich their environment.

Naturally Raised

With no growth hormones or antibiotics, our pigs grow slower than those at industrial “farms”, and we’re quite alright with that. It’s a better life for the pigs.

Pork done right.

The Pederson’s Promise

We have always prided ourselves on the exceptional quality of products we produce, and each individual step of the process is no less important than another. Pederson’s Natural Farms has been producing the highest quality proteins since 1992, and we’ve been doing it right from the very beginning. Committed to ethical standards and devoted to sustainability practices, Pederson’s has forged a path in the all natural world. Our integrity and quality will not be compromised. Transparency is key… from our raising practices to our production methods to our labelling standards, we stand proudly behind the Pederson’s Natural Farms brand.

We are a company comprised of real people. We are like minded individuals producing products we happily (and proudly) feed to our own families. And, just like our consumers, we all have various lifestyles and dietary needs. We are pleased to offer products that are free of sugars, Paleo friendly, Whole30 Approved, Keto friendly, all natural, non GMO, and organic. As the world around us changes, so do our offerings. One thing you can count on to remain unwavering, however, is our quality, standards, and ethics. Welcome to the Pederson’s Natural Farms’ family.

What’s that

CUT OF MEAT?

These chops are come from the center of the loin located on the back of the hog. Because boneless chops can dry out quickly, be sure not to overcook.

BEST FOR: Grilling, broiling, and pan-frying. Cook to an internal temperature of 145˚ F.

Pork Boneless Chop – Thick             

This large boneless roast is from the back of the hog. Pork loin is full of flavor with a large cap of fat from the back. Stuff it or wrap it in bacon, or just roast it whole.

BEST FOR: Roasting. Cook low and slow for optimal tenderness making sure the internal temperature reaches at least 145° F.

Pork Boneless Loin Roast

These boneless ribs are cut from the upper side of the rib cage, from the fatty blade end of the loin on the hog’s back. These are cut into individual ribs.

BEST FOR: Grilling, broiling, and pan frying. Cook to an internal temperature of 145° F.

Pork Boneless Country Style Ribs

These chops are come from the center of the loin located on the back of the hog. Because boneless chops can dry out quickly, be sure not to overcook.

BEST FOR: Grilling, broiling, and pan-frying. Cook to an internal temperature of 145˚ F.

Pork Boneless Chop – Thin

These meaty chops come from the center of the loin on the hog’s back. Loin chops resemble small T-bone steaks and have a bit of the tenderloin attached. Avoid drying them out by not overcooking.

BEST FOR: Grilling, broiling, and pan frying. Cook to an internal temperature of 145° F.

Pork Bone In Loin Chop – Thick

These chops come from the rib section of the loin on the back of the hog. Rib chops have more fat than loin chops making them very tender. Avoid drying them out by not over cooking.

BEST FOR: Grilling, broiling, and pan-frying. Cook to an internal temperature of 145° F.

Pork Bone In Rib Chop – Thick

These chops come from the rib section of the loin on the back of the hog. Rib chops have more fat than loin chops making them very tender. Avoid drying them out by not over cooking.

BEST FOR: Grilling, broiling, and pan-frying. Cook to an internal temperature of 145° F.

Pork Bone In Rib Chop – Thin

This versatile cut is known by many names including shoulder roast, pork butt, or Boston butt. This cut actually comes from the upper shoulder of the hog. It can be roasted or cut into steaks, but it is also well-suited for braising and stewing or for making ground pork or sausages.

BEST FOR: Roasting, grilling, and braising for stew. Cook low and slow for optimal tenderness making sure the internal temperature reaches at least 145° F.

Pork Boneless Shoulder Roast

These flavorful chunks of meat are usually taken from the tougher cuts of pork because the stewing process tenderizes the meat.

 BEST FOR: Roasting, grilling, and braising for stew. Cook low and slow for optimal tenderness making sure the internal temperature reaches at least 145° F.

Pork Stew Meat

 St. Louis Style Ribs come from the same place as bacon… the hogs underbelly or lower rib cage. Also known as spare ribs, this tasty cut has more fat than baby back ribs.
 
BEST FOR: Roasting, grilling, and braising. Cook low and slow for optimal tenderness making sure the internal temperature reaches at least 145° F.

