Near River pasture raised pork has a flavour that you may not have tasted in sometime. Our animals graze and root outdoors, and have a slower growth rate creating tender meat and healthy fat. We use no anti-biotics nor growth stimulants, no farrowing crates or sow stalls, no tail docking, just happy free ranging pigs.
Pasture raised pork shoulder has lots of connective tissue, muscle and fat as the pig rests about 80 percent of its weight on the front end meaning it works very hard. Hard working muscles need to be cooked slowly for a long time for those proteins to break down and become tender. The meat is sweet and ideal for mincing, making salami and sausages, curries, casseroles, slow roasting, dicing and braising.