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  • Pork Spare Ribs - St. Louis Style

    Pork Spare Ribs - St. Louis Style > Pork Spare Ribs - St. Louis Style Flavorful and tender rib meat from the belly make these ribs our favorite. Our butchers remove the breastbone and square off the ends for a clean presentation. Heritage breed. Whole - 3.00 lbs** $30.38 We are a family of farmers, working hard to provide you with only the finest of products attended to with the utmost of care. From our farm to your table, we are able to provide fresh cuts of all natural pork. Because we understand your

  • Pork Spare Ribs

    Pork Spare Ribs > Pork Spare Ribs These ribs come from hogs free of antibiotics and hormones. Meaty Pork Spare Ribs in 1.5-2.0 lb packages. 1.5 - 2.0 lb package $7.99 These ribs come from hogs free of antibiotics and hormones. They live in an area with lots of straw to burrow into and stay warm on the cold winter nights or cool on the hot summer days, NO bare cement or slatted floors for our pigs. It is not uncommon to see baby piglets wandering in the yard up to the time they are six weeks old. We pride

  • Pork Spare Ribs

    Pork Spare Ribs > Pork Spare Ribs Flavorful and tender rib meat from the belly make these ribs our favorite. We leave the breastbone attached for a full size spare rib. Heritage breed. Whole - 4 LBS** $22.95 We are a family of farmers, working hard to provide you with only the finest of products attended to with the utmost of care. From our farm to your table, we are able to provide fresh cuts of all natural pork. Because we understand your desire for wholesome, all natural meat, we take extra care in

  • Baby Back Ribs

    Baby Back Ribs > Baby Back Ribs Cut from behind the loin, these tender ribs are perfect for grilling. Not as meaty as spare ribs so they cook quickly and make delicious hors'doeuvres. Heritage breed. 1.25 lbs. $20.96 All of our Pork products are made from our heritage breed Duroc pigs.

  • Pork

    > Pork PORK Pork is meat derived from hogs. Wild hogs were domesticated during the Stone Age, about 8,000 years ago, and were imported to the New World in the 1500s by early explorers. Since hogs flourish on a diet of corn, most hog farms in the United States are located in the corn belt of the Midwest. Only a third of the pork produced each year is eaten fresh. Most pork is smoked, cured, or processed. Pork is available as chops, roasts, spareribs, ham, bacon, Canadian bacon (low-fat bacon resembling ham),

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