These country style ribs are cut from the famed Boston Butt, making them great for slow cooking and oven roasting.
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Some images used with permission of Liza F. Carter, photographer and artist.
Some recipes adapted from our favorite cookbook: The Grassfed Gourmet Cookbook / Healthy Cooking and Good Living with Pasture Raised Foods, by Shannon Hayes, Eating Fresh Publications. Used with permission.
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SNUG VALLEY FARM