Milk Braised Pork Roast



  • 2.5-3 pound pork roast  

  • 1 batch LMC basic pork brine (below)

  • 1 gallon milk

  • 1 head fennel, roughly chopped

  • 1 head garlic (sliced in half crosswise to expose the core)

  • 1 lemon, split in half 

  • 1/2 tablespoon peppercorns

  • 2-3 fresh bay leaves

  • 1 small bunch of fresh thyme, bruised 

For the brine

  • 4 cups water

  • 2 tablespoons Kosher salt 

  • 1 tablespoon dark brown sugar

  • 1 sprig of fresh thyme, bruised

  • 4 cloves garlic, smashed 



  1. Heat 4 cups of water until just simmering. 

  2. Whisk in brine ingredients until sugar and salt are dissolved.

  3. Cool brine completely. 

  4. Place pork shoulder into a large ziplock bag and pour in cooled brine. Try to force as much air out of the bag as possible to make sure that the pork is completely covered in the liquid brine. Let the pork sit in the brine in your refrigerator overnight. If some of your shoulder is not in the brine, just turn it over in the bag every once in a while (2-3 times is plenty).

  5. After a day in the brine, continue with the rest of the preparation. 

  6. Remove the shoulder from the brine and let it rest in the kitchen for at least an hour while you preheat your oven to 325 degrees. 

  7. Place the pork in a deep casserole dish or Dutch oven. 

  8. Add the garlic, fennel, lemon, thyme, bay leaf, and then pour milk into the casserole until approximately half of the shoulder is submerged. Place it in the preheated oven and let it braise uncovered for about four hours. 

  9. Every hour, turn the shoulder over into the milk so that the surface that was exposed to the heat is now submerged in the milk and baste generously.

Note: It doesn’t start out as much, but by the fourth or fifth flip something glorious happens. The milk will eventually break and the meat will start to caramelize. Because the milk separates into fat and solids, the shoulder basically slow cooks itself in flavored fat. I recommend about four hours for cooking time because it will be slightly different depending on your oven. The best way to make sure the pork is ready is to pierce the roast at the thickest point with a sharp knife, if the knife gently glides in and then easily out, your work is done. 

Roasted quince is a great side for this dish, as are figs, fennel, potatoes, or sunchokes.


This is our favorite simple pork brine, but it is by not a “perfect recipe”. Feel free to adjust the ingredients to your liking. 

You don’t need to add sugar to a brine, we just prefer a small amount of sweetness in the recipe. Because this brine contains sugar, the chop will caramelize more quickly that normal. Make sure to keep an eye on this, as an unattended brined pork chop can become burned rather quickly. 

We like salty pork, period. This recipe is based on a 2-3% salt solution, by weight. Taste the brine after you dissolve it in the hot water, if it tastes roughly as salty as the ocean, then this is the “right” amount as far as we are concerned. If this seems to salty to you, just add a bit more water to the solution. 

Your brine ingredients do flavor the meat, so consider this when adding or certain ingredients to the brine. Essentially, a brine is saltwater. Any ingredients beyond just salt and water are only for taste. Peppercorns, juniper, mustard seeds and clove are all common ingredients to add to a brine. We like to keep our brine simple, so that we can adjust the flavor later with finishing seasonings or basting sauces. 

Keep in mind, oily herbs like rosemary and dried spices like juniper and clove have essential oils that become very strong when heated. When using ingredients like these, error on the side of under-seasoning or you risk making your meat taste like a Christmas tree. 

Brining is an traditional method for preservation. Brining slightly increases the “shelf-life” of the meat. 

Want a local, pasture-raised heirloom pork roast delivered to you monthly? Click here to find out more about what comes in our boxes!


Pork Sausage Stuffed Mushrooms



For the sausage

1 pound ground pork 

1 teaspoon Kosher salt 

1 teaspoon minced garlic

1/4 teaspoon red chili flakes 

1/4 teaspoon fennel seeds

For the mushrooms 

8 to 10 medium brown mushrooms, brushed clean and stems removed 

3 tablespoons extra-virgin olive oil 

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard  

1 tablespoon Kosher salt

1 teaspoon freshly cracked black pepper 

For the Topping 

2 tablespoons dried Italian breadcrumbs 

1 tablespoon dried thyme 

1 tablespoon finely grated parmesan 

To serve (optional)


Extra Virgin Olive Oil 

Aged Balsamic 

Sea Salt 


1. A day prior to making the mushrooms, mix all sausage ingredients and allow seasoning to “cure” the meat overnight (optional but recommended).

2. Combine the oil, balsamic, Dijon, and pepper in a bowl. Add the mushrooms and turn to coat evenly. Season the mushroom caps on both sides with the tablespoon of Kosher salt. Allow mushrooms to marinate for an hour. 

3. Preheat oven to 375° and mix together the topping ingredients. 

4. Mound the sausage into the cavity of each mushroom cap. Generously garnish each stuffed mushroom with the seasoned breadcrumb topping. 

5. Arrange mushrooms in a cast-iron pan or small cookie sheet and bake in 375° oven for 20 to 25 minutes. The sausage should read at least 145° degrees on an instant read thermometer and the breadcrumbs will be golden brown when ready. 

6. Serve mushrooms warm with arugula dressed simply in lemon juice, olive oil, and balsamic. Garnish with arugula and sea salt. 

