The kabob meat is cut from the shoulder and butt in 1-1.25 inch pieces. Put on a little marinade or dry rub, skewer with your favorite veggies and get the grill ready! Also nice roasted.
Enjoy within 5 days or freeze for later use.
I cooked it in a pan rather than putting it on a skewer. It was great with some simple vegetables... nice flavor, pretty tender. I'm going to buy it again.
This Pork is grown and raised by Ben Nottermann and his family on Snug Valley Farm. Ben and his family have been farming on their East Hardwick farm for over 30 years and while originally in dairy, transitioned to beef and pork production as a way to diversify and become sustainable.
