Category: Pork

Zucchini Carbonara

Zucchini Carbonara

It’s just about Fall in Oregon which means it is zucchini season! This is an awesome recipe to make using your delicious, home grown zucchinis. This is a low carb/keto version of pasta carbonara. You could also use shirataki noodles or even sweet potato noodles as other options. If you use zucchini to make zoodles, be sure to take the steps to remove the extra moisture, otherwise your carbonara will be watery!


  • 3-4 medium zucchini -spiralized
  • 1 tsp salt – to “sweat” the zucchini
  • 6 slices bacon, cut into small pieces
  • 3 cloves garlic, minced
  • 2 eggs
  • ¼- ½ tsp pink Himalayan salt (depending on taste)
  • 1/4 tsp black pepper or to taste
  • 1/2 cup heavy whipping cream
  • 1/4 cup freshly grated parmesan
  • 1/4 cup freshly grated Romano cheese
  • Chopped parsley for garnish
  • Crushed red pepper optional


For the noodles:

First, “sweat” the zoodles so your carbonara doesn’t end up super liquidy. Place the zoodles in a colander over a large bowl. Sprinkle the 1 tsp salt over the zoodles allow let them sit for about 30 minutes. The salt will draw the water out of the zucchini.

After 30 minutes, use paper towels to squeeze the zucchini thoroughly to remove water. Set the zoodles on paper towels while you make the sauce.

For the sauce:

Whisk together the eggs, heavy cream, cheeses, salt and pepper in a small saucepan; set heat to medium low. Continue to whisk for a minute or two to let the cheeses start to melt, then immediately remove from heat (or the eggs will scramble!) Set aside while you prepare the bacon and zoodles.

Bacon and zoodles:

Heat a large heavy skillet over med-high heat, then add bacon pieces. Cook until crisp, stirring to evenly brown. Remove with slotted spoon to a paper towel lined bowl.

Reserve at least 1 Tbsp bacon fat and turn heat to low. Add minced garlic and cook until softened, about 45 seconds.

Add in the zoodles and toss to coat with the bacon fat and garlic. Set the heat to medium and cook your zoodles until desired doneness (be careful not to overcook as they will be mushy!).

Once done, transfer zoodles and garlic to a serving bowl and toss with the bacon and sauce. Garnish with chopped parsley and crushed red pepper if desired.

Buy Meat for this Recipe

Get fresh beef delivered to your door. Oregon Valley Farm offers affordable, high quality, grass fed & finished, antibiotic & hormone free beef. See all our beef options.

1 pound of delicious bacon from pasture raised pigs with no added hormones or antibiotics! All vegetarian feed. Smoked and thick sliced!

Sausage and Veggie Breakfast Casserole

Pasture Raised Pork Breakfast Casserole

This casserole  made with our pasture raised pork is a great one to make ahead and have in the fridge for busy mornings. It’s also a great “breakfast for dinner” meal! I used heavy whipping cream in this recipe, but you could easily swap that out for full fat coconut milk (or whatever dairy free milk you prefer) if you need this to be dairy free. There is no other dairy in the recipe (although you could absolutely add some cheese on top if you like).

This recipe is a little more involved than others…but it is SO worth it! The flavors are amazing! You could absolutely ditch the bun and have the coleslaw on the side if you would prefer to have a more low carb meal. You could even add a lettuce wrap. The sauces are a must and really make the burger, so you might want to eat it with a fork!



  • 1 lb grass fed and finished ground beef
    • 2 Tbsp avocado oil
    • 1 lb pasture raised pork sausage (plain or breakfast)
    • 4 cloves garlic
    • ½ large onion, diced
    • 1 cup red bell pepper, chopped
    • 1 cup cauliflower, cut into small florets
    • 1 Tbsp fresh rosemary, minced
    • 1 Tbsp fresh thyme, minced
    • 10 eggs
    • ½ cup heavy whipping cream (or full fat coconut milk)
    • 1 ¼ pink Himalayan salt


    Preheat the oven to 350 degrees F.
    Heat one Tbsp of avocado oil in a skillet over medium-high heat. Add the garlic and sauté about 30 seconds.
    Add the turkey sausage and cook until browned. Transfer the meat to a large bowl and set aside.

