Pork from Riverview Farms

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Check out our list of the best Heritage pork recipes from Atlanta’s local food scene​! We’ve included recipes from farmers markets, our favorite chefs, CSAs and other trusted and reliably delicious sources. Click on each link to see the complete recipe.

Our pork is available year-round.

We sell our pork on Saturday mornings at the Freedom Farmers Market and the Morningside Farmers Market. Both markets are in Atlanta. Cuts are sold wrapped & frozen.

We Also Deliver!

Purchase online for Atlanta-area home delivery, or pickup at one of our host locations. Our pork is also available as an option for produce CSA subscriptions. Finally, we sell by the half and whole animals bulk heritage breed pork direct to consumers.

Have fun using this list of heritage pork recipes from Atlanta’s local food scene to prepare delicious food at home!

(2023) Fennel Rubbed Pork Chops with Apple, Kale and Sweet Potato

Tomorrow night I’m going to make the pork chop recipe below because I deserve a nice dinner. And it will use up a number of things from the box. I’m not sure what I will do with those cucumbers. I truly feel as if I am cucumber-ed up this year and I love cucumbers. I’ll probably share with my neighbors. The apples will keep, the okra will get pan-fried to go with the pork chops, and the peppers will go into the refrigerator to come out when I return. My husband is a huge fan of pimento cheese, he may get a big batch next week.

The recipe calls for kale, but I’m going to make this with what I think is our bunch of turnip greens. And substitute our big white sweet potato for the two medium ones called for here.

(2022) Roasted Poblano Strips with Cream (Rajas a la Crema)

This week’s box included a small bag of hot peppers with jalapenos, habaneros, and poblanos. The heat in poblanos can vary – sometimes mild, sometimes hot. This recipe came my way from the Splendid Table and is originally from Rick Bayless’ cookbook More Mexican Everyday. I like to save up my poblanos until I have enough for this recipe, but you could also substitute some bell peppers. The recipe suggests using the rajas as part of a vegetarian taco filling. We did that, then enjoyed the remainder in a creamy chicken dish later in the week. In addition to vegetarian tacos, rajas are the perfect accompaniment to grilled meat or fish tacos, to steak or pork chops, or to grilled, sauteed, or broiled fish or chicken.

(2020) Pikliz

Pikliz is a traditional accompaniment to griot, the braised and fried pork dish that’s pretty much the national dish of Haiti, but I’m told if you’re Haitian, you eat it with everything. It’s delicious enough that I believe it.

Consider this the summer slaw you’ve been dreaming of. Crunchy, tangy with citrus juice, just a little bit hot (with the amount of pepper we’ve included), it’s just the right side for rich dishes or anywhere you want something with a peppery punch.

When first made, the pikliz is pretty hot, but the heat mellows as it sits and we found the final result here perfect for folks who appreciate a little heat, but don’t want something overwhelming. Rock Steady’s Jacob Thomas notes that when his mother makes this, “she throws in all the hot peppers in there.”

(2018) Brunswick Salad

David Larkworthy demoed this recipe at the Morningside Farmers Market in 2010 and I still remember it every year when okra arrives in season. It looks a little complicated because it’s a riff on Brunswick stew, a mixture of lots of flavors, but it really goes together pretty quickly and will surprise anyone who thinks okra can only be served cooked.

Recipes for Brunswick Stew are some of the most frequent requests we get at the AJC. Here’s a delicious summer variation, adapted from a recipe Chef David Larkworthy of Five Seasons Brewery as demonstrated at the Morningside Farmers Market this July. The okra in this recipe is raw, and it’s delicious. But here’s a tip: don’t expect this salad to keep. The okra is fresh and crisp when first cut, but after a day in the refrigerator, it starts to exude that sap that makes it such a great thickener, and that’s not a texture you want in your Brunswick Salad.

