Pasture-Raised Berkshire Pork - Spare Ribs
Discover pasture-raised berkshire pork spare ribs from our small Colorado farm—raised with care and processed with integrity. Always free of antibiotics and hormones, delivered fresh to NE Colorado and the Denver Metro Area.
Our Berkshire Pork Spare Ribs reflect the best of farm-to-table values. Raised naturally on open fields, our animals enjoy space, sunshine, and a wholesome diet. We never use antibiotics or hormones, and every cut is handled with respect for both flavor and animal welfare. Perfect for families who value honest farm-fresh food. Delivered to NE Colorado and the Denver Metro Area.
*Please note: This is an average weight range, and the final weight may fall outside this estimate. Availability is subject to our stock on hand.
How We Raise Our Berkshire Pork
Our Berkshire pigs live the good life—rooting, roaming, and relaxing on open pasture under Colorado skies. They forage naturally and enjoy a diverse, nutrient-rich diet that includes grains and fresh vegetables grown right here on the farm. From crunchy carrots to leafy greens, we feed them what’s in season, supporting both their health and the land we steward.
This balanced approach honors the heritage of the Berkshire breed, known for its marbling, tenderness, and deep flavor. Grain provides essential energy, while fresh produce adds variety and vitality—resulting in pork that’s as wholesome as it is delicious.
We raise our pigs without hormones or antibiotics, with a commitment to ethical care, soil health, and full transparency. From pasture to plate, this is pork you can feel proud to serve.
What Is Berkshire Pork and Why The Hype?
The Japanese name, Kurobuta, means “black pig.” Many of you have probably heard of Wagyu beef, which also hails from Japan. Well, Kurobuta is the Wagyu of the pork industry. In the 1800s, Berkshire hogs were given to the Emperor of Japan as a gesture of goodwill. They were so well received that Japan has had a culinary love affair with Berkshire pork to this day.
USDA Pork Cooking Guidelines
Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.