October 26, 2016 by EPIC Wolf Pack posted on Recipes

The fall season is a special time of year that is often consumed by family, friends, laughter and of course incredible food. With the weather cooling down, the trees changing colors, and the holiday season on the horizon we stepped into the kitchen to cook up a warm and inviting autumn meal perfect for any cool night with friends and family. Each of these delectable recipes are enriched by the addition of EPIC products and contain a perfect balance of culinary creativity with timeless flavors. Bon appetit! 





Using a food processer, pulse the Sea Salt & Black Pepper Pork Rinds into small crumbs. Alternatively, place the pork rinds into a freezer zip lock bag and use a meat pounder or a rolling pin to crush them into small crumbs. Set aside in a shallow dish or bowl.

Rinse the pork chops and pat dry with a paper towel. Using a pastry brush or small spatula, coat each side of the pork chops with Dijon mustard. One pork chop at a time, press them into the pork rind crumbs until well coated on both sides. Set aside on a plate.

Heat a skillet over medium-high heat. Melt ½ TB of pork lard on the skillet and spread across the surface. Cook 3 pork chops at a time until crisp and browned- about 4 to 5 minutes per side. Add remaining ½ TB of pork lard and repeat with remaining pork chops. Serve immediately.





  • 1 pound fresh green beans, trimmed
  • 2 TB EPIC Provisions Cage Free Duck Fat
  • 1/4 cup slivered almonds
  • 1 tsp. lemon juice
  • sea salt to taste


On the stovetop, steam the green beans for 5 to 6 minutes or until just tender. Remove from heat and place them in an ice bath to cool for 2 minutes. Strain and pay dry as needed.

Heat a skillet over medium-high heat. Melt 2 TB of duck fat on the skillet and add silvered almonds. Sauté the almonds in duck fat for 1 to 2 minutes or until they begin to brown. Add in green beans and sauté until reheated and tender. Season with sea salt and lemon juice. Serve hot. This dish is an excellent accompaniment with pork rind crusted pork chops.




  • 1 TB EPIC Provisions Grass Fed Bison Tallow
  • 1 LB. ground bison
  • 1 small white onion, diced
  • 3 cups fresh butternut squash, cut into small cubes
  • 3 cans diced tomatoes with green chile (15 oz. each)
  • 2 TB red chili powder
  • Sea salt to taste 


In a large stockpot over medium-high heat, melt bison tallow and cook ground bison until browned, stirring frequently. Using a slotted spoon, transfer the cooked bison to a separate plate and set aside. Reserve juices and oil in stockpot.

Add the onion and butternut squash to the stockpot and sauté for 4-5 minutes. Add tomatoes with green chile, chili powder and cooked bison to the stockpot and stir to combine. Bring to a boil, reduce heat to medium-low, cover, and simmer gently for 10 to 15 minutes or until squash is tender. Season with sea salt if needed and serve hot. Enjoy!