The Flavor is in the Freshness
Since our meat only comes from nearby Indiana pork farmers, we offer you the honest-to-goodness freshest, tenderest, most flavorful pork you can find.
All of our boneless pork loins and tenderloins, spare, back and St. Louis-style ribs and Boston butt pork shoulder roasts are hand-selected and carefully trimmed so you’re putting the best pork on your table—with no hormones*, gluten or MSG added, ever.
Back Ribs
Also called “baby” back ribs for their length, these short and meaty ribs come from the top of the ribcage (hence their name). Back ribs make BBQ dreams come true as they are perfect for grilling, smoking, slow-cooking or broiling.
Spare Ribs
Don’t let the name fool you: these are no leftovers! Longer than back ribs and located lower on the ribcage (near the belly), spare ribs have higher fat content and thus are sought by chefs everywhere for their fall-from-the-bone tenderness! A great choice for bigger crowds!
St. Louis-style Ribs
St. Louis-style ribs are simply spare ribs minus the rib tips, giving you a flatter, more rectangular rack of ribs that’s easier for cooking on flat surfaces. It’s time to try a little tenderness!
Boneless Pork Loin
Same great flavor as our ribs with none of the bones! This classic cut lends itself to slow-cooking methods that seal in the flavor. Large enough to be cut into pork steaks, our boneless loin is trimmed to reduce fat and provide maximum melt-in-your-mouth tenderness and flavor.
Pork Tenderloin
Grill it? Sear it? Roast it? Slice it and stir-fry? Soak it in a tasty marinade? Any way you prepare it, our pork tenderloin is a versatile cut that’s quick and easy and sure to please. With lean meat and delicate flavors, it’s ready to star in your next great family meal.
Boston Butt Pork Shoulder
No IFs, ANDs or BUTs, this is hands-down one of the best cuts. Also known as a Boston butt, Boston roast, pork butt, shoulder butt, shoulder roast or country roast, this cut of meat comes from the shoulder and is perfect for making pulled pork, shredded pork or carnitas! Slow-cook it if you can or try it cut into steaks or stew meat.
*Federal regulations prohibit the use of hormones in pork production.