Pork Roast 05253 usually slow-cooked in a stew

usually slow-cooked in a stew or braised

Our ham hock (or pork knuckle) is smoked and is the joint between the  pig's foot and leg

these are the remaining pieces left over after the butchering process

Consisting of two tender chops (the strip and filet) connected by a T-shaped bone

Pork Roast 05253 usually slow-cooked in a stewA cut that can be used for any recipe! Juicy, succulent, very flavorful. Rub the roast with any desired spices, then cook it in the oven or smoke it until the outside is browned and the inside is tender and juicy. Duroc Cross: Grain fed, much of the grain is grown right on our Family Farm. Single Animal Sourced