Don’t use just any ground pork, use ground pork from acorn fed, pasture-raised Mangalitsa pigs from Buellton, California! We love it so much we include it in all of our boxes:


Classic Bolognese



serves 4 to 6

This Bolognese recipe is slightly different than the traditional version. With a classic Bolognese you’re supposed to use far less tomato, no tomato paste, milk over cream and simmer the sauce for hours and hours until the meat is virtually cooked into the sauce. I like this version over the traditional for a few reasons. This Bolognese is quicker, brighter from  higher acid-to-fat ratio, and seems to be tastier when reheated as leftovers. 


1 tablespoon olive oil 

1 pound ground beef or pork

2 oz pancetta or bacon, chopped 

1 small onion, roughly chopped 

1 small fennel bulb, cored, roughly chopped 

4 cloves garlic, peeled and minced

¼ teaspoon freshly grated nutmeg

¼ teaspoon chopped fresh rosemary

¼ teaspoon chopped fresh thyme

¼ teaspoon chopped fresh oregano 

1 tablespoon tomato paste  

½ cup red wine 

3 cups canned diced tomatoes 

1 cup beef or vegetable broth 

¼ cup heavy cream

2 teaspoons Kosher salt

For serving

Shaved Parmesan

Whole flat-leaf parsley leaves

Cooked pasta or grilled country bread


1. In a food processor, pulse the onion and fennel, or finely chop with a chef’s knife.  Reserve in a bowl for use in step 4.

2. In a large heavy-bottomed saucepan, heat the olive oil until it shimmers. When the oil is hot, begin browning the ground meat a half pound at a time. Don’t worry about crumbling it up at this point, the goal is to get some golden-brown caramelization on as much surface area of the meat as possible. Once you brown all the meat, transfer it to a bowl and reserve for step 5.

3. Sauté pancetta or bacon in the same pan until it renders some fat and begins to crisp. 

4. Add the onion and fennel, and half of the salt to the pan and sauté until the onion is translucent. Add the garlic, nutmeg, and fresh herbs. When you smell the fragrant aroma of the cooking garlic, stir in the tomato paste and the red wine. Reduce the liquid until it is almost gone.

5. Add the ground beef, diced tomatoes, and broth; bring to a low simmer. Simmer the sauce, partially covered, for one hour, stir occasionally. 

7. Finish the sauce by stirring in the heavy cream and taste for seasoning. Add the remaining teaspoon of salt if desired. 

To serve, spoon over your favorite pasta or grilled country bread, garnish with freshly shaved Parmesan and flat-leaf parsley.

This recipe is delicious with ground beef, but do yourself a favor and try it with our ground pork (bonus points for using our bacon, too!). You can only find pork this good at some farmer’s markets (if you’re lucky), and all three of our Larder boxes (if you’re really lucky):


Roasted Bone Marrow & Toast

Marrow Pic.jpg


  • 4 Marrow bones (2-3” thick)

  • 1 tablespoon rendered lard or neutral vegetable oil 

  • 1 cup fresh Italian parsley, roughly chopped

  • 2 small shallots, thinly sliced

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon freshly grated horseradish root 

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon drained capers

  • Sea salt and freshly ground black pepper

  • 4 slices rustic white bread (cut 1/2” thick, grilled or toasted)


  1. Preheat oven to 450°. 

  2. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. 

  3. Drizzle bones with rendered lard or oil.

  4. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones. The bones should appear golden-brown when finished. 

  5. Meanwhile, toss parsley, shallots, olive oil, horseradish, lemon juice, and capers in a medium bowl to coat. Season salad to taste with sea salt and pepper.

  6. Using a long thin spoon or butter knife, scoop the marrow onto the toast, top with salad, and garnish with a pinch or two of sea salt and black pepper.

Did you know you can buy bones from us? Well, you can, and this is how:


LMC Winter Endive Salad With Bacon, Pears & Pomegranate Cider Vinaigrette 



For the Salad

1/2 teaspoon extra virgin olive oil 

1/4 pound pork or beef bacon, roughly chopped 

2 large shallots, peeled and minced   

3 heads red endive, leaves separated 

3 heads yellow endive, leaves separated 

1 small head radicchio, leaves separated

1 small head fennel, core removed and sliced thin 

1 pear, cored and thinly sliced  

shelled pistachios and zest of one orange, for garnish  

For the Vinaigrette 

1/4 cup cider vinegar 

2 tablespoons spiced apple cider  

2 tablespoons room temperature honey

1 teaspoon salt  

1 teaspoon mustard

1/8 teaspoon sweet curry powder   

1/8 teaspoon cayenne  

1 cup neutral oil like avocado, grape seed, or canola

1 tablespoon pomegranate molasses     


To make the vinaigrette: Combine vinegar, cider, honey, salt, mustard, curry and cayenne in a bowl or blender and whisk or blend on low to combine. If your honey is cold and slightly hardened, just put the mixing bowl over a low burner on your stove while whisking in order to warm the honey enough to incorporate with the other ingredients. 

While whisking or with the blender on low, slowly drizzle the oil into the bowl or blender to emulsify the dressing. When all of the oil is incorporated, whisk in the pomegranate molasses and taste for seasoning.  

To make the salad: Sauté the chopped bacon in the olive oil until it is caramelized, then sauté the shallots in the rendered fat until they are soft and translucent. Set bacon and shallots aside and allow to cool slightly. 

Toss endive, radicchio, fennel and pears in a large mixing bowl and dress with approximately the vinaigrette. Add the bacon, shallot mixture with some of the olive oil/rendered fat (just for flavor) and toss again to combine. Garnish salad with the pistachios and the orange zest. This salad is also excellent marinated in the vinaigrette overnight, or even shredded for a slaw-style salad.

