An Actual Difference
Omega-3 pork was our third major step towards providing our customers with “perfect” nutrition. Starting way back in 1999 it was originally grass-fed meats, pastured chicken, and wild-caught pork and seafood. Over the years we were dissatisfied with the nutritional deficiencies in pastured chicken and wild-caught pork. That's why we created our Slanker Select Omega-3 chicken and Omega-3 pork. Optimizing human health is our primary focus.
These days perception is sold more often than reality. That puts those of us committed to doing the right thing at a disadvantage. So if you are eating for your health rather than for appearances, you need to read Phony Grass-Fed and Battling the Establishment. Then you'll better understand where we're coming from and why our Omega-3 meats are so special.
All Slanker Grass-Fed and Omega-3 Meats are Beyond Organic. The meats are natural, no sugar, no added hormones, not fed antibiotics, non-GMO, gluten free, high Omega-3, free range, cage free, and humanely raised. What actually makes our meats the healthiest meats in the world and sets them apart from all others is that they are zero glycemic, nutrient dense and diverse, with Omega-6 to Omega-3 fatty acids balances of less than 2:1. These last three points impact health and disease way more than all of the other labels combined. It's why we say "Beyond Organic" because it's the actual chemistry of our meats that makes them so healthy. Read our eBook, The Real Diet of Man for a fuller understanding of food chemistry and the chemicals that cause chronic disease.
As emphasized in our eBook, The Real Diet of Man, in order for food to optimize the nutritional requirements of man, it needs to meet all three of the basic A, B, C principles.
A. Low glycemic
B. Balanced Omega-6s (n6) to Omega-3s (n3), seeking a 1:1 ratio
C. Nutrient density and diversity
Until recently only the grass-fed meats have met all three criteria. Pastured, natural, organic, free range, vegetable fed, and other nice sounding labels have all come up short--especially in balancing the essential fatty acids (EFA) which are the Omega-6s and Omega-3s. Always all feedlot meats have been nutrient lite with highly skewed EFA ratios.
Our first changeover to what we refer to as our Slanker Select Omega-3 Meats was to move beyond Pastured Chicken. For more information about that switch go HERE.
Omega-3 Pork Far Better Than Pastured Pork
Now we have also moved well-beyond grass-fed, wild-caught, or pastured pork. As you can see in the table, the EFA ratio of our pork is less than 2:1, which is a huge improvement versus all other labels.
Our new Omega-3 Pork has 31.7 mg of EPA and 65.9 mg of DHA per four-ounce serving. Those are the brain food Omega-3s. These EPA and DHA components are many times higher than that of wild-caught pork.
Note that the data on the wild-caught pig was in November. We discovered that fall was the worst time of year for their EFA ratio because of all the acorns, pecans, and persimmons the pigs ate that time of year. When the pigs eat persimmons, they eat the seeds too. So they eat a lot of seeds and nuts in the fall in addition to the rooting they generally do off and on. Roots are not as bad, but seeds and nuts are poor sources of Omega-3. So, in our mind when someone brags about the nuts their pigs eat, that is a bad sign.
Also in the table is "Conventional" and "Free Range" chicken. Note that the data for those meats is nearly identical to the Conventional Pork. Their high EFA ratios are why so many Americans suffer from an Omega-3 deficiency. In addition to high glycemic foods, the Omega-3 deficiency is the primary cause for so much chronic disease mental and physical. We solve this by eating foods that have n6 to n3 ratios as close to 1:1 as possible. All meat products are zero glycemic. But now our omega-3 pork products are bringing to the table superior n6 and n3 fatty acids ratios while being nutrient dense.
Omega-3 Pork Smoked Meats
Our smoked pork meats are nutrition friendly. Sea salt is used in the marinades along with the other natural, and when needed, simple spices such as black pepper, garlic, etc.. Meats are hickory smoked to an internal temperature of 140 degrees. They are not cured which means no sugar or nitrates are added.
Omega-3 Pork Meat Packs
Our grass-fed pork cuts are vacuum packed, frozen, and freezer ready for long-term storage. It's always possible that some packs may arrive with a small tear or hole in the wrapping. If the wrapping stays tight around the product the potential for freezer burn is limited to what’s exposed directly under the hole. To prevent that, a small hole in a tight vacuum pack can be simply taped shut. But if the wrap is loose and the meat slides around inside the pack, it's best to rewrap the meat in a vacuum sealed bag for longer term storage. If the meat will be consumed within a few weeks, just wrap with cling wrap. There are no safety issues involved with small rips in the frozen meat packs.
There are good suggestions in our General Store for handy Ziploc Vacuum Seal Bags. They are very useful for storing all kinds of leftovers.
When defrosting meat packs always make sure to place them in a pan or deep dish to collect the juices. Our meat packs do not have soaker pads in them. Therefore when they are defrosting some meat juice may leak from the packaging.
Omega-3 Pork Cooking and Prices
Please check out our Cooking Pork page for detailed information about preparing grass-fed and Omega-3 meat cuts.
The price of our omega-3 pork products will change somewhat with the market price of pigs although with less volatility. Prices may be adjusted in response to seasonal changes (for instance swings in demand between roasts and chops) in order to keep inventories balanced. Consequently, all prices are subject to change -- usually without prior notice.
The link above gives several pictorial suggestions for the best ham carving methods.
For more information about grass-fed meats please go to Grass-Fed Meat Explained.