Add the other Tbsp of oil to the skillet. Add the onion and cook until browned, about 10-15 minutes.
Add the red peppers, cauliflower, rosemary and thyme. Cook about 10 minutes, until the veggies are soft.
Combine the veggies in the bowl with the meat. Once mixed well, spread into an 8×8 inch casserole dish. Whisk together the eggs, coconut cream, and sea salt. Pour over the meat and veggie mixture.
Bake for 45-55 minutes, until the eggs are set.

Buy Beef for this Recipe

Since we only sell premium steaks & roasts in our boxes, our ground beef is a combination of other quality roasts & steaks, such as sirloin.

We have 2 different subscription box sizes available for our delicious ground beef.

15 lbs: $125
25 lbs: $199

Rosemary Romano Pork Loin Chops

Rosemary Romano Pork Loin Chops

The flavor of this recipe is rich and delicious! This is a great one if you want something really flavorful without marinating it for hours. You get just enough spice with the horseradish. The combination of these simple ingredients that you cover the loin chops with is amazing! It would be great on chicken too! 


  • 4 pork loin chops
  • 2 Tbsp whole grain dijon mustard
  • 2 Tbsp horseradish
  • 2 Tbsp grated romano cheese
  • 2 Tbsp chopped fresh rosemary
  • 1 Tbsp avocado oil
  • 1/2 tsp sea salt


Preheat oven to 350 F.

Let the meat to come to room temperature (about 15 minutes) before cooking.

In a small bowl, mix together the mustard, horseradish, cheese, rosemary, oil, and salt to form a paste; then spread it on the pork chops.

Bake for 40-50 minutes, depending on your desired doneness and the thickness of the pork chop.

Buy Pork for this Recipe

Purchase individual pork chops or packs of 5! All of our pork is pasture raised with zero antibiotics or added hormones.

Get bulk pasture raised pork delivered frozen to your door! OR (if you are local) you can schedule to pick it up!

Spicy Pork Cups

Spicy Ground Pork Cups

This recipe has the best flavor!! Full of so much healthy goodness (starting with the pasture raised pork, of course!). It’s great right away or even as leftovers (and this is coming from someone who is not a leftover fan).

Dishes like this that you eat in a lettuce wrap or cup are really great for summer meals. It’s hardy enough that you feel satisfied, but refreshing too with the array of veggies. It also is not overly spicy. In fact, if you really like a lot of heat to yours, I would suggest adding more serrano chili than just the 1/2.

If you want some rice on the side, it would be an excellent addition; or if you are following a low carb or ketogenic protocol than I would suggest riced cauliflower cooked with butter or ghee (or even coconut oil) with some fresh lime squeezed over it.


  • 1 lb ground pork
  • 1 Tbsp fresh ginger, peeled, grated
  • 6 garlic cloves, minced
  • 1 ½ cups diced, seeded cucumber
  • 1 cup diced red bell pepper
  • ½ cup diced carrot
  • ¼ cup fresh, chopped cilantro
  • ¼ cup salted, dry-roasted peanuts, chopped
  • ½ serrano chili, thinly sliced
  • 3 Tbsp fresh lime juice
  • 1 Tbsp fish sauce
  • 16 Boston lettuce leaves


  1. Combine pork, ginger and garlic and let stand at room temperature for about 15 minutes.
  2. Heat a large skillet over med-high. Add pork mixture to skillet and cook until pork is crumbled and browned (about 5 minutes).
  3. Put the cooked pork in a large bowl. Add the cucumber, bell pepper, carrot, cilantro, chopped peanuts and chili; stir to combine.
  4. Combine lime juice and fish sauce in a small bowl. Add the juice mixture to the pork mixture and mix well.
  5. Divide the pork mixture evenly between each lettuce leaf.

