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Why Cunningham Pork is a Cut Above the Rest

written by

Pamela Rozsa

posted on

September 4, 2025



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Why Cunningham Pork is a Cut Above the Rest

At Cunningham Ranch, we believe pork should taste the way nature intended—clean, flavorful, and raised with integrity. Our pigs roam outdoors on fresh pasture, foraging freely in the sunshine. Their diet is supplemented with Non-GMO grains like peas and barley—never corn or soy. That means every cut of pork you buy from us comes packed with rich, authentic flavor you won’t find in mass-produced pork.

Unlike conventional pork, ours is:
✓ Pasture Raised
✓ No Hormones or Steroids
✓ Never Fed Drugs or Antibiotics
✓ Non-GMO Feed (Peas + Barley)
✓ Soy-Free, Corn-Free, Dairy-Free, Sugar-Free
✓ No Nitrates, MSG, or Preservatives

This isn’t just pork—it’s clean meat you can trust to nourish your family.

Quick & Delicious Recipe Ideas with Cunningham Pork

Here are a few easy ways to bring our pork to the table:

🥘 Weeknight Pork Chops
Season Cunningham Ranch pork chops with salt, pepper, and garlic powder. Sear in a cast-iron skillet, then finish in the oven at 400°F until juicy and tender. Serve with roasted potatoes and a simple green salad.

🌮 Pork Chorizo Tacos
Our clean, bold chorizo is perfect for taco night. Cook it up in a skillet, spoon into warm tortillas, and top with fresh cilantro, onions, and a squeeze of lime.

🍝 Italian Sausage Pasta
Brown our sweet Italian sausage in olive oil, then add onions, garlic, and marinara sauce. Toss with penne pasta and finish with Parmesan and fresh basil for a hearty, wholesome meal.

🥢 Ground Pork Stir-Fry
Use our ground pork with ginger, garlic, and tamari sauce for a quick Asian-inspired stir-fry. Add seasonal veggies—like zucchini, peppers, and broccoli—and serve over rice.

🥢 Ground Sweet Italian Sausage Sweet & Sour Meat Balls on Rice
Use our ground pork with salt, pepper, egg, panko and 90/10 ground beef. Add additional Italian Seasoning and Garlic Powder and parmesan cheese and one can of tomato paste. Mix all ingredients well. Roll into balls, cook on a tray pre-prepped with olive oil- appx. 400 for 20 minutes or until golden brown and sizzling. Top rice with meatballs. Add your favorite Sweet and Sour Sauce - I love quick Asian-inspired Asian Infusion Sweet & Sour Organic Sauce.  Add seasonal veggies—I love stop light peppers for a bright color—and serve over rice.

The Cunningham Difference

When you choose Cunningham pork, you’re not just buying meat—you’re choosing a way of life. Clean, honest, pasture-raised pork that reflects the hard work of our ranch and the values we live by. From our family to yours, thank you for supporting local ranching done the right way.

#CunninghamPasturedMeats #CunninghamRanch #PastureRaisedPork #CleanMeat #FoodYouCanTrust #KnowYourFarmer

#GrassFedAndFinished #PastureRaisedPork #NonGMOFeed #HeritagePork #HealthyPork #BetterThanConventional #RaisedRight

More from the blog

2025 Fishing Report

"When you choose wild salmon, you’re not just buying dinner. You’re choosing adventure, resilience, and purity. You’re choosing a source of nourishment that’s powered people for thousands of years."

Warm Salmon, Squash & Apple Salad

Warm Salmon, Red Kuri Squash & Apple Harvest Salad At Cunningham Pastured Meats, we love bringing together trusted partners who share our values of quality, transparency, and care. This Warm Salmon, Red Kuri Squash & Apple Salad does just that—pairing vibrant produce from Cliff’s Country Market with premium wild-caught sockeye salmon from Alsek Fish LLC. The result is a hearty, nourishing salad that tastes like autumn in a bowl. 🛒 Ingredients (Serves 4) For the Salad: 1 medium red kuri squash from Cliff’s Country Market, peeled, seeded, and cubed 2 tablespoons olive oil Salt & pepper, to taste 1 ½ pounds Cunningham Pastured Meats Wild-Caught Sockeye Salmon (sourced from Alsek Fish LLC) 1 tablespoon olive oil (for searing, if not baking) 2 medium apples (Honeycrisp or Gala), sliced thin — also available at Cliff’s 6 cups arugula or baby spinach (Cliff’s seasonal greens) ½ cup toasted pecans, roughly chopped Optional: ¼ cup goat cheese or feta For the Maple-Mustard Vinaigrette: ¼ cup olive oil 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard (optional) 1 tablespoon pure maple syrup Salt & pepper, to taste 🔪 Instructions Roast the Squash Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Spread on a sheet pan and roast 25–30 minutes, flipping once, until tender and caramelized. Cook the Salmon Pan-seared: Heat oil in skillet. Season salmon, cook skin-side down 4–5 minutes, then flip and cook 3–4 more minutes. Baked: Place salmon on parchment-lined pan, season, and bake at 400°F for 12–15 minutes until it flakes. Cool slightly, then flake into hearty chunks. Make the Dressing Whisk vinaigrette ingredients until smooth and emulsified. Adjust to taste. Assemble the Salad Toss greens with half the vinaigrette. Arrange squash, apples, salmon, and pecans on top. Drizzle with remaining vinaigrette. Add goat cheese if desired. 🌊 About the Salmon: Know Your Fisherman Our salmon comes from Alsek Fish LLC, a small fishing family that spends summers in Southeast Alaska and calls the Treasure Valley home the rest of the year. They fish the Alsek River, a glacier-fed river that averages just 39°F. Those icy waters mean salmon from this run naturally carry higher levels of healthy fats and Omega-3s—fuel for their long journey home. Alsek Fish LLC catches and processes every fillet themselves, so when you buy from Cunningham Pastured Meats, you truly know your fisherman. 🌱 About the Produce: Local & Fresh from Cliff’s From the earthy sweetness of red kuri squash to the crisp bite of Idaho-grown apples, all of the fresh produce in this salad is available at Cliff’s Country Market. It’s the perfect way to enjoy seasonal flavors while supporting local growers. ✨ Why You’ll Love It Sweet, savory, nutty, and tangy flavors in every bite Features Cliff’s seasonal produce and Alsek wild-caught salmon Balanced enough for lunch, hearty enough for dinner A celebration of real food from trusted families and local farms

Boise's #1 source for 100% Grassfed beef & lamb, pastured pork & chicken and wild-caught seafood