GRASS ROOTS COOPERATIVE

REAL TALK

Discover a full range of recipes to try and read up on the latest news from our farms and Grass Roots Team.

Eastern Europe is known for its sausages. Germany and Poland could arguably be considered to be the sausage capitals of the world. Fresh German style sausages are a bit sweet and garlicky with a good bit of pepper and herb to balance it out. 
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At Grass Roots, we refer to our pork as “forested” or “pastured.” Our pigs live their entire lives outdoors and spend most of their time in the wooded parts of our farms. This practice—keeping animals in their natural habitat—allows our pigs to thrive.
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Talking about sausage is one of those things that leads to hours of conversations between chefs and food lovers alike. Whether it is a fermented and dried pepperoni full of Calabrian chilis, a smoky, emulsified frankfurter, or a fresh breakfast link of maple country sausage—the cultural and regional heritage of specific sausages can be traced back through the spice mix used in the grind and the technique employed. Cultures across the world have been creating and enjoying thousands of regionally specific varieties of sausage for generations. And, basically, they are all delicious.
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Anyone concerned about the sourcing of their food has felt the frustration of label confusion. And the meat aisle is a particularly crowded space. In a large grocery store—to say nothing of all the e-commerce shops—there are dozens of brands and most of them are making the same claims. Hormone free, antibiotic free, grass-fed, gluten free, all natural—to name a few. Which begs the question: If they all say the same thing, does it really matter which you pick?
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