St. Louis style Ribs are a cut of pork used more and more on the low and slow competition sites in Europe. The European butchers divide a whole pig in a different way then in the USA. Therefore we are happy with this step by step photoshoot. A lot of teams bring a whole pork belly […]
Boston Butt
The boston butt is a cut of pork, we are not familiar with on this side of the big pond. The European butchers divide a whole pig differently then in the USA, therefore this is one of the most difficult cut of meat for a team to find. Most of the traditional butchers are willing […]