Pork country style ribs Pork Fat pesticides and antibiotics commonly found

pesticides and antibiotics commonly found in meats raised using conventional farming practices

The pepperoni is shelf stable

it's full of connective tissue and collagen

The halibut is vacuum packed and frozen once on the coast and then sent to Wisconsin for our enjoyment

Pork country style ribs Pork Fat pesticides and antibiotics commonly foundWhile country style ribs are not technically ribs, they are an incredibly tasty cut of meat for the grill. Ours are cut from the front of the loin where it turns into the shoulder. More like a small cut of the shoulder than chops or ribs. They turn out the best when cooked low and slow. On the grill, try brining them and cooking at approximately 250 275 F for 2 3 hours. Or, twice bake them in the oven and coat to make these tender BBQ Country Style