Four 12-16 oz pieces — the perfect braising cut — Berkshire or Red Wattle
Four 12-16 oz pieces
Berkshire or Red Wattle
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.
Each pig has two fore shanks and two hind shanks. Fore shanks are smaller and sold whole or cut in the osso buco style. The hind shank – or ham hock – is often cured to add more flavor to the meat and is perfect for soups and braises. Shanks are high in collagen, fat, and connective tissue so they benefit from low and slow cooking methods that allow the meat to cook in its own juices. The result is so flavorful. Serve on the plate, or pull the meat for a myriad of recipes.
We champion a return to balanced, healthy, heritage breeds on American farms for the long term food security of the planet and the welfare of the animals.
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