Buy Pork for this Recipe

Get pasture raised pork delivered to your door. Zero antibiotics. Zero added hormones. Raised on non-GMO feed!

Check out some of the other pasture raised pork options that we offer! We have individual items to choose from as well as boxes and bulk orders.

Pork Stir Fry

Pork Stir Fry Recipe from Oregon Valley Farm

This is the perfect, fast, but nutritious and filling, one bowl meal! As an option, you could even add some riced cauliflower. However, it’s great as is! This is also a good one to make a big batch of and eat throughout the week as lunches and even some great low carb, high protein snacks!

I use coconut aminos instead of soy sauce because it is a healthier option (no soy or gluten). In my opinion it tastes essentially the same!


  • 1 lb ground pork
  • 4 cups broccoli florets
  • ½ cup beef broth (I use homemade bone broth)
  • 3 scallions, sliced
  • 1 Tbsp corn starch
  • 1 Tbsp olive or avocado oil


  • ¼ cup coconut aminos
  • 1.5 Tbsp keto friendly sweetener (I use monk fruit)
  • 5 cloves garlic, minced


In a large bowl, combine the pork and corn starch (you might need to use your hand to make sure it mixes evenly).

Heat the oil in a skillet over medium-high heat until it gets hot. Add the ground pork and cook (breaking it up and crumbling) until it is no longer pink. Add the broccoli and beef broth and cook for about 5 minutes until broccoli starts to get tender.

While the broccoli is cooking , stir together all sauce ingredients in a small saucepan over medium-low heat until starting to simmer, about 5 minutes.

Pour the sauce over the pork and broccoli mixture in the skillet, stirring until everything is well-coated with sauce. Cook for another few minutes. Turn off heat and stir in scallions. Add salt, pepper, and sweetener as needed. Enjoy!

Buy Pork for this Recipe

Get fresh pork delivered to your door. Oregon Valley Farm offers affordable, high quality, pasture raised, antibiotic & hormone free pork.

1-20 pounds of ground pork available in three flavors: Breakfast, Italian and Plain. Our pork is pasture raised, vegetarian fed with no antiobiotics or hormones.

Bacon and Mushroom Pork Chops in Cream Sauce (Low Carb)

Bacon and Mushroom Pork Chops in Cream Sauce (Low Carb) Recipe from Oregon Valley Farm

Pork chop lovers, this is for you!! Actually, I was NOT a pork chop lover until recently and this recipe is to die for! Not only is it super delicious, it’s also low carb! It is very rich and feels like quite a treat with the heavy cream and bacon (are you drooling yet?).

We use organic heavy cream, and of course pasture raised pork (including our bacon). Quality is SO important when it comes to our health! All our meat is raised without antibiotics or added hormones. Enjoy this amazing recipe!


  • 6 strips bacon, uncooked
  • 2 lb pork loin chops
  • salt and pepper
  • 8 oz mushrooms, sliced
  • 2 garlic cloves, minced
  • 5 sprigs fresh thyme (leaves only)
  • 1 tablespoon olive oil *if needed
  • 2 tablespoons flour (omit for KETO friendly version)
  • 2/3 cup chicken broth
  • 1/2 cup heavy cream

1. Chop bacon into small pieces. Place bacon in a large skillet, cook on medium heat until cooked thoroughly. Remove bacon from to a plate, leaving the fat in.

2. Season pork chops with salt and pepper. In the same pan, with the bacon grease, (on high-medium heat), cook the pork chops 4 minutes on each side, until seared. Remove the pork chops from the pan to a plate.

3. Add sliced mushrooms and minced garlic to the bacon grease in the pan. (If needed, add 1 tablespoon olive oil.) Season with salt, to taste. Sprinkle with fresh thyme leaves. Cook on medium heat for about 5 minutes, stirring, until mushrooms soften. Sprinkle 2 tablespoons of flour all over the mushrooms and stir the flour in.

