New to Hundred Oaks? Start here. This is the easiest way to try a little of everything we do, our pasture-raised chicken, our Berkshire pork, and our eggs, without committing to a full box. Enough for a few good dinners and a week of breakfasts.
Includes (approx. 5 lb plus a dozen eggs):
Whole chicken (1 bird, approx. 4 lb): Raised on pasture and slow-grown, with the firmer texture and deeper flavor that comes from a bird that actually moves. Roast it whole, break it down for parts, or run it in the crockpot. Serves 4 to 5.
Pork chops (2 chops, approx. 1 lb): Thick-cut Berkshire, well-marbled and hard to overcook. A hot pan and a few minutes a side is all they need. Serves 2.
Pasture-raised eggs (1 dozen): Deep orange yolks from hens out on grass eating bugs and whatever else they find. Breakfast for the week.
It's a small box on purpose. The idea is to taste what we raise before you commit to a family box or a whole animal. If you like what you find here, the bigger boxes are waiting when you're ready.
New to Hundred Oaks? Start here. This is the easiest way to try a little of everything we do, our pasture-raised chicken, our Berkshire pork, and our eggs, without committing to a full box. Enough for a few good dinners and a week of breakfasts.
Includes (approx. 5 lb plus a dozen eggs):
Whole chicken (1 bird, approx. 4 lb): Raised on pasture and slow-grown, with the firmer texture and deeper flavor that comes from a bird that actually moves. Roast it whole, break it down for parts, or run it in the crockpot. Serves 4 to 5.
Pork chops (2 chops, approx. 1 lb): Thick-cut Berkshire, well-marbled and hard to overcook. A hot pan and a few minutes a side is all they need. Serves 2.
Pasture-raised eggs (1 dozen): Deep orange yolks from hens out on grass eating bugs and whatever else they find. Breakfast for the week.
It's a small box on purpose. The idea is to taste what we raise before you commit to a family box or a whole animal. If you like what you find here, the bigger boxes are waiting when you're ready.
“The golden yellow color of the egg yolk was astounding. No fat in the pan from the sausages. Every morsel was a gastronomical event!”
— Mary, Elgin, IL