from the Austrian straw pig
Ready for shipping. Delivery time: 1 working day
Juicy and softly roasted, the meat falls off the bone almost by itself. The fine crust completes the ribs taste sensation.
Ribs, or spareribs, are the supreme discipline of barbecuing and make even dance-refusers dance around the barbecue grill in sheer excitement. Why? Because they are simply fabulous when prepared correctly.
A perfect crust and so juicy and tender on the inside that the meat just falls off the bone - what more could you want? That's right, nothing at all! Our pork belly ribs, so-called spareribs, are simply a highlight and also turn out wonderfully in the oven.
Ripperl, ribs, spareribs or peeled ribs?
In Austria, ribs are classically seasoned with salt, pepper, cumin and roasted, but the North American method of preparation with BBQ sauce on the grill or in the smoker is becoming increasingly popular. Spareribs get their name from the USA, in Austria they are known as Ripperl, in Germany they are also called Schälrippchen or Leiterchen.
What makes spareribs so special?
Although many people use the term spareribs as a generic term for all varieties of ribs, there are definitely a few differences. Spareribs are located where the bones are no longer so narrowly packed together. This means that there is considerably more meat on the ribs.
In this case, the bone is flatter and less curved than in other types. Spareribs can usually be recognised by their characteristic shape, which resembles a triangle. The relatively high fat proportion makes spareribs particularly juicy and full of flavour.
What makes our Fitmeat Spareribs the best?
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 be active, can cuddle in the straw and simply feel really comfortable. Butchering takes place either on the farm or at the nearby butcher. This way, there is hardly any stress for the animals and the meat quality is accordingly high.
Quantity per person
We recommend one ladder/length per person. There are 2 lengths in one kilogram of spare ribs.
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 ”Spareribs”
|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.