Pork St. Louis Style Rib

This cut is taken from the hogs rib cage near the backbone. These tasty ribs are meatier than St. Louis Style Ribs and cook more quickly.
 
Best for: Roasting and grilling. Cook low and slow for optimal tenderness making sure the internal temperature reaches at least 145° F.

Pork Baby Back Rib

Pork tenderloin is the leanest, most tender cut from the inside of the tail end of the loin on the hogs back. It is much smaller than a pork loin roast, so it cooks quickly and is a great choice for weeknight meals. Avoid drying it out by not over cooking.

Best for: Pan-frying, roasting, and grilling. Cook to an internal temperature of 145˚ F
.

Pork Tenderloin

These meaty chops come from the center of the loin on the hog’s back. Loin chops resemble small T-bone steaks and have a bit of the tenderloin attached. Avoid drying them out by not overcooking.

BEST FOR: Grilling, broiling, and pan frying. Cook to an internal temperature of 145° F.

Pork Bone In Loin Chop – Thin

Raising Practices

It all begins at our 18 family owned farms where the hogs are cared for under the watchful eyes of their caretakers from the time they are born. We have chosen breeds that produce a superior quality meat, while ensuring the best life for the hogs. We use Duroc hogs as the sires, and the sows are a Large White/Landrace cross. Why is this important? The meat from the Duroc breed is characterized as being a darker red/pink in color, juicy, and well marbled while the Large White/Landrace cross has exceptional mothering skills ensuring a better start for the piglets.

Throughout the life of the hogs, they are given ample room to roam and engage in natural behaviors. During gestation, the sows are able to live with, engage, and socialize with other sows, however they also have access to specially designed areas allowing them privacy should they so choose. During farrowing, the sows are given a private space for both comfort and safety. While the sows and piglets have ample space to move about, there are precautions in place to keep the piglets from accidentally being laid on by mom. Every stage in the life of the hogs has been very carefully considered and all barns have been thoughtfully designed to both suit their needs/instinctual behavior while maintaining the highest level of safety and cleanliness.

When the piglets are old enough to be weaned, they are moved to a barn with other piglets of the same age and weight. Here, they live in climate controlled community space designed to allow them to grow, thrive, interact, and play with their fellow barn mates. Because they are such intelligent creatures, hogs naturally designate different areas of the barn for sleeping, feeding, and toileting. They are given hay in which to bed down or root around, as well as toys like bowling balls and ropes to satisfy their playful and inquisitive nature. They are never ever confined to crates or cages at any stage of life.

As they grow, they are fed a high quality, well monitored vegetarian diet free of animal by-products. They are never administered antibiotics or growth promotants of any kind. While they grow slower than those at conventional pig farms, we are quite alright with that because it provides a more comfortable life for the hogs and produces the best pork we’ve ever eaten.

Once the hogs have reached an appropriate weight, they are sorted out to be sent for harvesting. While we know this is not the most pleasant topic to think about, we have strict guidelines in place to guarantee the most humane harvest possible. Our transportation methods vary at different times of the year to ensure the most comfortable ride for the hogs. For example, fewer hogs are transported during summer months to ensure a cooler ride. Once at the facility, the hogs are given ample time to rest and relax prior to harvest which is typically overnight. We are constantly staying abreast of any new trends or technology to ensure the most humane harvest possible.

Once the meat is harvested, it is immediately transported to our processing facilities where each piece is hand cut by our experienced butchers. We have spent an extensive amount of time choosing the perfect cuts and training each butcher. Once cut and packaged, the pork is sent out to our customers. The whole process takes around a week delivering you the freshest, never frozen cuts of pork.

Get your hands

ON OUR MEAT

Discover our favorite recipes

With pork this good, you can’t go wrong!

Boneless Chops

Boneless Chops

with a vegetable medley

These boneless chops are a timeless favorite, both comforting & packing a punch. These juicy, tender chops and vegetable medley fit perfectly into any lifestyle.

Roasted Bone-In Chops

Roasted Bone-In Chops

with apples

Pork chops & apples are a no brainer! These bone in chops are tender, juicy, Whole30 compliant, and Keto friendly.

Street Smart Pork Tacos

Street Smart Pork Tacos

topped with mango salsa

These Street Smart Pork Tacos deliver a punch of flavor using our Pork Boneless Shoulder Roast. They are Whole30 compliant & Keto friendly.

Pin It on Pinterest

Share This