Cured
Cured bacon uses a traditional cure, which gives it its classic flavor, rosy color and longer shelf life.
America's Best Applewood Smoked Dry Cured BaconWondering what it all means?
Welcome to Porkology, where you can find everything you need to know to create the best shopping and eating experience.
Loin
Between the shoulder and rear legs are the most tender and lean part of the animal.
- Perfect for: sautéing or grilling.
- Cuts: Bone-In and Boneless Chops, Roasts, Crown Rib Roast, St. Louis Ribs, Country Style Ribs, Sirloin Roast, and more.
- Fun Fact: the meatiest comes from the center of the loin. Keep an eye out for Center Cuts.
Tenderloin
The leanest section, cooking quickly due to less marbling. Making it perfect for weeknight dinners.
- Perfect for: Pan-frying, roasting, and grilling.
- Cuts: Tenderloin. Serve whole, sliced or cut into medallions.
- Fun Fact: Did you know pork tenderloin is as lean as a skinless chicken breast? A 3-ounce serving contains 120 calories and 2.98 grams of total fat.
Backribs
Backribs are cut from where the rib meets the spine after the loin and Spare Ribs are removed.
- Perfect for: Glazing, Barbeque, Slow roasting.
- Cuts: Backribs.
- Fun Fact: Did you know the man who came up with the very catchy Baby Backribs jingle has never actually eaten Baby Backribs.
Sparerib
Less meaty than other ribs yet a deliciously well marbled area.
- Perfect for: Roasting, grilling and braising.
- Cuts: Pork Spare Ribs.
- Fun Fact: Did you know the German word Rippenspeer translates to "spear ribs". Which is the origin of ribs traditionally roasted on a spit or spear.
Boston Butt
From the upper portion of the shoulder area, well-marbled and ideal for low and slow cooking methods.
- Perfect for: braising, barbeque, and stews.
- Cuts: Pork Shoulder, Pork Butt, Pulled Pork, and more.
- Fun Fact: Named after the barrels used to store pork during the Revolutionary War (These barrels were called butts), the term Boston butts came from the 18th century when this pork cut in New England was considered a specialty.
Shoulder Picnic
From the upper portion of the front leg, a well marbled area.
- Perfect for: Low and slow cooking methods; braising, stewing, barbecuing.
- Cuts: Enjoy it like a ham or cut into small pieces and use it for homemade Carnitas.
- Fun Fact: Picnic shoulder is also referred to as a picnic ham but is not a true ham (from a hind leg) because it come from the front leg.
Pork Belly
From the underside of the hog is where you find the fattiest meat.
- Perfect for: Chili-Glazed Pork Belly Squares, Rolled and Stuffed, Twice-Cooked Glazed Pork Belly, Chinese Soy Pork Belly, Ham Hock and Pork Belly Pie, Pork Belly Fries.
- Cuts: Bacon, Belly, Side Pork and more.
- Fun Fact: It’s the number one, most favorite pork item in the US.
Ham
From the rear leg of the animal from hip to knee.
- Perfect for: Stews and baking.
- Cuts: Ham, Shank, Osso Bucco.
- Fun Fact: As early as 2,200 years ago Latin prose includes instructions for preparing ham, so the civilized world has been enjoying Ham a very long time.
Tap a cut to learn more
Why does breed matter?
That's easy. Marbling, flavor and tenderness.
Our superior product starts at the beginning, with an award winning 175-year-old Duroc Heritage Breed. Known for its rich red color and celebrated for its juicy, tender and flavorful meat. Hand-selected for quality and minimally processed to retain the natural qualities of pork.
Cured vs. uncured
This is purely a matter of safety, preservation, and preference. Unless you are getting your meat from your own back yard chances are it has undergone some method of safety and preservation.
Uncured
Uncured bacon is cured with natural ingredients like celery powder and sea salt, for rich flavor and a short, simple ingredient list.
Applewood Smoked Uncured Bacon · Peppered Uncured
Very similar in flavor and appearance. It all depends on your preference.Shop bacon
Ever wonder what the difference is?
We at Vande Rose Farms are always clear and never use confusing unregulated phrases like "All Natural." Here is what our claims mean.
No gestation crates. No farrowing crates.
Our hogs are raised crate free, with no gestation crates or farrowing crates. Giving our hogs ample space to move freely, throughout their lives.
Verified by third-party animal welfare auditsNever, at any point in their lives.
Because our herds do not receive antibiotics, we take great care in managing every aspect of the animal's health. Our facilities protect them from disease.
NAE is a regulated claim, unlike "All Natural"A vegetarian diet, start to finish.
Our farmers carefully monitor a vegetarian diet for every hog, from the first day to the last.
The same feed standard on every farm