The notion of nose to tail eating is as old as the hills.
Our grandparents were well aware of the nutritional value of animal parts that today are often discarded. We work hand in hand with our processors to carefully harvest pork liver, cheeks, kidneys, leaf lard, hearts, tongue, feet, and neck bones. These tasty bits are all available on our website and can be shipped directly to your home or picked up here at Red House Ranch.
If pork heart isn't your cup of tea, your furry friends will love you more when you feed them Red House Ranch pasture raised organ meats.
How do you cook a pork heart? Low and slow, seasoned with your favorite aromatics, salt, and pepper.
