cuts of pork
BACON
Cut from the belly and side of the pig, our Bacon is hickory smoked, fatty, and flavorful. Some folks ask for a whole hog worth of bacon, but sadly, only about 12% of the carcass.
Bacon is a delicious addition to any breakfast meal, grilled burger, BLT, or other recipe.
PICNIC ROAST
The Pork Picnic Roast (or Pork Arm / Shoulder Roast), like other pork roasts, is a bone-in cut. It’s great for slow cooking, smoking, braising, and pulled pork recipes.
SHOULDER ROAST
A shoulder roast is a bone-in pork roast with a juicy, rich flavor. This roast is perfect for slow-cooking, smoking, and especially pulled pork recipes.
HAM
The back leg of the hog is traditionally where ham comes from. This cut is a cured, aged, and hickory- smoked roast. We offer limited quantities of smoked ham, typically around the holidays.
LEG ROAST
Our fresh pork roast are a family favorite! These are so tender and juicy! We cook these in the slow cooker or dutch oven to make the perfect pulled pork sandwiches or shredded pork to top over nachos!
LOIN CHOPS
Pork Chops can be cut from the Loin, Ribs, and Sirloin cuts on a pig. Pork Loin Chops are bone-in and less fatty, but still unbelievably delicious and juicy. Like a T-Bone steak on a cow, these Pork Loin Chops bear the signature T-shaped bone. It is recommended to cook them quickly, using high heat methods like grilling and pan-searing.
SPARE RIBS
Pork Spare Ribs come from the lower part of a hog’s rib cage, near the stomach. Spare Ribs should be prepared low and slow to maximize juicy and flavorful results—don’t forget to brush on your favorite BBQ sauce!
GROUND PORK
The Ground Pork taken from trimmings and less tender cuts, but we take pride in ensuring our Ground Pork is ground from more desirable cuts of the pig, too! Our Ground Pork, as well as our Breakfast Sausage and Italian Sausage is great for a variety of recipes or as a substitute for Ground Beef.
HOCKS
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