Pork Neck Roast
Pork Neck Roasts are the epitome of nose-to-tail utilization, and a fun way to test your skills in the kitchen. This cut is packed with flavor, and is fantastic for braising. Try using it in place of Pork Shanks in our braised ragu recipe for a rich and delicious sauce, or give these pork burnt ends a try. All of our pigs are raised in the forest and pasture, which means a naturally delicious flavor.
Other Awesome Cuts
This small, boneless roast is cut from just above the pork’s shoulder. A mixture of connective tissue, muscle, and fat makes it perfect for braising or smoking.
Braise this cut for 3-4 hours for optimal results. When slow cooking meat, you want to layer your flavors to develop a deeper richer flavor by using REAL stocks, bone broths, and fresh herbs—never use just plain water as your liquid. Finish your braise with vinegar or citrus juice to cut the richness for a bright and well-balanced dish.