Firebrand Low PUFA Pork

Firebrand's lab-tested Low PUFA Heritage Berkshire pork contains fewer harmful fats than conventional pork ('Smithfield' in the image below), which can match Canola oil's PUFA levels. Yuck! Firebrand pork also contains more of the health-promoting, metabolism-boosting stearic acid!

Firebrand Meats is now a part of Nourish Food Club! 

Firebrand Meats was acquired by Nourish Food Club in 2024 to add to our Low PUFA product offerings! 

We are currently phasing out this product line of pork cuts and working on making something new and exciting behind the scenes... (think low PUFA charcuterie) In the meantime, Low PUFA Firebrand Pork is now available for purchase at Nourish Food Club (while supplies last!)

For a while, we've been offering our products across both the Firebrand and Nourish websites, but we're now streamlining operations to serve you better. Firebrand pork is no longer sold on the previous firebrandmeats.com website, and is now only available at nourishcooperative.com, which requires a log in and a $1 membership fee to be a part of this Food Club!

While we've had to close the Nourish Food Club site temporarily to new members due to high demand, we're making a special exception for our valued Firebrand customers! 

Step 1: Create an account on the Nourish Food Club site

Step 2: Email us at support@nourishcooperative.com to have your account activated

Step 3: Start shopping for low PUFA nourishing food, delivered directly to your door!

What you Eat, Eats Matters - 

Our feed is low in PUFA, providing you with lab-tested, low PUFA pork. Our pork fat contains only 6% PUFA vs. lard from conventionally-fed pigs that can be as high as 28% PUFA.

What is Firebrand Meats?

Firebrand Meats is now integrated with Nourish Food Club to expand their Low PUFA pork product offerings.

Firebrand Meats was founded by Brad Marshall, who is the author of the food science/dieting blog Fire In A Bottle. 

Firebrands were heavy iron cutouts that ranchers would put into a hot fire to mark (brand) their cattle. Outspoken members of societies are often labeled “firebrands,” and Brad is certainly that, publishing such out there topics as The Croissant Diet, Stearic Acid Macro-Dosing and Wine Fasting. 

Brad attended the French Culinary Institute & has run The Piggery Farm for 15 years, raising as many as 700 hogs per year farrow-to-finish. As the founder of The Piggery (no longer associated), he has developed recipes for pate, sausages, hot dogs, bacon, rillettes, salami and pepperoni. He has relationships with slaughterhouses and meat processing plants, farmers and feed makers which make this project possible. 

Brad has written extensively about meat processing and meat science including Disastrous Trends In American Bacon. He is also a student of culinary history and historical diets.