Referral Program- Receive $15 Store Credit!

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February 13, 2023

As we continue to face economically challenging times due to inflation and the powers that be, we've been diligent in finding new ways to say "thank you" for being our customer and choosing to support us while feeding your family.

While we are making price adjustments to some of our products, this referral program will allow you to earn $15 store credit for every new customer you invite to our online store who places an order.

Each new customer you refer will ALSO receive a $5 store credit upon checkout. There are no restrictions on this offer.

This Win Win opportunity is available now through March 31st!

In order to participate in the referral program:

Copy the Referral Link to your clipboard.

Email the link to anyone who doesn’t already have an account with us! You can use this email template to send your message:

Hello!

Nourished by Nature is currently implementing a referral program! All you have to do is follow the link below to create an account and receive a $5 store credit so you can start shopping for the best local and regeneratively raised meats.

[insert link here]

Upon payment of your referees, you will receive a $15 credit and they will receive $5 store credit their first order through our website. Please note that the credit will not be applied until they’ve received their first order.

Pasture Raised Pork Lard vs. Crisco

I have to admit, I was one of those kids who was raised on margarine. I was raised on the belief that using animal intestines for sausage casings was disgusting and I needed to make sure the frijoles at the Mexican restaurants were lard free because lard will make me fat and shouldn’t be eaten. As a kid, you don’t really question these things, you just accept them as your parents instruct you to and carry on. Well, things started to change for me when I came to Brown’s Ranch and heard a different story for the first time. It is actually honoring the animal to use every part of it, including the intestines and all. Why wouldn’t you want to use as much of the animal as possible if the rest of it is being used already? Also, I learned that how the animal was raised also plays a huge part in the nutritional value of the meat. Grassfed beef is completely different from grain fed in so many more ways than I could ever imagine. The same goes for pork raised on pasture and everything else we grow on our farm. Here’s the link to a blog that Paul wrote about the pigs on pasture a few years ago that you might find entertaining. If you want to read about our fatty acid profile testing as well, you can follow this link. As we head into the holiday baking season, I wanted to share a quick comparison of our pastured pork lard to Crisco, the most commonly used vegetable shortening in baking. If you think about it, soybean oil and palm oil are naturally liquid at room temperature. That's why they're called oils. So why is Crisco a solid at room temp? Well it's because of the hydrogenation that's done which creates trans fats that are completely unnatural and something that our bodies don't know what to do with; causing inflammation. *More about TBHQ: The U.S. Food and Drug Administration (FDA) has approved TBHQ as Generally Recognized as Safe (GRAS). However, some research suggests that long-term exposure to high doses of TBHQ can have negative health effects, including: Cytotoxic effects Genotoxic effects Carcinogenic effects Mutagenic effects **Source for this: https://www.nourishedwithnatur... Will you stand with us to create a Crisco free holiday season this year? Order your Pastured Pork Lard instead! Completely rendered and ready to use. Just keep it in the fridge for convenient usage. Sidenote: Refried beans made with lard are THE BEST. Traditional Mexican cuisine typically still uses pork lard because of its high smoke point, superior texture and flavor, and overall superior versatility to any other cooking oil.

Referral Program- Receive $15 Store Credit!

In order to participate in the referral program:

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Pasture Raised Pork Lard vs. Crisco

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