Butt Roast, Fresh
Fun fact, the Butt Roast is actually a cut from the front shoulder. But is different than the Shoulder Roast. Confusing? I know. But either way, these roasts are especially great for pulled pork as it's well marbled with lots of connective tissue that turns into rich collagen when slow cooked. Meat as medicine? Yes please.
All roasts, whether from beef, pork, or lamb shine when braised low and slow for hours. They will all become fork tender and absolutely delicious as they simmer down over time.
Our pigs live their best life out on pasture or in the forest, rotated often. Moving them allows the soil to rest, keeps them clean and from getting bored, and allows them easy access to the bounty of free food the land has to offer.
They are also fed locally grown, certified organic, soy-free feed along side any extra milk or whey from our grass-fed dairy cows. Premium feed and outdoor living create vibrant health in the animals and soil, which in turn provides the most nutrient dense foods for us.
We raise more heritage breeds that grow slightly slower than their conventional relatives. Because of this, and their ability to run and root, the color of our pork can be slightly more rich and appear to be red. This is a good thing as it indicates the pigs were able to move a lot. The red comes from higher levels of myoglobin, which means more iron. Pork is not a white meat, as it’s been advertised.