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We offer a complete line of fresh pork cuts, well marbled and hand-trimmed for perfect flavor. Our pork is lean, tender, and a healthy addition to your family’s meals - ready for whatever tasty additions you choose to add!

Oak Lane Colony raise superior pork in a humane and environmentally safe system, and proudly produce natural pork products free of antibiotics for you and your family to enjoy. No antibiotics or hormones are used EVER, guaranteed by producer affidavits. You'll discover the wholesome, fresh flavor with your first bite . . . It‘s the way pork should taste.

Learn More about Pork:

Pork Chart I Pork Cooking I Pork Nutrition I Pork Storage

Congratulations!

Jenelle Mehlhaff of Hartford

Won $250 Meat Bundle

Also Thank you Backyard Broadcasting and 92.5 Kelo FM

Pork Nutrition

How does pork compare to other meats for fat, calories and cholesterol? Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry. Many cuts of pork are as lean or leaner than chicken. Any cuts from the loin - like pork chops and pork roast - are leaner than skinless chicken thigh, according to U.S. Department of Agriculture data. Pork steaks or roasts from the leg ("fresh ham") are also lean choices.

Serving Sizes and Nutritional Profiles of Lean Meats
ROASTING - in an uncovered, shallow pan at 350° F.
3-ounce cooked serving:	Calories	Total Fat (g)	Saturated Fat (g)	Cholesterol (mg)
LEAN CHICKEN
Skinless chicken breast*	139	3.1	0.9	73
Skinless chicken leg*	162	7.1	2.0	80
Skinless chicken thigh*	177	9.3	2.6	81
LEAN CUTS OF PORK
Pork Tenderloin*	139	4.1	1.4	67
Pork boneless sirloin chop**	164	5.7	1.9	78
Pork boneless loin roast*	165	6.1	2.2	66
Pork boneless top loin chop**	173	6.6	2.3	68
Pork loin chop**	172	6.9	2.5	70
Pork boneless sirloin roast*	168	7.0	2.5	73
Pork rib chop**	186	8.3	2.9	69
Pork boneless rib roast*	182	8.6	3.0	70
LEAN CUTS OF BEEF
Beef eye of round *	141	4.0	1.5	59
Beef top round***	169	4.3	1.5	76
Beef tip round*	149	5.0	1.8	69
Beef top sirloin**	162	8	2.2	76
Beef top loin**	168	7.1	2.7	65
Beef tenderloin**	175	8.1	3.0	71
*FISH (dry heat,moist heat)
Cod*	89	0.7	0.1	40
Flounder*	99	1.3	0.3	58
Halibut*	119	2.5	0.4	35
Orange Roughy*	75	0.8	0.0	22
Salmon*	175	11.0	2.1	54
Shrimp**	84	0.9	0.2	166

* Roasted, ** Broiled, *** Braised

Source: U.S. Department of Agriculture Handbook 8 series.