If you’re looking to expand your smoking beyond Ribs and Brisket, this is a must-try cut. These dense and flavorful, bone-in pieces of pork leg are fun to smoke, and are perfect for sharing. As with all of our pork, the natural lifestyle of our pasture and forest raised pork takes this unique cut to the next level.
This is one of those cuts you won’t find at the grocery store. It’s composed of cross sections of fibula, which means the meat is especially lean and dense, but has a huge amount of pasture-raised flavor.
The final product should have a similar texture to pork ribs; tender but still attached to the bone. Cook to about 200°F degrees, then let them rest. If you can shred the meat, you’ve taken it too far.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process