Pork butt roast is a rich, marbled, and forgiving cut that’s perfect for slow cooking, smoking, or braising. It delivers deep, savory flavor and fall-apart tenderness—ideal for pulled pork, stews, or any dish that thrives with time and heat.
Available In
Braise
Roast
Smoke
Despite the name, pork butt comes from the upper shoulder of the pig, not the rear. It’s a well-worked muscle group with plenty of connective tissue and intramuscular fat, which makes it one of the most flavorful and juicy cuts when cooked properly.
Cook pork butt low and slow—in a smoker, slow cooker, Dutch oven, or oven roast at a low temperature—to break down the collagen and let the meat become fork-tender. Season generously, give it time, and let the results speak for themselves.
Our pigs live on pasture and root in forests and mud. In winter, they are protected by shelter, with continual outdoor access.
Our heritage breed pigs forage on pasture and forest, supplemented with vegetarian feed – leading to superior marbling.
Pure meat with no antibiotics, hormones, steroids, growth enhancers or animal by-products, ever.
Our pigs have never seen a farrowing cage or crate. No nose rings, tail docking or detusking.
Our farmers use regenerative practices like rotational grazing that enrich soil, reduce carbon emissions and support biodiversity.
We proudly partner with small-scale east coast farms supporting regenerative agriculture and ensuring fresh, responsibly produced pork.
By partnering with pioneering farmers who challenge industrial agriculture at every step, we’re restoring the connection between people, the land and their food. Join us.
