There is pork, and then there is Berkshire pork. Revered worldwide not only for its lineage (Berkshire pigs date back 300 years in England), but also for its extraordinary marbling and rich taste. Due to its lush texture and sweet taste, in Japan Berkshire pork (called Kurobuta) has attained a prized status rivaling that of Kobe beef.
Our Berkshire pigs are raised by a cooperative of Midwestern farmers, who focus of small-scale, humane production. No antibiotics, hormones* or animal by-products are ever used over the course of the pigs’ lives. They have plenty of room to roam about and full access to the great outdoors, grain feed and fresh water, and are allowed all their natural rooting and social behavior.
A comfort-food staple, our babyback ribs are superbly meaty and can be braised low and slow in the oven with soy and orange juice or the barbeque sauce of your choice.
*USDA regulations prohibit the use of hormones in pork.Nutrition Facts
"Susan Spungen's cookbook, Recipes, focuses on freshness, simplicity and technique. She bakes her ribs in the oven and serves them with a coffee-tinged sauce."
"Cane syrup, a sticky sweet syrup made from sugar cane, gives this barbecue sauce backbone, along with honey, molasses and cider vinegar."
"Michel Nischan, owner and founder of the Dressing Room in Westport, CT, learned to cook ribs from his mother, who liked to baste the meaty ribs with ham-hock stock. "