ST. LOUIS RIBS, Two slabs — Berkshire or Red Wattle
St. Louis Ribs Two slabs, individually packed Berkshire or Red Wattle
Humanely raised on pasture
Raised by independent family farmers
Heritage pork has more marbling resulting in more tender and juicy meat
The St. Louis rib is the ultimate summer time grilling cut. It’s the same as a spare rib, but with the deckle bone trimmed off making this cut a little more delicate while still yielding 10-12 meaty ribs per rack. Cooked low and slow on the grill, in a smoker, or in the oven, heritage breeds have delicious fat and marbling that becomes even more accentuated during the slow cooking process. As with all of our pork, this popular cut comes from healthy, pasture raised pigs and only need a little bit of olive oil, salt, and pepper to bring out their extraordinary flavor... but of course we understand if you want to get out a dry rub or the barbecue sauce!
The secret to great pork is to start off with great ingredients, and nothing beats our storied Heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.