DescriptionWe cut our savory cubes of pork stew meat with just enough fat and texture to keep them tender while they cook. Use a long, slow braising or stewing method to develop layered flavor while maintaining moisture. Since these pieces include the bone, your stock or stew will gather additional flavor and gain thickness as it simmers.
Usage ListStock, Deep-fry, Grill, Skillet, Stew, Roast, Braise, Stir-fry, Broil
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