(2018) Pork Loin Stuffed with Fennel Fronds

My big idea for you this week is what to do with those fennel fronds. In the past I’ve been a little stymied by them – big bunch of fronds, recipes that call for a sprinkle or two. What to do with the rest? Then earlier this year I ran into the idea to turn those fronds into stuffing for a pork roast. Brilliant! The combination of slightly anise-y fennel fronds with garlic and lemon and pork – it’s absolute heaven.

So I cobbled together this recipe from various points of inspiration. And calling it a “recipe” is probably unfair. It’s just a concept. But it’s delicious. You’ll find bunches and bunches of recipes online – some using the fronds, some using the bulbs. Pork and fennel is definitely a thing.

(2017) Pork Larb

I love larb and never think about adding green beans. But seeing the beans in today’s box and then this recipe made me decide to share. It’s adapted from a chicken larb recipe in “Adam’s Big Pot” by Adam Liaw. The rice, chili powder and chile flakes combine to make the equivalent of a Thai seasoning mix. Serve it on lettuce leaves if you wish.

Curried Cider Pork Stew

So now I’m pretending the temperatures are cooperating and a nice stew is in order. Or maybe you’re just ready for stew no matter that it’s in the upper 80s out there.

Maybe you still have a carrot or two left over from last week? If not, skip the carrots in this recipe. Add more squash, dice in eggplant instead, substitute a few peppers ….. it’s up to you. I don’t remember where this recipe came from, but hope you’re using Riverview pork when you make it.

Pork Sausage and Greens

Scott Serpas of Inman Park’s Serpas True Food demonstrated this recipe at the Peachtree Road Farmers Market as well. It’s going to use up your mustard greens and some of your okra. Truly, this dish goes together in about 10 minutes.

Pulled Pork with Italian-flavored Greens

Yes, this one is a little complicated, but worth it. The smell of that pork shoulder roasting is an incredibly fragrant way to perfume your house on a cool weekend afternoon. Serve it as a sandwich as given here, or skip the rolls and cheese and plate it up for dinner. Pick up the biggest pork shoulder you can find at one of Riverview’s many farmers market booths this week.

Mustard Greens with Yogurt-Parmesan Dressing

This recipe is a direct lift from Southern Living. Hmmmm …. bacon ….

To keep things local, Pine Street Market in Avondale Estates is known for their bacon and sources their pork from Riverview!

Japanese-Style Meat and Potatoes

This recipe is from “Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen,” by Kathy Brennan and Caroline Campion. I’m pretty certain most of us don’t need too many ideas for potatoes, but since we’ve had an abundance (yay!) this year, I figured one new recipe couldn’t hurt.

From the authors of the cookbook: This recipe is based on a popular Japanese stewed dish called nikujaga (niku means “meat;” jaga means “potato”), which Kathy’s mom often made when she was growing up. It’s home cooking at its best, the kind of food you want to eat when you’re tired or in a funk or under the weather.

Unlike in America, stewed dishes in Japan tend to be very light and contain only a small amount of liquid, which is more of a flavorful broth than a “sauce.” Like most stews, though, it reheats wells and tastes even better when the flavors have had time to meld, so don’t hesitate to make it in advance or to double the recipe to ensure leftovers. This is also a good dish for nights when people will be eating dinner at different times; just leave it on the back of the stove and spoon it out when needed. Serve with steamed rice, if you like.

Apples and Pork

I’ve always been a fan of the combination of apples and pork. Dates back from a childhood where my mom never served pork chops without a side dish of applesauce. You do know the easy way to peel fresh ginger, right? With a teaspoon? Just lightly scrape off the peel? Like I said, easy.

Red Pepper Jelly Vinaigrette

This recipe came from Southern Living magazine. Delicious with greens and goat cheese or use it as a marinade for pork or chicken.

It’s a great use for the Pepper Jelly recipe on our site!

Redeye Glazed Pork Tenderloin with Black-Eyed Peas

And finally – a fabulous recipe from Linton Hopkins of Restaurant Eugene. It ran in Bon Appetit back in February 2012. You could just do the peas and tenderloin if making the gravy seems like too much, but for a meal when you want to impress someone with fabulous Southern flavors, this would be a beautiful thing to make. It’s complicated, but so representative of the kind of cooking that’s made Hopkins an Atlanta treasure.

