Spare Ribs - flat and fatty, and delicious, this is the quintessential barbeque rib.

Large Black, Berkshire, Red Wattle, Landrace, Saddleback, Ossabaw - All hogs are raised outdoors with ample room to forage and rest, they grow much slower than conventional hogs and so have a more complex fat profile.

4 Pound Cut (St. Louis Style)