The standing rib roast is perhaps the most traditional pork roast for special occasions. This tender section of the rib is trimmed to your specifications in store and frenched on the bone (upon request) for the ultimate presentation.
Fatty, rich and luxurious, pork belly is most well known as bacon! Also used in the production of Pancetta, pork belly comes from just under the loin on the whole animal. High fat content lends particularly well to long, slow braises.
Pork rib chops are cut from the front portion of the loin, taken from ribs 4-13, and contain a moderate level of intermuscular fat(marbling). Very similar to pork loin chops(actually the same muscle on the animal), but slightly fattier, lending a full, luxurious flavor. Best suited to dry cooking methods such as roasting or grilling, but also great left as a bone-in/boneless roast.
Pork butt owes its name to the vessel (called a “butt”) used to store the meat during transportation in colonial times. The most popular style came from Boston. Hence, the term “Boston Butt” was born. This is the shoulder of the animal. With higher levels of inter-muscular fat and connective tissue, pork shoulder is best suited to low and slow cooking styles.
677 Newman Springs Road Lincroft, New Jersey
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