One way to prevent your kids from eating all the bacon is by putting salad in it (and believe me, you won’t want to share this bacon, it’s better than any bacon you’ve ever tried). Get yours here:


Ranchero Style Chili

ranchero chili pic.jpg


1 pound dried black beans, soaked overnight

1 large onion peeled and halved, half of the onion chopped

3 bay leaves

1 to 2 tablespoons rendered lard, bacon fat, tallow or neutral cooking oil such as canola

1 pound sirloin, tri-tip, flat-iron or flank steak, cut into large cubes (about 1 ½ inches) 

1 pound ground beef

4 cloves garlic, peeled and minced

1 tablespoon Ancho chili powder

½ teaspoon cumin

½ teaspoon dried oregano

½ teaspoon smoked paprika

8 oz tomato paste

28-oz can chopped tomatoes, with the juices

2 cups beef, chicken, or vegetable stock

3/4 cups cider vinegar

1/4 cup masa harina corn flour

1/2 cup water

Kosher salt, to taste (optional)

For Serving

Crumbled Queso Fresco, chopped green onions, cilantro, lime wedges, and salsa


1. In a large saucepan, combine the beans, half an onion (reserve the chopped onion), and bay leaves; cover with cold water. Bring to a simmer and cook until beans are tender, about 1 ½ hours.

2. While the beans are cooking, begin the chili base: Over medium heat, heat a large heavy-bottomed stock pot or Dutch oven. Add the tablespoon of rendered fat or cooking oil and heat until the fat is shimmering. Add the beef cubes and sauté in the hot oil until browned, stirring occasionally.

After the beef is sautéed push it to one side, add the chopped onion and sauté until the onion is translucent. Remove the beef and onions with a slotted spoon and reserve.

Begin adding the ground beef to the pot a small amount at a time so as to not crowd the pot (add more fat if needed). Try to get a nice brown color on all the beef.

Push the ground beef to one side of the pot and add the garlic. As soon as you can smell the garlic, mix in the ground beef and begin breaking the beef up with the back of a wooden spoon, incorporating the garlic into the ground beef.

3. Return the chopped beef and onions to the pot and thoroughly stir in the chili, cumin, oregano, and smoked paprika. Stir in the tomato paste. Stir in the canned tomatoes, stock, and cider vinegar.

Cover the pot and reduce the heat to low. Simmer the mixture gently while the beans cook, stirring occasionally. Check the mixture occasionally, and if it seems to be getting too dry, add a half cup of water or more stock. Allow this mixture to simmer on low for about 2 hours or until the beans are tender.

4. In a small bowl, use a fork to mix the masa harina with the water. Add the masa to the chili/beef/tomato mixture and mix well to combine and thicken the chili base.

When the beans are tender, incorporate them into the chili and simmer gently for another 30 minutes to allow the flavors to marry. If your chili mixture is really thick, use some of the bean liquid to thin it out a bit. If the chili mixture is still “soupy” drain the beans prior to adding them to the chili mixture. Make sure to reserve the drained bean liquid for another use, it’s great as a soup base or a braising liquid for pork or chicken!

Taste for seasoning and add kosher salt if desired. Serve with the crumbled queso fresco, chopped green onions, chopped cilantro, lime wedges and salsa.

This Chili was meant for grass fed, pasture raised, California ranch sourced beef. You know, the kind of beef real life cowboys eat (not the kind that comes from feed lots and factories - and definitely not the kind grown in a lab). Get yours:

chili pic.png

Mussels & Chorizo



1 tablespoon cooking oil, rendered lard or bacon grease 

1 pound chorizo (see recipe below)

1/2 large onion, diced 

4 cloves garlic, minced 

1/2 teaspoon red chili flakes 

1/4 teaspoon cumin seeds, toasted and ground (or ground seeds)

1 cup light beer (any light lager will work great, enjoy the remaining while cooking:)

1 can stewed tomatoes (10-14oz.)

2 cups shellfish, chicken or vegetable stock 

3-4 pounds Black Mussels, scrubbed and de-bearded

1 tablespoon tomato paste 

1/4 pound of butter, sliced into pads and kept refrigerated 

Sea salt and fresh cracked black pepper to taste 

1 loaf of country-style sourdough, thickly sliced and toasted or grilled 

Italian flat-leaf parsley, watercress, or arugula leaves and olive oil (optional garnishes)


1. Heat a cast-iron dutch oven or heavy bottom stock pot with a lid on medium high heat.

Add the cooking oil/fat and sauté the sausage. Break it up into small chunks with a wooden spoon and allow it to brown slightly. 

2. When the sausage is browned, remove most of it from the pan, reserving some of the cooking oil/fat in the pot, and set the sausage aside. 

3. Sauté the onion in the cooking oil/fat until it is translucent. When the minced onion is cooked, add the sausage back to the pot.

Add the garlic, chili flakes and cumin seeds and sauté with the sausage/onion until fragrant.

When you smell the garlic and spices, add the beer, stewed tomatoes and stock and reduce just slightly. 

4. Add the mussels and remaining sausage and cover cooking vessel with lid. 

Steam the mussels on medium-high heat until they open, approximately 10-15 minutes. 

5. When the mussels are opened, using a slotted spoon transfer them to a large serving bowl and cover with a lid or plastic wrap to retain moisture while you finish the sauce.

Using the released mussel liquor and tomato/chorizo infused broth that should still be in the cooking vessel, whisk in the tomato paste and then the butter into the broth (a small amount at a time) to enrich and thicken the broth. 