4. Add chicken broth and raise the heat to bring to boil, stirring consistently. Once the flour and broth is smooth, add heavy cream and stir it in allowing to boil until everything is smooth again; reduce heat to low.

5. Add the pork chops and the bacon into the pan. Cook on low heat, covered, until the pork chops are cooked through.

6. To serve, top pork chops with mushroom and bacon mixture and with more fresh thyme leaves.


Buy Meat for this Recipe

Get fresh pork delivered to your door. Oregon Valley Farm offers affordable, high quality, pasture raised, antibiotic & hormone free pork.

1 pound of delicious bacon from pasture raised pigs with no added hormones or antibiotics! All vegetarian feed. Smoked and thick sliced!

Pork Potstickers

Pork Potstickers Recipe from Oregon Valley Farm

This is a healthy, low carb twist on pork potstickers! Rather than a higher carb wonton wrapper, cabbage leaves make easy, nutritious, low carb alternatives that work really well.


  • 1 head of cabbage
  • ¾ lb ground pork
  • 2 Tbsp scallions
  • 1 tsp minced ginger
  • 2 minced garlic cloves
  • 2 Tbsp tamari or coconut aminos
  • 1 tsp rice wine vinegar (apple cider vinegar works)
  • 2 Tbsp sesame oil
  • 2 tsp pepper
  • 2 tsp sea salt or pink Himalayan salt


Fill a large pot 3/4 of the way with water and set to high heat until it boils.

While you’re waiting for the water to boil, break apart your cabbage head and separate the leaves (make sure not to rip them). You need 10-15 leaves.

Once the water is boiling, add your leaves and cover for 7 minutes.

In a mixing bowl, mix all remaining ingredients except the sesame oil.

When the cabbage is done, lay it on paper towels to dry. Put a big skillet on the stove and pour the sesame oil on the bottom. Wait to turn the stove on! Then take each leaf and remove the stem so that you have two halves. Put a heaping spoonful of pork mixture on the edge of a leaf half and roll it up. Place the roll in the pan, edges down. Continue this until you run out of ingredients. They will likely be crowded in the skillet, that’s fine!

Turn the stove onto medium heat and pour 1/4 cup of water over the rolls. Cover and steam saute for 10 minutes. After 10 minutes, turn the heat to high and uncover. Cook until the potstickers start to brown – about a minute each side. Set aside and serve immediately with sauce of your choice (tamari or coconut aminos, garnished with scallions and/or sesame seeds are some options).

Buy Pork for this Recipe

Get fresh pork delivered to your door. Oregon Valley Farm offers affordable, high quality, pasture raised, antibiotic & hormone free pork.

5 pounds of Ground Pork available in 3 flavors: Breakfast, Italian and Plain. Our pork is pasture raised, vegetarian fed and given NO antibiotics or hormones!

Parmesan Pork Meatballs

Parmesan Pork Meatballs Recipe from Oregon Valley Farm

Meatballs are so versatile, great for a meal, a snack or an appetizer! This is a very simple but also super tasty recipe that fits nicely into a low-carb diet.


  • 2 lbs ground pork
  • 1 cup fresh, shredded parmesan cheese
  • 2 eggs
  • 1 tsp sea salt or pink Himalayan salt


Mix all of the ingredients together in a mixing bowl.

Preheat broiler to high. Raise rack to the second slot down from the top in the oven. Line a metal baking sheet with parchment paper.

As the oven heats, roll meatballs into desired size and place them on the lined baking sheet.

Broil the meatballs for 5 minutes, or until tops start to turn brown.

Move meatballs to the middle of the oven and switch to oven ‘bake’ and 350F. Bake for 15-20 minutes (depends on size of your meatballs).

Be sure to check doneness by cutting a meatball in half. Once the middle is not pink they are done!

Buy Pork for this Recipe

Get fresh pork delivered to your door. Oregon Valley Farm offers affordable, high quality, pasture raised, antibiotic & hormone free pork.

