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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.

Boneless Shoulder Roasts (Picnic)

This roast is cut from the Picnic shoulder, deboned and then netted. This creates a very tender and flavorful roast....

Pork Standing Rib Roast

The pork rib roast/rack of pork is the pork equivalent of a standing beef rib roast or a rack of lamb. This cut makes...

Boneless Loin End Roast

This is a very tender and flavorful roast cut from the end of the loin. You will want to be sure to cook it to 135...

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