Season to taste with sea salt and pepper. This will make a delicious sauce for the shellfish, so if you want more to go around feel free to add a bit more stock or even some water. 

6. Pour some of the sauce over the mussels and any remaining should be served on the side with the toasted bread. Garnish with the fresh herbs and a heavy drizzle of olive oil.

Basic Mexican Chorizo 

serves 4 to 6  

This sausage is as tasty as it is versatile. You can crumble it, sauté it and serve with warm tortillas, crema, cilantro and lime. This sausage is also delicioso en la manana con juevos (translation -- put it in your scrambled eggs, gringa!).  


1 pound ground pork

½ tablespoon minced garlic (about 3 large cloves)

1 ½ teaspoons Kosher salt 

1 teaspoon ancho chili powder 

½ teaspoon dried oregano

½ teaspoon freshly cracked black pepper 

½ teaspoon chopped Chipotles Chiles en Adobo (Embasa or Frontier brands are best)

¼ teaspoon ground cumin

¼ teaspoon cinnamon 

¼ teaspoon onion powder 

1 tablespoon sherry or red wine vinegar, chilled  



1. Combine all sausage ingredients (including the tablespoon of vinegar) in a large mixing bowl and mix with your (clean) hands or a wooden spoon to incorporate. Either cover the bowl or wrap sausage mixture in plastic wrap and return to refrigerator to allow mixture to cure overnight (or for at least one hour prior to cooking).  

2. Divide sausage into four ¼ pound patties or 6 to 8 small, slider-sized patties and keep cold until you are ready to cook them.   

3. Sausage may be either grilled or sautéed to desired doneness. Grill/sauté for about 3 minutes on each side for medium (145°-155° on a digital thermometer).

Have we told you how much we love our ground pork? That we save the fat and use it for cooking? That it’s the first thing we pick out of our Larder box to cook for dinner? That it’s acorn fed, pasture raised, heirloom pork that you can’t buy in a store? Why can’t you buy it in a store, you ask? Mostly because we’ve become accustomed to buying cheap pork that comes from huge factory farms that is sold for nothing and small American farmers can’t afford to compete, and we just happen to know a select few who - against all odds - are determined to do it right, keep our farming traditions alive, and provide people with honest, healthy, ethically raised meat.


Slow Cooked Mongolian Beef



1 pound Larder Meat Co. stew meat (or 2" cubed brisket, sirloin or chuck)

1 tablespoon neutral cooking oil (grape seed or vegetable)

3 large shallots, minced 

1 tablespoon fresh ginger, grated or finely minced

1 tablespoon fresh garlic, grated or finely minced 

1 bay leaf

1 cup soy sauce 

1/2 cup brown sugar

1 cup beef or chicken stock 

1 packet Mongolian Beef Seasoning (or substitute with 1/2 teaspoon each coriander, ginger powder, chili powder and cinnamon, mixed to combine evenly)

1 teaspoon corn starch  



  1. If using a conventional oven, preheat oven to 325°.

  2. Begin the braising liquid base by sautéing the shallots in the cooking oil.

  3. When you smell the shallots add the ginger. When you smell the ginger, add the minced garlic.

  4. When you smell the minced garlic, add the soy sauce.

  5. When the soy sauce comes to a boil add the brown sugar and whisk to combine. Reduce this enriched soy sauce base by half, then add the beef or chicken stock. Set this sauce aside.

  6. Place the stew meat on a paper towel-lined plate and use an additional paper towel to dry the surface of the meat. Try to dry the surface of the meat as much as possible. Place the meat in a large mixing bowl.

  7. In a small bowl, combine the dry seasoning with the cornstarch. Mix well to incorporate.

  8. Season the meat with the seasoning blend and sear stew meat on all sides in a dutch oven, braising pot, or large heavy-bottom sauce pan. After you sear all of the beef, pour off the fat and deglaze the pan with the braising liquid.

  9. If using a conventional oven, cook the beef uncovered for 1 hour, turning once half-way through. Then, cover and cook for an additional 30 minutes. The liquid should be reduced by about half, and a knife inserted into the beef should be able to be removed with little resistance.

  10. Serve with steamed rice or a hearty grain (such as Farro or Triticale, pictured). Garnish with green onion, chili flakes and sesame seeds. 

*Alternately this recipe can be cooked in an electric slow cooker. Set cooker on low and cook overnight, while at work or anytime you need to step away from your kitchen for an entire day. 

You can find dry-aged beef stew meat in our small Larder box, just click the link below to subscribe. Getting local pasture-raised meat delivered makes you look more attractive and smarter to your friends. Seriously, ask anyone (start with our friends).


Chicken Broth



1 roasted chicken carcasses (wingtips are desirable)

Ice, approximately 1 pound (optional, cold water will work as well)

1 large yellow onion, diced

2 small carrots, diced

1 small head of fennel, diced

Small bouquet of thyme, parsley, fresh bay (optional)

Canola oil


Assemble your ingredients.

Transfer the carcasses to a stock pot large enough to accommodate the bones with plenty of headroom. 

Cover the bones with a generous amount of ice (This step is optional and will yield a more clear broth. If you don't have ice, just use cold water). They should be completely covered. If possible work the ice down into the stock pot and between the bones so that the ice is evenly distributed throughout the pot. 

Cover the bones with the water. The bones should be completely submerged, add more water if necessary. You want the water to go from as cold as possible to the final cooking temperature over an extended period of time. This will slowly extract flavor and nutrients from the bones and ensure a flavorful, nutritious and crystal clear broth. 

