Recipes

Field and Food

Revive. Recharge. Reset. Insightful notes and inspiring recipes from a regenerative way of life.

New Orleans has a dish called BBQ Shrimp. And it's not what you might think. It doesn't use barbecue sauce. It's not grilled. No tomatoes in sight. We were inspired to apply the same buttery Worcestershire and Creole seasoning flavors to our Pastured Baby Back Pork Ribs.  
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This little sandwich is magical. Everything about it screams delicious. Our crispy pork cutlets are stacked with cabbage and pickles on soft milk bread with mayo and savory tonkatsu sauce. It’s no wonder that it’s a staple in Japanese cuisine.
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Nearly every culture has a version of the meatball. And for good reason. It’s a quick and easy way to serve a crowd and its variations are endless. Two styles stand out here in America - Italian and Swedish. 
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