The kabob meat is cut from the shoulder and butt in 1-1.25 inch pieces that is sealed in an approximate weight of 1-1.5 lb. 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.
On weeks that we receive a delivery of pork, it will be packed fresh, and any remaining will be frozen. If the cuts are packed frozen, they are usually thawed by the time they get to you. Continue to thaw larger cuts by keeping your pork in the refrigerator and use within a week. Pork can be frozen or refrozen without impacting the flavor or texture of the meat.
To thaw meat that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw your pork prior to cooking. Depending on the size and cut thawing times may vary.
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.
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.