Place the stock over a medium burner and slowly bring the contents up to 170-190 degrees. Once the temperature is within that range, turn the burner down to its lowest setting. Maintain this temperature, which should look like a very light simmer, for about two hours.

While cooking the stock, skim off any foam that rises to the surface every 30 minutes or so. This is the proteins coagulating and rising to the surface. If you were to boil your broth these coagulants and any remaining fat will cloud your broth, capture many of the nutrients in your stock, and basically leave you with a cloudy, bone flavored, unappetizing meat water.

When you are satisfied that you have skimmed off all of the “impurities”, pitch in your aromatics. That is, add your onion, carrot, fennel, and if you choose add the bouquet of herbs.

Simmer for an additional 30-45 minutes.

Strain your broth through a conical sieve or basic kitchen strainer. If you want a clearer broth, strain the broth a second time through a cheesecloth lined strainer. 

Chill immediately or chill to below room temperature and/or proceed to processing for canning. The broth will keep for up to 5 days refrigerated or up to two months frozen. 

Would you make tea out of garbage and give it to your family? No! So don’t make broth out of factory-farmed animal bones! Our birds our 100% pasture-raised, hormone and anti-biotic free! They eat nothing but bugs, worms and GMO free chicken feed. Healthy animals have healthy bones and healthy bones make happy tummies! Stop buying grocery-store birds and click the link below to join the Club!


S.O.S. (Sausage Gravy On Sourdough)

SOS Recipe


 1 tablespoon of cooking oil, rendered lard or bacon grease 

1 pound ground pork 

1 packet Larder Meat Co. Sausage Blend seasoning (see substitution)

1 small onion, minced 

4 tablespoons butter 

3 tablespoons flour

2 cups milk 

1 teaspoon Lee and Perrins Worcestershire Sauce

1/4 teaspoon freshly grated nutmeg  

Sea salt and fresh cracked black pepper to taste 

1 loaf of country-style sourdough, thickly sliced and toasted

Italian flat-leaf parsley, watercress, arugula leaves and fried/poached egg (optional garnishes)



For the Sausage

  1. Mix the ground pork with the Larder Meat Co. Sausage Blend seasoning. If you do not have the seasoning blend, combine the following to substitute:

1 teaspoon salt

1/2 teaspoon brown sugar

1/4 teaspoon of garlic powder

1/4 teaspoon coriander 

1/4 teaspoon cayenne 

1/4 teaspoon allspice 

2. Mix the ground pork and seasonings throughly, wrap in plastic wrap and let it sit in your refrigerator overnight.


For the S.O.S.

  1. Heat a heavy sauce pan or cast-iron skillet with cooking oil/fat and sauté the sausage. Break it up into small chunks with a wooden spoon and allow it to brown slightly.

  2. When the sausage is browned, remove it from the pan, reserving some of the cooking oil/fat, and set it aside.

  3. Sauté the onion in the cooking oil/fat until it is translucent. When the minced onion is cooked, set it aside with the sausage. Drain any remaining oil/fat and return the pan to the heat.

  4. Add the 4 tablespoons of butter and allow it to melt throughly. When the butter is melted, add the flour a small amount at a time and whisk it into the melted butter until combined and lightly browned. When ready, the mixture (called roux) should look like wet sand.

  5. Add the milk and whisk until the gravy begins to thicken.

  6. When you reach desired consistency, add the sausage and onion and season to taste with salt, black pepper and nutmeg. If the gravy becomes too thick, you can thin it by adding more milk or water.

  7. Serve the warm sausage-gravy with the sourdough toast and fresh Italian parsley, watercress or arugula. The gravy is also great on biscuits or savory waffles!

Still using Farmer John’s breakfast sausage in your Sunday-funday Single-pan Scram?! Come on Dad, you’re better than that! Try Farmer Bruce’s Mangalitsa Pork and make your own breakfast sausage next time. This pork is so good, Farmer John will be coming to your place for breakfast!


Italian Meatballs

Italian meatball recipe


For the meatballs

1 pound ground beef

1 pound ground pork

1 large egg, lightly beaten

1 tablespoon Kosher salt

1 tablespoon finely chopped fresh oregano

1 teaspoon finely chopped fresh rosemary

1 teaspoon freshly ground pepper

1 teaspoon red pepper flakes

1 cup freshly grated parmesan

1 cup of dried fine bread crumbs or Panko

2 tablespoon olive oil (divided in half, for 2 steps)

1 small fennel bulb, cored and minced

1/2 medium yellow onion, minced

5 cloves garlic, peeled and minced

Classic Marinara Sauce (see condiments section for our recipe or use your favorite store-bought)

To Garnish

Whole flat-leaf parsley and fresh oregano leaves (no stems)

Grated Parmigiano-Reggiano

Extra-virgin olive oil


1. Preheat oven to 375°.

Sauté fennel and onion in the olive oil over medium-high heat until softened and the onion is translucent. Add a few pinches of salt and the garlic. Sauté until you smell the garlic, then remove from the heat. Transfer contents of pan to a plate and chill in your refrigerator.

2. Place the first 10 ingredients for the meatballs in a large mixing bowl.

Thoroughly mix the meatball ingredients in the mixing bowl. When the sautéed onion mixture is cool, add this to the mixing bowl. Use clean hands to really incorporate all of the ingredients, do not over-mix. Sauté a small chunk of the mixture to check for seasoning and adjust to taste with salt and pepper.

