Country-Rib Pork Loin Roasts
Two 1.5-2lb roasts
Berkshire or Red Wattle
- Humanely raised
- 100% antibiotic-free
- Raised by independent family farmers
- Heritage breeds have more marbling resulting in more tender and juicy meat
The country rib is called by many names including the three-rib rack, the farmer's cut and the shoulder chop.
This is a centerpiece served at so many of America’s greatest restaurants. The country rib is loved because it is a chop that offers some of the richness and texture of the boston butt since it is cut from the shoulder end of the loin section. The country rib lends itself equally well to the grill or oven.
Each country rib roast has two to three chops that can be separated with a typical kitchen knife. Cut before searing or grilling the chops or coat the piece in salt, pepper and your favorite herbs to roast it whole.
Former restaurant critic of The New York Times, Frank Bruni, wrote about our country rib: “In a crazily porky city, the Red Wattle chop that chef Jean Adamson serves at Vinegar Hill House in Brooklyn got my attention, respect and love: it’s a big hunk of superior meat…"
