from the Austrian straw pig
Ready for shipping. Delivery time: 1 working day
Our original Competition Ribs are cut from the middle part of the ribs and impress with an amazingly thick layer of meat. This guarantees a really meaty rib experience.
With our Competition Ribs from Austrian straw pork, the name says it all. Because as soon as these "ribs" are put on the grill, the competition is on - and one thing right from the start: the victory for the most impressive ribs is yours for sure!
With a fabulously thick layer of meat, not only on the ribs but also between them, this cut is simply a feast for the taste buds.
More meat is simply not possible with ribs! It is not without reason that this cut is actually used for competitions in the USA.
The competition is on: The Monster Ribs in the Smoker
Due to the extreme meat coating and the high fat content, the ribs are suitable for particularly long smocking. In America, this is used in competitions, as the time span can be extended somewhat
So, even though they are oversized, they are somewhat easier to handle or prepare. Even with long smocking and higher temperatures, the meat remains extremely juicy and tender.
In Germany, competition ribs are known as belly ribs or thick belly ladders. The high fat content and the long smoking process give the ribs a fascinating aroma with a fine smoky note. The meat is hearty to the bite and falls off the bone almost by itself
What makes our Fitmeat Competition Ribs so special?
First of all, the breed of the pigs themselves. Unlike other suppliers, our ribs come from Austrian Gustino straw pigs. In an idyllic family farm, the straw pigs lead a really fine life. With spacious stalls and cosy resting areas lined with straw bedding.
There they grow up sheltered in small groups, have opportunities to play and occupy themselves, can cuddle in the straw and simply feel super comfortable. This creates hardly any stress for the animals and the meat quality is correspondingly high.
Quantity per person
We recommend one ladder/length for four people.
Herkunft und Haltung
Pigs are extremely intelligent and clean animals. Therefore, species-appropriate and caring rearing is the be-all and end-all for us.
A requirement that is also noticeable in the taste. If you compare pigs from factory farms, for example, one thing is immediately clear: due to the permanent stress, the meat is much firmer, loses a lot of water during roasting and has hardly any flavour of its own.
For us at Fitmeat, this kind of rearing is out of the question for many reasons. We fight for animal welfare and the appreciation of meat products and strictly distance ourselves from immoral factory farming.
After the careful and stress-free individual slaughter of the pigs, our butchers leave the straw pigs to mature on the bone for a few days. The result is juicy and tender pieces of pork with a wonderful aroma.
Details to the article ”Competition Ribs”
|Noble pig/landrace x Pietrain
|Farm-grown vegetable feeds such as barley, wheat, rape, beans, peas and maize. Non-GMO donauja from regional cultivation serves as a source of protein, as well as minerals and vitamins.
|Shelf life at 0-4°C
|Shelf life at -18°C
|Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
|Storage advice (Fresh)
|Store refrigerated at 0 °C to +4 °C.
|Storage advice (deep-frozen)
|*** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.