If you’re dreading shorter days, colder light, and that annual dip in energy that comes with dropping vitamin D — I want to show you a way out of that.
And it doesn’t require another pricey pill.
The Miracle “Vitamin” We’ve All Heard Of
Seasonal illnesses and even mood swings can often be traced back to low vitamin D.
In our post-COVID world, everyone’s heard about the “miracle vitamin” (technically a hormone) that inversely correlates with everything from depression to cancer, cavities, and immune dysfunction.
We know it matters. What most people don’t realize is how simple it can be to restore.
Instead of swallowing another synthetic supplement this winter, you could simply eat more Late Bloomer Ranch pork.
How the Body Naturally Makes Vitamin D
When UVB light reaches your skin, your body makes cholecalciferol (vitamin D₃).
That compound travels to your liver, where it becomes 25(OH)D₃ — the form your doctor measures in bloodwork.
It’s one of the most elegant feedback loops in the body:
you make what you need, and you stop when you’ve had enough. No overdose, no excess — just perfect regulation.
In summer, it’s effortless. Long days, direct sunlight, and bare skin build up vitamin D stores to last for months.
But once winter arrives and the solar angle shifts, that production slows dramatically.
Yes — Pork Can Carry Vitamin D
At Late Bloomer Ranch, our pigs live outdoors year-round. They bask, forage, and nap in natural light — exactly as nature intended.
And, like us, they synthesize vitamin D through their skin.
That vitamin D collects in their fat, becoming a real, usable nutrient in your diet — in some studies, pasture-raised pork supplied around 20–30% of an adult’s daily vitamin D needs from a single serving.
When you add pastured pork to your winter meals, you’re effectively supplementing with sunlight.
Why Real Food Vitamin D Beats Synthetic
Synthetic vitamin D supplements are usually made by irradiating lanolin (sheep’s wool fat) or fish oil, then isolating the D₃ molecule.
It’s chemically identical — but it’s missing context.
In food, vitamin D never arrives alone. It comes bound to natural fats, cholesterol, vitamin A, vitamin K₂, magnesium, and zinc — all the cofactors your body uses to metabolize and balance it safely.
This is what researchers call the food matrix effect: nutrients work better when they arrive in the package nature designed.
That’s why food-based vitamin D is often better absorbed and better regulated than a capsule on its own.
Your body recognizes it.
It flows through your metabolism as part of a living system, not a foreign compound.
Which Cuts to Favor in Winter
To maximize your intake of natural vitamin D, look for cuts with a bit of fat still attached — think shoulder, Boston butt, or a bone-in loin roast with its fat cap intact.
That’s where the vitamin D lives.
Avoid over-trimming or high-heat frying, since heat and oxidation can degrade vitamin D in meat.
Instead, favor slow, gentle methods: braises, roasts, and stews that preserve both the nutrients and the soul of the meal.
(As a bonus, those are the kinds of dinners that are warming and nourishing to the body in the cold winter.)
Why Late Bloomer Ranch Pork Is Different
Our pigs eat biologically appropriate feeds — alfalfa, barley, milk, and oats. Never corn, soy, or the herbicides that go with them.
They spend their days in the Idaho sun, moving across healthy soil and growing strong from what the land offers.
That sunlight — and the living soil beneath it — is what gives our pork its nutrient density.
It’s real vitamin D, created in real time, not something added after the fact.
Simplify Your Winter Wellness
Instead of adding another jar to your supplement cabinet, what if you optimized the meals you’re already making?
What if your food did more of the work for you?
This is food that actually feeds you — body and soul.
Because when you eat animals raised under sunlight, you’re receiving that same light in every bite.
This winter, you can eat your sunshine.
✨ Try a Bloom Box — stocked with our most nourishing pastured pork cuts for the colder months.
Taste the difference, feel the difference, and let your meals become your medicine.