LOCALLY RAISED PORK

A smoky version of the more traditional, savory breakfast sausage. We pair coarsely ground pork with a blend of salt, red pepper, black pepper, white pepper, sugar, onion powder, garlic powder, and less than 2% tricalcium phosphate added as an anticaking agent.

Our traditional, savory sausage links are seasoned with a blend of salt, red pepper, black pepper, white pepper, sugar, onion powder, garlic powder, and less than 2% tricalcium phosphate added as an anticaking agent.

Baby back ribs are cut from the tender center section of the loin. Great for grilling.

Bone in pork chops are incredibly juicy and delicious cuts of meat.

The Boneless Chop is cut from the top of the loin, and is basically a rib chop without the rib bone.

A Boston butt is the slightly wedged shaped portion of the pork shoulder above the standard picnic cut that is best cooked low and slow.

Spare ribs are cut from the fattier, tougher belly section of the swine. Best for slow smoke or grilling.

A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. Pork loin is a lean and tender cut that features a juicy fat cap.