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Forest Ridge Roasts
A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, sirloin roast, crown roast or rolled ham roast. The loin, the shoulder and the butt are all excellent pieces to roast, however they may be larger than necessary so a smaller section may be roasted instead. The shoulder and butt contain more fat than other roasts. When the meat reaches an internal temperature of 145 degrees F, it should be only slightly rosy in the center and ready to eat. For preparing a roast that is well done, internal temperatures should reach 155 degrees F.
|SOLD OUT! Boneless Shoulder Roasts (Picnic) (Forest Ridge Farms LLC)|
This roast is cut from the Picnic shoulder, deboned and then netted. This creates a very tender and flavorful roast. Great when roasted ! We love braising this roast with vegetables in a dutch oven.
|Bone In Sirloin Roast (Forest Ridge Farms LLC)|
This is cut from the loin. It is the most preferred roast when wanting a Bone in Roast. Great for roasting with your favorite herbs.
|SOLD OUT ! Pork Standing Rib Roast (Forest Ridge Farms LLC)|
The pork rib roast/rack of pork is the pork equivalent of a standing beef rib roast or a rack of lamb. For reference, a pork rib roast/rack of pork is a simpler version of a pork crown roast, which is a pork rib roast/rack of pork turned into a circle and tied. This cut makes a show-stopping centerpiece for an elegant dinner.