5 pounds of Ground Pork available in 3 flavors: Breakfast, Italian and Plain. Our pork is pasture raised, vegetarian fed and given NO antibiotics or hormones!

Pecan Crusted Pork Chops with Parmesan Roasted Acorn Squash

Pecan Crusted Pork Chop recipe from Oregon Valley Farm

This is a delicious way to make pork chops and the perfect Fall dinner with the Acorn Squash slices! I am used to having them slathered with lots of brown sugar, but I didn’t even miss that with these! The savory parmesan and herbs pair so nicely with the Pecan covered pork chops. Although this is a very nutrient dense meal with the pasture raised pork, organic squash and all the herbs and even grass-fed butter, it tasted like comfort food!

This is a recipe that will please keto/low carb folks and those who are not carb watchers alike!


  • 1.5 lbs boneless pork chops
  • ¼ cup dijon mustard
  • 2 cups pecans
  • 2 eggs, beaten
  • 2-3 Tbsp olive oil (or avocado oil)


Preheat oven to 350ºF.

Spread a spoonful of mustard on one side of each pork chop, set aside.

PUT the pecans into a food processor and blend until you have a crumb consistency. Set pecans aside in a shallow dish.

In another shallow dish beat the eggs.

Dip each pork chop in the egg, then the pecan mixture. Press the pecans into the pork chops lightly.

Place the covered pork chops in the freezer for 10 minutes to help adhere the pecans to the pork chops a little better.

Preheat a skillet to medium heat with the olive oil.

Cook the pork chops in the skillet for 1-2 minutes on each side, just enough to get a toasted, golden color.

Place pan seared pork chops on a baking sheet and cook 15-20 minutes.

Be sure to test with your meat thermometer to make sure they are cooked enough!


  • 1 large acorn squash
  • 1/3 cup shredded parmesan cheese (more for garnish)
  • 2-3 Tbsp fresh herbs (thyme, sage, rosemary, or oregano are some good choices for this) or 1 tsp of dried herbs
  • 1 Tbsp butter, melted
  • ½ tsp garlic powder
  • ¼ tsp sea salt or pink Himalayan salt
  • 1/8 tsp ground black pepper


Preheat oven to 400℉.

Cut acorn squash in half, remove seeds and slice each half into ½-inch thick slices.

In a large bowl, combine all of the ingredients well, including the squash pieces, making sure to cover the squash well. Move the pieces to a large backing sheet, gently pressing the cheese and herb mixture into the squash pieces.

Bake 25 minutes or until the cheese is crispy and golden and the squash is cooked. Add extra parmesan cheese and herbs as garnish as an option.

Get fresh pork delivered to your door. Buy pork in bulk from a whole pig to a 1/4 pig. Try sampler pork boxes, pork chops, roast and ground pork.

This is a mixed pack of Sirloin, Rib and Loin chops for a total of 3.5 pounds of pork chops. All our pork is pasture raised, vegetarian fed and both hormone and antibiotic free!

Homemade Chorizo

Homemade Chorizo recipe from Oregon Valley Farm

Chorizo is delicious, spicy pork sausage that is great in a number of dishes like eggs, tacos, in soups and stews, breakfast hashes, and more. It’s really easy to make by adding certain spices to your pasture raised, ground pork!


  • 3 Tbsp paprika
  • 1/2 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 1 Tbsp ancho chili powder
  • 1 tsp dried oregano
  • 1 tsp dried coriander
  • ½ tsp pink Himalayan or sea salt
  • 1 pinch ground cinnamon
  • 1 pinch ground cloves
  • 1 pound ground pork
  • 2 Tbsp white vinegar
  • 2 cloves garlic, minced

In a small bowl, mix all the seasonings together.

In a large bowl, add ground pork, the combined chorizo seasonings, white vinegar and minced garlic. Combine all the ingredients together with your hands until well mixed.

Use in whatever recipe you wish!

We cooked ours up and made some amazing street tacos with cilantro, sour cream, avocado and pico de gallo.