3. Roll the meatball mixture into golf ball-sized rounds (about 2 tablespoons each) and place on a cookie sheet while you work. When finished, refrigerate while you work on the marinara sauce.

4. To cook the meatballs, sauté them in the remaining olive oil in batches and finish by baking them in a rimmed sheet-pan. (If you have a muffin pan, then use my preferred method: Place each ball in lightly greased wells of the muffin pan, turn the meatballs over half way through cooking to evenly brown the surface. You’ll notice that the balls will self-baste while cooking in the muffin wells). Cook the meatballs for about 30 minutes at 375° or until the internal temperature is about 140° to 150° degrees. Be careful to watch for rendered fat when you pull them out of the oven.

5. Just before serving, transfer the meatballs to the pan of marinara sauce and simmer for a few more minutes.

To serve, arrange the meatballs on a serving platter with some of the marinara. Garnish with a drizzle of olive oil, grated Parmigiano-Reggiano, and small handful of whole Italian flat-leaf parsley leaves.

Meatballs are like bite-sized meatloaf-balls, so now you can eat more than one serving of meatloaf and not feel like chubby Uncle Chester! Did we mention we always dry-age our beef?! That’s right, you a click away from dry-aged beef meatballs…


Cornmeal Crusted Skillet Chicken

Cornmeal crusted chicken recipe


For the Brine

1 packet of Larder Meat Co. poultry brine 

1/2 cup buttermilk

1/2 cup cold water 

For the Cornmeal Crust

1 cup cornmeal, fine ground

2 teaspoons garlic powder 

2 teaspoons onion powder 

2 teaspoons cayenne

For the Bird  

1 whole chicken, quartered

2-3 tablespoons of canola oil (or other neutral oil)

1 large (approx. 11-12 inch.) cast-iron skillet 

1-2 gallon size ziploc freezer bags

1 digital probe thermometer

1 tablespoon of butter

1 sprig of fresh thyme 

1-2 tablespoons of honey      


  1. Quarter your chicken by separating the breasts and the legs from the rest of the carcass.

  2. Mix brine ingredients in a large ziploc freezer bag (gallon size) and mix well to incorporate. Add the quartered chicken pieces and brine overnight.

  3. The next day, rinse brine off of chicken under cold water and set quarters aside.

  4. Preheat oven to 350 degrees.

  5. Mix the cornmeal crust ingredients in a small bowl and set aside.

  6. Add the crust ingredients to a new gallon-size ziploc bag and mix to combine.

  7. Add chicken quarters to the bag, seal the bag and shake well.

  8. Remove the chicken from the bag and knock any excess crust back into the bag.

  9. Heat the oil in the cast-iron skillet until it is shimmering. Working with both leg quarters first, add the chicken to the skillet - skin side first - and fry for approximately 3 minutes on each side or until golden-brown. After the leg quarters, do the same with the breast sections. Note: it may be necessary to dump out the oil if you have too much residual crust left in the oil. If this is the case, just dump off the oil, wipe the skillet clean, add new oil and then fry the breast sections - skin side first - until they are golden brown like the leg quarters. If you do this a few times you will learn to control the heat and timing to the point where you can just add all of the quarters to the pan at different intervals, but this requires a professional-level skillet-flipper acumen.

  10. After all pieces have been skillet-fried, put all 4 quarters back into the pan and place in the 350 degree oven for approximately 10-15 minutes or until the probe thermometer reads 148-150 degrees on the breast sections and 156-160 on the leg sections.

  11. When the chicken is cooked, baste the parts in the skillet with the butter and add the thyme to the sizzling butter while basting the chicken.

  12. Serve chicken on a warm platter and garnish with a drizzle of honey and the fried thyme. Enjoy!

Have you heard the one about the mom who decided to sign up for the local meat delivery?! Her kids finally started eating dinner for dinner instead of handfuls of dry-cereal—this is not a joke. All y’all moms know there ain’t nothing funny about dinner time!


Chicken Confit

Chicken confit recipe


2 whole, skin-on chicken legs 

1 packet of Larder Meat Co. Poultry Brine (or 1 tablespoon of Kosher salt combined with 2 teaspoons of chopped thyme and 1 teaspoon of fresh cracked black pepper)

3 large shallots, peeled 

1 whole head of garlic, halved through the stem to expose the cloves 

5-6 small sprigs of fresh thyme

1 Larder aromatic sachet (or 3 large bay leaves & 1/2 tablespoon of black peppercorns)

Approximately 24 fl oz. of warm rendered fat of your choice such as chicken fat, pork lard, duck fat, or a 50:50 blend of olive oil and canola oil. The type of fat/oil is not as important as the medium itself; however, different fats and oils will impart different flavors to your finished product, so consider this when choosing your cooking fat. 


  1. One day prior to cooking, season the legs with the Poultry Brine or salt/thyme mixture and store in an airtight container or zip-top bag in your refrigerator overnight. If using a whole chicken, quarter it first (for instructions, visit the recipe page of our website).

  2. The following day, assemble all ingredients.

  3. Preheat your oven to 275 degrees.

  4. Lightly warm fat of choice to liquify.

  5. In a heavy casserole or crock, submerge legs in fat and shallots, add garlic, fresh thyme, bay leaves, and peppercorns.

  6. Cook covered for approximately 2.5-3 hours, the meat should easily release when pierced with a pairing knife. 


  • You may serve immediately while warm or chill legs submerged in the fat for 2-3 weeks.

  • To serve, sear skin-side in a cast iron pan or broil skin side to crisp. If you are reheating a chilled portion finish in low oven (300 degrees for about 20 minutes) until heated through.

