Pork

A practical ranch-kitchen recipe for pork tenderloin from Big Horn Mountain Farms in Buffalo, Wyoming.

Pork fat can be rendered into useful cooking lard. Learn the difference between common types of pork fat, how rendering works, and practical ways to use it.

A practical ranch-kitchen recipe for pork spare ribs from Big Horn Mountain Farms in Buffalo, Wyoming.

Fresh, cured and smoked describe processing—not quality. Learn what the words mean, how products overlap and when pork still needs cooking.

Learn how to turn leaf fat, back fat or clean pork trim into lard using gentle heat, careful straining and cold storage—without scorching or exaggerated health claims.

Freeze homemade beef or pork bone stock in practical portions for rice, gravy, soup, and pan sauces. Get cooling, labeling, and cooking tips from BHMF.

Cattle and hogs both forage, but they interact with pasture in very different ways. Here is what each animal does best—and why management matters more than choosing a winner.

Why Big Horn Mountain Farms chose a Mangalitsa × Old Spot cross for pasture life, useful fat, flavorful pork and whole-animal value.

At Big Horn Mountain Farms, pasture is not a backdrop. It is a changing resource that has to be observed and managed. Weather, soil moisture, plant growth, group size and the hogs’ behavior all influence when a paddock needs rest.

A practical guide to pork cut-sheet choices, from chop thickness and roasts to bacon, ham, sausage, bones, fat and package size.

Pork kidney fat, often called leaf fat, is prized for rendering into mild cooking lard. Using this cut is a practical way to get more from the whole animal.

A few slices of Heritage pork bacon bring plenty of flavor to this filling skillet. Finish with eggs for a satisfying ranch-style breakfast.

Learn what cuts can come with a half or whole hog, how much freezer space to plan, and how cut-sheet choices affect your pork.

Heritage pork can cook differently from very lean grocery-store pork. Learn practical ways to prepare BHMF Mangalitsa × Old Spot pork, from chops and ham steaks to bacon, roasts and ground pork.

May has a way of changing how people cook. The meals get a little simpler. The grill gets used more often. Families start thinking about burgers, steaks, ribs, pork chops, roasts

Good beef fat can be rendered into tallow for roasting, frying, and cooking from scratch. Pork fat can be turned into lard for pastry, potatoes, beans, tortillas, and everyday

Mangalitsa pork earns attention for a reason. It is a heritage breed long associated with rich fat development and premium eating quality, and modern research continues to show

Direct sourcing is often framed as a trend. In reality, it is a

“Pasture-raised” gets used often, but not always clearly. Here’s what the term means at Big Horn Mountain Farms, how it relates to other meat claims, and why buying direct gives

This method builds depth naturally — and finishes with roasted bone marrow placed directly onto the chop while it’s still hot, allowing it to soften and gloss the surface like silk.