Pastured Pork Country Style Ribs

Meaty, low-bone shoulder cut with rich flavor, made for low and slow.

Country style ribs are cut from the shoulder or blade portion of the pig, from the shoulder butt area. Despite the name they are not true ribs, which is exactly why they are so meaty and have less bone. Cut from heritage breed pigs raised on pasture and woodland, each pack averages about 1.5 to 2.3 lb. They are known for rich flavor and tenderness, and all that shoulder marbling makes them perfect for slow cooking, grilling, or braising.

Why You'll Love It:

• Meaty, Less Bone: Cut from the shoulder, so you get more meat per pound than traditional ribs.
• Rich and Tender: Shoulder marbling breaks down into juicy, tender, flavorful meat.
• Built for Low and Slow: Braise, grill, or slow-cook until fork-tender.
• Heritage Breed: Naturally hardy, slow-grown pigs raised for superior taste.
• Pasture and Woods Raised: No antibiotics or hormones, raised the right way with care.

How to Cook:

• Braise: Cook low and slow in liquid until the meat is tender and falling apart.
• Grill: Cook over indirect heat, then finish with your favorite sauce.
• Slow Cooker: Cook down all day with barbecue sauce for easy, pull-apart pork.
• Thaw: Move to the fridge a day ahead, or use a cold-water bath to thaw the same day.

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