  • Serve immediately with a light acidic side. The classic confit side dish is endive tossed in a simple champagne vinaigrette. At Larder Meat Co., we enjoy this preparation with a mixed greens salad of Italian parsley, watercress and arugula with roasted shallot and grated horseradish vinaigrette (Pro Chef tip - use the cooking fat and one of the shallots as the flavor/fat base of your vinaigrette!).


Korean Style BBQ Short Ribs



1/2 cup soy sauce

1/4 cup mirin

1/4 cup honey

4 garlic cloves, minced

1 T toasted sesame seeds, plus a pinch more for garnish

1 T brown sugar

2 t gochugaru, korean red pepper powder (use the spice included in your Larder box or just substitute with cayenne)

1 t red chili flakes

1.5-2 lbs korean style beef short ribs

3 scallions, diced


1. Combine all ingredients but the ribs and scallions in a heavy bottom saucepan and bring to a simmer. Whisk to combine and chill to room temperature.

2. Place ribs in a large zip-loc bag (gallon-size freezer bags are best) and pour in the marinade. Allow ribs to marinate for at least 1 hour or up to overnight.

3. After the ribs marinate they are ready to grill. If you prefer softer ribs that fall off the bone more easily, include the next 2 steps in this recipe. If you don't mind using your teeth, skip the next two steps.

4. Preheat oven to 350 degrees.

5. Wrap ribs, and as much marinade from the bag as possible, in a single layer of parchment paper then tightly in a layer of heavy-duty foil. Place on a baking sheet and into the pre-heated oven for 1 hour. The ribs will steam slightly in the marinade and relax the connective tissue a bit before they are charred on the grill.

6. Prepare a charcoal or gas grill.

7. Remove ribs from marinade (reserve any remaining marinade for basting) or unwrap them from the parchment/foil.

8. Place ribs over hot coals for approximately 2 minutes per side or until nicely charred. Don’t worry about over cooking the ribs. Short-ribs are nicely marbled with fat and connective tissue, so they take really well to being cooked all the way through.

9. Baste ribs with any remaining marinade while they finish grilling.

10.Remove ribs from grill, cut into portions between each bone and garnish with scallions and a pinch of the sesame seeds.

11. Serve immediately with plenty of paper towels!

Lettuce Wraps


Think of this recipe as a formula for a simple, healthy and delicious appetizer or high meal. The basic formula is cooked ground beef, pork, chicken or lamb plus some sort of sauce, finished with some sort of toppings and eaten with lettuce. This recipe has an Italian-ish lean, but you can experiment with the style in countless ways. Try the formula with pork, peanut sauce and pickled veggies topped with mint or spicy lamb sausage with yogurt  cucumbers and feta. You get the picture, experiment!


1 pound ground beef

1 tablespoon rendered lard, ghee, olive oil, or neutral cooking oil (used in 2 steps)

1 medium red onion, minced

1 large portobello mushroom, brushed clean, gills scraped away and discarded, minced

4 cloves of garlic, peeled and minced

1/2 cup balsamic vinegar

1/4 cup brown sugar

1 teaspoon red chili flakes

Kosher salt, to taste

1 head of radicchio (Italian chicory), separated into individual leaves

Fresh basil leaves, torn or julienned, for garnish


1. Place a heavy skillet over medium-high heat. When it’s hot, add half of the fat or oil and the beef. Brown the beef and crumble with a spoon while it cooks. After the beef is browned, remove beef from skillet with a slotted spoon and set it aside. Drain fat/oil off of beef by placing it on a paper towel-lined plate and discard what is left in the pan. 

2. Add the remaining fat or oil to the pan and return to medium-high heat. Add and lightly sauté the red onion until the onion caramelizes slightly. Scrape up any browned beef remains (these tasty bits of flavor are called “fond”) and mix into the onion.  

Stir in the minced mushroom and sauté for about a minute or until the mushroom begins to give up its liquid. 

Sir in the garlic and sauté for 30 seconds or until the garlic becomes fragrant. Return the beef to the skillet and stir to combine thoroughly with the mushroom/onion mixture.  

3. Make a small well in the middle of the beef mixture and pour in the balsamic vinegar and the brown sugar. Allow the vinegar/sugar to reduce slightly and thicken. Thoroughly mix together the beef and thickened balsamic. Season with red chili flakes and Kosher salt to taste.  Serve warm beef and mushroom mixture in a bowl surrounded with the radicchio leaves. Garnish with basil. Spoon the beef into the radicchio leaves to eat.


Beef Bone Broth



  • 4-5 pounds of mixed beef bones. (neck, marrow, and knuckles are ideal)

  • Ice, approximately 2 pounds (optional, cold water will work as well)

  • 1 large yellow onion, diced

  • 2 small carrots, diced

  • 1 small head of fennel, diced

  • 1 sachet of aromatics (black peppercorns, thyme, parsley, bay leaves)

  • Canola oil


1. Assemble your ingredients.

2. Preheat your oven to 375 degrees.

3. Throughly rinse your bones with warm water to remove any blood or bone debris. Dry the bones, coat them with the canola oil and roast on a baking sheet for approximately 45 min or until the bones are golden brown. Turn bones over at least once during roasting to ensure even browning. 

4. When the bones are finished roasting allow them to cool long enough to handle. Then, rinse the bones a second time with warm water to wash off any residual fat or coagulated proteins stuck to the bones. 

