Cooking Instructions

Our animals are raised outdoors the natural way with lots of exercise. As a result, they are leaner and require moist cooking for the most amazing results. 

We have found these are the best methods: Chicken and Pork

InstantPot pressure cooker seals in moisture.

Sous vide - Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces even results that are impossible to achieve through any other cooking method. Meat cuts are then pan-seared for added flavour.

Oven Roasted Chicken - Moist, low and slow. Average package of thighs and drums 325-350F for 1.25 or 1.5 hours with onions, salt and water. Whole 25lbs per lbs very slow!

Pork chops - Instant pot or fast fry and roast in roaster moist for about 45 -60 min.

Hams - Fully cooked already. Just reheat slowly with moisture so they don't dry out. Mandy often says cover in pinapple and gingerale. Some people use barbeque sauce or a marinade. MUST be kept moist!

Pork Roast- All methods apply Mandy's faviorte is in the oven with lots of garlic very slow no higher than 350F

Mandy's faviorote chops are to fast fry and then roast in the oven kept moist.

Mandy's favorite Ribs- Oven roasted with garlic slow slow they are hevenly- no higher than 350F

Cooking Instructions
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