SPLIT ST. LOUIS RIB, Two 2.5-3lb slabs, each split in two — Berkshire or Red Wattle
Split St. Louis Rib Two 2.5-3lb slabs, each split in two, 4 pieces total 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
We love the mini rib morsels this cutting technique creates! We've taken the St. Louis rib and sliced it down the center through the bones. The St. Louis rib is the same as a spare rib, but with the fatty brisket bone trimmed off making this cut a little more delicate and easier to cook more evenly. As with all of our ribs, this popular cut comes from extremely healthy, free-ranging pigs and only need a little bit of olive oil, salt, and pepper to bring out their extraordinary flavor... but we’ll understand if you want to get out 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.