Try our heritage breed ground pork from Smith & Smith Farms for your next recipe that calls for ground sausage. According to Saveur Magazine, Red Wattle pork is "the purest expression of how a pig should taste,” and with this single animal grind from Colby Smith, you’re tasting the best of the best. All animals were raised on pasture without hormones or antibiotics. We love ground pork in meatballs (read Manuel’s family meatball recipe), stuffing for the holidays, or as a filling for potstickers. Ground meat is on the first page of the butcher’s economic playbook — making something out of what would have been thrown away — and this time, we’re sure glad the move was made.