COUNTRY RIBS, Two 2-3lb bone-in roasts, perfect to cut into chops and grill or braise — Berkshire or Red Wattle
Country Ribs Two 2-3lb four-bone chops Berkshire or Red Wattle
Raised by independent family farmers
Heritage breeds have more marbling resulting in more tender and juicy meat
The country rib is a 4-rib rack that separates the shoulder from the loin and therefore has characteristics of both. It can be grilled like a loin chop, or slowly braised like a shoulder roast. The New York Times recently featured this cut and said it “has rich, deep pork flavor... and it is ideal for those slow-cooked dishes we crave in cool weather.”
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.