This trendy cut is one of the strongest muscles of the pig. The pig uses it a lot, for chewing, especially grazing pigs. It’s lean and moist—and incredibly tasty when cooked right. It’s another flavorful cut that should be cooked long and slow. It’s rare and expensive since most pigs have less than a pound of it.
"We hope you enjoy this farm-to-table, nose-to-tail, slow food eating experience from our family farm."