Falls Brand

Premium Pork from Falls Brand and Snake River Farms

This collection features premium pork from Falls Brand and Snake River Farms, two producers known for exceptional quality, heritage genetics, and time-tested processing methods. Meat & Potato Co. is the only online retailer in the United States offering pork from both Falls Brand and Snake River Farms in one place.

With more than 120 years of experience, Falls Brand has built its reputation in the Pacific Northwest by using heirloom pork breeds with carefully selected genetics and traditional recipes passed down through four generations. Snake River Farms is known for its premium Kurobuta pork, prized for its marbling, tenderness, and rich flavor.

Shop thick cut bacon, old-world sausages including Basque chorizo and Polish sausage, pork chops, hams, ribs, and other expertly sourced pork cuts. Each product is selected for flavor, consistency, and performance in the kitchen, whether grilling, smoking, or roasting.

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Why Buy Pork from Meat & Potato Co.

We’re a small business online meat retailer based in Twin Falls, Idaho, focused on providing high-quality proteins sourced from trusted producers and delivered directly to customers nationwide. Every pork cut we offer is selected for flavor, consistency, and performance in the kitchen.

We partner with producers like Falls Brand and Snake River Farms because they share our standards for quality and craftsmanship. Falls Brand pork is made using heirloom breeds and traditional recipes developed over generations. Snake River Farms pork is known for its marbling, tenderness, and rich flavor, making it a favorite for both everyday meals and special occasions.

Across our official channels, customers consistently highlight the quality of our pork, including thick-cut bacon, pork chops, and specialty sausages, as well as reliable shipping and knowledgeable service. That feedback reflects our commitment to sourcing and preparation, from the farms we work with to the way orders are packed and delivered.

Whether you’re grilling, smoking, or roasting, we’re proud to offer pork you can trust to cook well and taste great.

How to Cook Pork

  • Cooking Pork to the Right Temperature

    Most pork cuts are best cooked to an internal temperature of 145°F followed by a short rest. This keeps the meat juicy while remaining safe to eat. Overcooking is the most common reason pork turns dry, so using a thermometer makes a noticeable difference. Because our pork is selected for consistency and quality, it cooks predictably across different cuts and methods.

  • Best Methods for Pork Chops and Tender Cuts

    Pork chops and other tender cuts benefit from higher heat and shorter cooking times. A hot pan or grill helps develop flavor while keeping the inside tender. Thicker cuts often cook best when finished in the oven or rested briefly after cooking. Starting with well-sourced pork helps prevent dryness and delivers better texture.

  • Low and Slow Cooking for Pork Shoulder and Ribs

    Tougher cuts like pork shoulder and ribs are ideal for smoking, braising, or slow roasting. Cooking low and slow allows connective tissue to break down over time, resulting in tender, flavorful meat. Steady heat and patience matter more than high temperatures when preparing these cuts.

  • Seasoning Pork Simply

    High-quality pork doesn’t need heavy seasoning to taste great. Salt and pepper are often enough to let the natural flavor shine, but pork also pairs well with garlic, herbs, and traditional spice blends. Because our pork is well-marbled and flavorful on its own, simple seasoning often delivers the best results.

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Choosing the Right Pork Cut

This guide helps you choose the right pork cut based on how you plan to cook and serve it.

Pork Chops

Pork chops are cut from the loin and are one of the most popular and versatile pork cuts. They are commonly sold bone-in or boneless and vary in thickness.

Best cooking method: Grilling, pan-searing, or oven finishing

Texture / fat: Lean to moderately marbled, tender when cooked properly

When to choose it: Ideal for quick meals, grilling, or when you want a familiar, easy-to-cook cut

Pork Shoulder

Pork shoulder comes from the upper front leg and shoulder area and is known for its rich flavor and connective tissue. It is often used for pulled pork and slow-cooked dishes.

Best cooking method: Smoking, slow roasting, braising

Texture / fat: Well-marbled with higher fat content, very forgiving

When to choose it: Best for feeding a crowd, meal prep, or long, low-and-slow cooking

Baby Back Ribs

Baby back ribs are taken from the upper rib cage near the spine and are shorter and leaner than spare ribs. They are a popular choice for smoking and grilling.

Best cooking method: Smoking, roasting, or grilling with indirect heat

Texture / fat: Tender with moderate fat

When to choose it: Great for barbecues, weekend cooking, and crowd-pleasing meals

Bacon

Bacon is cured pork belly and one of the most widely searched pork products. It is prized for its fat content, flavor, and versatility.

Best cooking method: Skillet, oven, or grill

Texture / fat: High fat with rich flavor

When to choose it: Perfect for breakfast, recipes, or adding flavor to other dishes

Pork Tenderloin

Pork tenderloin is a long, narrow cut from along the spine and is one of the leanest pork options available. It cooks quickly and benefits from careful temperature control.

Best cooking method: Roasting, grilling, or pan-searing

Texture / fat: Very lean and tender

When to choose it: Best for quick, healthy meals or when you want a mild, tender cut

Pork Sausage

Pork sausage is made from ground pork seasoned with spices and herbs and is available in many regional styles. It offers flexibility across meals and cooking methods.

Best cooking method: Grilling, pan-cooking, or baking

Texture / fat: Moderately fatty, juicy

When to choose it: Good for breakfast, grilling, or easy weeknight meals

Pork Belly

Pork belly is a rich, fatty cut taken from the underside of the pig and is the source of bacon before curing. It is known for its depth of flavor.

Best cooking method: Slow roasting, braising, or smoking

Texture / fat: Very high fat, rich and tender when cooked slowly

When to choose it: Ideal for slow-cooked dishes or when flavor is the priority

Frequently Asked Questions About Buying Pork

Which pork cut should I buy?

Pork shoulder and ribs are the most popular cuts for smoking because their higher fat content keeps the meat tender during long cook times.

What is the best pork cut for grilling?

Pork chops, pork tenderloin, and sausages are the best choices for grilling because they cook quickly and develop good flavor over direct heat.

What’s the difference between pork shoulder and pork butt?

Pork shoulder and pork butt both come from the shoulder area, but pork butt has more marbling and is better suited for pulled pork and long, slow cooking.

What temperature should pork be cooked to?

Whole cuts of pork should be cooked to an internal temperature of 145°F followed by a short rest to maintain juiciness and safety.

Is it safe to buy pork online?

Yes, pork is safe to buy online when it is shipped properly and kept cold during transit. Reputable sellers use insulated packaging and cold packs to maintain safe temperatures.

Does pork freeze well?

Pork freezes very well when properly wrapped and stored at a consistent freezer temperature. Freezing helps preserve quality and flavor for future use.

How long does frozen pork last?

Frozen pork can maintain good quality for up to six months, and sometimes longer, when kept sealed and stored below 0°F.

Is pork tenderloin the same as pork loin?

No, pork tenderloin and pork loin are different cuts. Pork tenderloin is smaller and leaner, while pork loin is larger and better suited for roasting or slicing into chops.

Why does pork sometimes turn out dry?

Pork often becomes dry when it is overcooked or cooked at too high a temperature. Using a thermometer and avoiding overcooking helps retain moisture.

What pork cut is best for smoking?

Pork shoulder and ribs are the most popular cuts for smoking because their higher fat content keeps the meat tender during long cook times.