When will I receive my package?
Because we are busy farming, butchering, curing, promoting, cooking and EATING our meat, we only ship packages twice a week on Tuesdays & Thursdays. For all details on shipping and ordering see our Shipping Page. We thank you in advance for your patience!
What are your Shipping Charges?
For all details on shipping and ordering see our Shipping Page.
How should I thaw my Llano Seco Meat?
The best way to thaw meat is to leave it in your refrigerator overnight to thaw slowly at 40 degrees celsius or below, and allow two days for larger cuts and roasts. If you want to thaw more quickly you can do so in a bowl of cold water, changing the water every half hour, as per the USDA's food safety recommendations. Be sure to allow for around half a day with this method for larger cuts.
How should I store my meat?
We recommend keeping it in the freezer until ready for use, and thawing as per above instructions. Remember to be careful when rummaging through your freezer though--nicks and cuts on the bag will allow for air to get in, frostbite to develop, and potentially degrade the quality of our meat. Handle packages gently so as not to break them.
How long will thawed meat stay fresh?
Depending on the size of your cut, a few days or more. For smaller steaks and grind we recommend using meat within 1-2 days of thawing. For larger cuts, 3-5 days.
If my meat arrives partially thawed, is it safe?
Yes! We ship our packages with insulation and refrigeration, so if you notice it is partially thawed, do not worry. The will still have retained an internal temperature of below 40 degrees, where it is safe from bacterial development. If it is more than 1/3 thawed, place in fridge and consume within 1-3 days. If it is only slightly thawed on an edge or corner, it is safe to place back in the freezer. If you have concerns about your meat and would like to speak to us, please feel free to reach out to email@example.com
Pour off the blood (or give it to your dogs!), give the meat a quick rinse and pat dry with a paper towel.
Do your cured products contain nitrates and nitrites?
Yes, but...this is a complicated issue. Nitrates are a naturally occurring preservative that most fruits and vegetables contain. Most of our products are cured with nitrites that come from fermenting celery juice powder. Nitrites help protect the fat in meat products from going rancid, and from harmful bacteria developing. Any time you eat ham or bacon that is called "natural" and "uncured" you are eating meat that has been cured with nitrites which come from celery juice powder, and the USDA requires that if you use celery juice powder as your source of nitrites, you must lable your product "uncured." New regulations from the USDA are making it more difficult for us to make large hams cured with nitrites from celery juice powder. Only the largest national processors will be able to comply with the new rules. So because we have a commitment to make hams with local processors in Northern California, some of our products must be cured with sodium nitrite. The truth is, you ingest the same amount of nitrites from a ham cured with celery juice powder as ham cured with sodium nitrite, the only difference is the source.
We believe that the science is weak in regards to any difference between the effect on the body from ingesting ham cured in either of these two ways. In our opinion it is purely marketing. We make our holiday hams from our locally and humanely raised pigs at a 20+ year old smoke house in Fort Bragg, California that uses real wood smoke and pump the brine direly into the artery, making the juiciest, most delicious and truly local ham, that is real and verifiable.
Interested in learning more about nitrates and nitrites? We found this article informative and helpful.
Do your products contain GMOs?
No, we are partners in the Non-GMO Project and are proud to provide you with non-genetically modified food.
Do your animals receive antibiotics or hormones?
No, we do not give our animals sub-therapuertic. Nor do we feed them hormones (hormones are prohibited in pork in the US). Our animals are rotated out of our system when sick. Most are able to rejoin their group after a short time of being moved to a place where they aren't being jostled by their brothers and sisters. If an animal needs a therapeutic dose of antibiotics it is moved out of our branded sales chain.
Why is Llano Seco Meat sold frozen?
We freeze our cuts so that we have a consistent inventory for you to choose from. We carefully freeze our meat directly after slaughter and butchery guarantees that you get the freshest meat. The misconception is that fresh meat is fresher than frozen. Handled correctly at every step of the process and treated with care, the quality of our meat does not diminish or suffer in any way. When thawing out our meat, slower is better. If you have time put the frozen meat in the refrigerator to thaw. Plan for a full day to thaw smaller cuts and 24 hours for every 5 pounds of a roast.
Is there somewhere I can buy fresh Llano Seco Meat?
Check out our markets page to find a few of our featured restaurants, grocers and butcher shops near you the carry our fresh cuts, or send us an email at firstname.lastname@example.org to receive a list of retail shops in your area. You can also always special order fresh meat and pick it up at one of our area farmers markets as well.
Can I buy a whole pig? A suckling? A roaster? 5 porchettas for the next Super Bowl?
Yes, we would like for you to be in touch with special orders. Email us at email@example.com and we will route your request to our sales department and be in touch with you immediately via phone or email-- be sure to send us all your info.
How do I cook my dried beans and grains?
Check our handy recipes in our Cooking section.
How do I store my beans, grains, and flour? How long do they keep?
Our ziplock packages are air-tight once closed, but it's easy to not notice that you haven't closed it all the way, allowing for air and critters to potentially decrease the shelf life of our product (especially the flour). We suggest transferring into a glass container for pantry storage. Our crops are harvested and come to market fresh, where most companies store their grain and beans for years before packaging. We suggest cooking our beans, grains, and flour within 6 months of purchase, but they are shelf stable for much longer, and would keep for a number of years if kept in an airtight container like a mason jar.
Whats do I do if I'm dissatisfied with the product?