5. Transfer the bones to a stock pot large enough to accommodate the bones with plenty of headroom. 

6. Cover the bones with a generous amount of ice (this step is optional and will yield a more clear broth, if you don't have ice, just use cold water). They should be completely covered. If possible work the ice down into the stock pot and between the bones so that the ice is evenly distributed throughout the pot. 

7. Cover the bones with cold water, they should be completely submerged. You want the water to go from as cold as possible to the final cooking temperature over an extended period of time. This will slowly extract flavor and nutrients from the bones and ensure an unctuous, flavorful, nutritious and crystal clear bone broth. 

8. Place the broth over a medium burner and slowly bring the contents up to 190 degrees. Once at temperature, turn the burner down to its lowest setting. Maintain this temperature, which should look like a very light simmer, for 6-8 hours. 

9. While the broth cooks, skim off any foam that rises to the surface every hour or so. This foam is the proteins coagulating and rising to the surface. If you were to boil your broth these coagulants and any remaining fat would cloud your broth, capture many of the nutrients in your stock, and basically leave you with a cloudy, unappetizing bone-flavored water.

10. When you’re satisfied that you have skimmed off all of the “impurities”, pitch in your aromatics (your onion, carrot, fennel, and if you choose add the bouquet of herbs). The aromatics will have imparted their flavor and nutrients to the broth after one hour. 

11. Strain your broth through a conical sieve or basic kitchen strainer. If you want an even clearer broth, strain the broth a second time through a cheesecloth lined strainer. 

12. Chill immediately. The broth will keep for up to 5 days refrigerated or up to two months frozen. 

Indeed, stock is everything in cooking. Without it, nothing can be done.



Meat Handling Tips


Always sanitize surfaces before and after handling raw meat

How to cook meat


Chicken- Whole

  • Best Cooking Methods: Roast, Fry, Grill

  • Defrost in your fridge 2-3 days before cooking. Use 1-4 days after defrosting.

Chef Tips: 

  • Pat completely dry before roasting or air dry overnight in your fridge

  • For extra crispy skin use our dry brine seasoning and our recipe for roasted chicken, cut a lemon in 1/2 and put it in the carcass with 5-6 smashed cloves of garlic and a few sprigs of fresh thyme before roasting

  • Pick the bones for broth and reserve any leftover meat for chicken salad or make soup with the broth


Pork- Ground

  • Best Cooking Methods: Sauté, Pan Fry, Grill, Bake

  • Use 1-4 days after defrosting

Suggested uses: 

  • Breakfast sausage (use our spice blend!), Pork Bolognese, Pork Burgers, or combine with our ground beef for Meatballs & Meatloaf


Pork- Bacon

  • Best Cooking Methods: Pan Fry, Grill

  • Use 1-10 days after defrosting

Chef Tip: 

  • Mangalitsa lard is a delicacy. Save rendered fat for sautéing your vegetables!


Beef- Ground

  • Best Cooking Methods: Pan Fry, Grill, or Bake

  • Use 1-4 days after defrosting

Suggested uses: 

  • Chili, stroganoff, bolognese sauce, tacos, or combine with our ground pork for meatloaf & meatballs


Beef- Burgers

  • Best Cooking Methods: Pan Fry, Grill, or Broil

  • Use 1-4 days after defrosting

Chef Tips: 

  • Best if cooked to an internal temperature of 140 degrees (or medium rare doneness), season with a liberal amount of high quality sea salt or kosher salt right before grilling (if you season too early the salt will start to brine the meat and can make for a dense burger patty)


Beef- Steak

  • Best Cooking Methods: Sear in Cast Iron Pan, Grill, Broil

  • Use 1-7 days after defrosting

Chef Tips: 

  • Best if cooked to an internal temperature of 132 degrees

  • Allow your steak to come to room temperature before cooking

  • Pat steak completely dry & season liberally

To properly defrost meat, place the packaged frozen meat on a rimmed dish or plate and allow it to thaw in your refrigerator for one to two days prior to cooking.



Gourmet gumbo recipe


1 pound medium shrimp, peeled and deveined

1 pound clams (other seafood such as white fish & squid can also be used)

Salt and pepper

2 teaspoons chopped fresh thyme

6 garlic cloves, minced

2 bay leaves

4 tablespoons olive oil

1 ½ cups diced red onion

1 cup diced green bell pepper

½ cup diced celery

4 tablespoons all-purpose flour

1 tablespoon tomato paste

1 teaspoon paprika (half will be used in step 2)

¼ teaspoon cayenne

1 cup diced ripe tomato

1 pound Larder Meat Co. Spicy Cajun Sausage (or andouille sausage), in 1-inch-thick slices

6 cups vegetable, fish or chicken broth

2 cups chopped okra (optional)

1 packet of Larder Gumbo Seasoning (or a teaspoon of filé powder)

1 cup Kandarian Farm Farro, cooked in a rice cooker or steamed (or steamed white rice will do)

½ cup chopped scallions for garnish


  1. Assemble all ingredients.

  2. Marinate shrimp with 1/2 a teaspoon of the paprika, salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate.

  3. For the gumbo base, in a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and sauté, stirring frequently, until lightly browned, about 8 minutes.

  4. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned.

  5. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes.

  6. Season mixture generously with salt and pepper.

  7. Add broth & bay leaves, reduce heat to medium. Using a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 30 minutes, until gumbo base thickens slightly. Taste and adjust salt.

  8. If desired, add okra and let cook until softened, about 5 minutes.

  9. Add the shrimp and clams, and cook for 2 minutes. Then turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed Farro or cornbread if desired.