Spare ribs are taken from the bottom of the ribs - on the side of the belly of the pig. This is why they are bigger, and meatier than baby back ribs.  (Back ribs are cut from where the rib meets the spine after the loin is removed).  Cook them low and slow for a delicious tender treat!

Sourced from our pasture raised pork and other local New England farms. Our pigs have free access to the outdoors, our barn and water. They root and burrow, and we grow them slowly to enhance their welfare, and the quality of their meat. They eat a diet consisting of local vegetables and grains.