Not that there’s really a bad part of the pig, but this cut is from a highly coveted area, the shoulder. Suited for pulled pork, for roasting long and low, perfuming your home and warming your heart.
Stay in the Loop
Celebrate seasonality, by learning what is available each week. We offer on farm pickup every Friday, but our newsletter also offers a look into the rhythms of the farm, we tell you short stories of what we’ve been up to, and include the odd recipe -Jason has worked as a chef for many years as well.