Caramelized Sweet Onions

For use in Caramelized Onion and Swiss Popovers, or anywhere else that strikes your fancy (grilled cheese sandwiches, a topping for burgers, with grilled steaks or pork chops, in quiches or tarts…use your imagination and have fun with them!)

Hoisin Pork with Napa Cabbage

I’m sorry not to remember where this recipe came from, but it’s a delicious and pretty traditional use for that head of Napa cabbage.

Spicy Ginger Pork Noodles

Is last week’s head of bok choy still sitting in your refrigerator (like mine)? If so, combine it with this week’s and make this dish.

Country Style Sausage with Fried Apples

Yes, you can make sausage. Yes.

This recipe is adapted from “American Cooking: Southern Style” by Eugene Walter. A nice recipe if you don’t have a meat grinder. You can hand chop the pork or use a food processor to finely chop the pork. Just be sure not to process it too much. You want to use a fatty cut like pork shoulder (not pork loin) so you get the ratio of fat to lean needed for sausage. Go to Riverview’s booth at your favorite farmers market and buy some pork shoulder. Come home and make sausage.

Ham Roast 411…or 911

“What can I do with a ham roast?” We hear this, a lot. Fear the ham roast no more. We’re here for you with easy suggestions for using this versatile cut. What is a “ham roast” anyway? The ham roast is not cured ham. It’s uncured or “fresh” just like other...

Onion and Ham/Tasso Tart

Did you see this recipe Deborah Geering published in her blog for Atlanta magazine? It was listed as “Vidalia Onion and Tasso Tart”. I’ve adapted just a smidge. Her notes:

“Taqueria del Sol chef David Waller shares this seasonal recipe featuring Georgia Vidalia onions and tasso, a smoked, cured pork product popular in Cajun cooking. Serve the tart for brunch or a light supper with a green salad. Note that the tart’s crust must be prepared in advance. Lard gives the crust’s dough a flaky texture. If you prefer, you may substitute solid vegetable shortening, butter, or a combination of both.”

Now the onions in our box aren’t Vidalias, but they are sweet onions so they’ll work perfectly here. Easy enough to substitute whatever ham you can get for the tasso. Or eliminate it. Or use bacon …. or Riverview sausage ….. or …….

Lemongrass Pork Sandwich

And finally, my plan for the daikon is to adapt this recipe. I was introduced to Lee’s Bakery on Buford Highway which the New York Times once declared had Atlanta’s best banh mi sandwiches. I don’t know about that, but I do know they sell their crusty rolls for 30 cents each. I bought a bag full. I’ve been growing lemongrass in a container and so will finally harvest my first stalk.

Apple-Stuffed Pork Chops

Stuffed pork chops always seem so complicated, but they’re really not. Do you have a couple of beautiful Riverview pork chops around? If not, I bet there’ll be some at the one of weekend farmers markets or on the Farm Mobile.

German Style Stuffed Kohlrabi

Kohlrabi season always reminds me of our neighbor Joy who told us of the German’s love for kohlrabi, which inspired a children’s song that she sang for us on the porch. This recipe sounds worthy of that inspiration! Make it easier by substituting Riverview’s breakfast sausage for the ground pork, paprika, marjoram, and caraway.

Macerated Collard Greens with Ham

One more idea from Jason Paolini. You see raw kale salad recipes by the dozens. Why not something similar with collards? You could make this with ham, speck or prosciutto, or just serve the salad without any pork at all.

Vegetable Pot Pie

The folks at Moore Farms and Friends offer an alternative to the traditional CSA and in their weekly e-newsletter, they included this recipe. I thought it was a great explanation of how interesting recipes and dishes get developed. Enjoy it with any of the roots in today’s box. This is copied straight from Laurie’s email.