What makes St. Louis-style ribs different?
Louis-style spare ribs are the meatier ribs cut from the belly of thehog after the belly is removed. They are usually trimmed down by cutting away the hard breastbone and chewy cartilage, otherwise known as connective tissue. St. Louis-style ribs are flatter than baby back ribs, which makes them easier to brown.
A pig's natural environment is the forest where it is able to root around for its favorite foods such as roots, nuts, berries, grasses, leaves, and insects. Raising our pigs in the forest provides a high quality and flavorful meat product for our clients.
We supplement their feed with Non-GMO feed. The benefits of forest raised pork are: 1) Superior flavor 2) Improved texture 3) Increased Omega-3 fats compared to commercially produced pork 4) Finally, the most important factor is that our hogs are raised in a NO stress environment, which directly impacts the quality of the meat.
Actual product may be slightly different than shown. Due to natural variations in our hogs, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.