Savannah River Farms

Baby Back Pork Ribs

$9.00 /Each

Approximately 1.25 pounds. Contact us for wholesale and restaurant pricing.
Have your guests coming back for seconds of the best all-natural, fall-off-the-bone, baby back ribs. They owe their origin to the lower back of the pork’s rib cage. You cannot go wrong with the “babies”.

Boston Butt

$17.00 /Each

3 – 3.5 pounds. Contact us for wholesale and restaurant pricing.
Easy and no-frills, our Boston butt is the most common cut used for BBQ and is a staple for making unforgettable pulled pork BBQ, oven roasted or crock pot cooked roasts, and smoked dishes. Great for beginners – if you cook too low/high a temperature, you won’t destroy the tenderness of the meat.

Ground Pork

$6.97 /Package

1 pound. Contact us for wholesale and restaurant pricing.
Our Ground Pork is very versatile and can be extremely tasty. Perfect for juicy meatballs, flavor-filled burgers, tasty tacos, meatloaf, and many other recipes. You can even try your hand at making your own sausage. 

Guanciale

$14.97 /Package

Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. 

Meat Pack #1

$44.82 $30.86

Try our meat packs! Perfect for grilling – or anytime!

Includes:

  • Smoked Andouille Sausage Links (1-lb)
  • Bratwurst Sausage Links (1-lb)
  • Ground Beef (1-lb)
  • Boston Butt

Pancetta

$12.50 /Package

Sliced. Approximately .33 pounds. Contact us for wholesale and restaurant pricing.
Pancetta, often referred to as Italian bacon and is popular for adding a distinctive flavor to pasta and several other dishes. Just think of Pancetta as bacon at its very best!

Pork Belly

$16.00 /Each

Approximately 2 pounds. Contact us for wholesale and restaurant pricing.
From the underside or “the belly” of the pig, experience our melt-in-your-mouth Pork Belly. Found on menus at many fine-dining restaurants in Georgia and the Lowcountry, it’s a treat you can’t beat!

 

Pork Chops: 2-Pack (Thick w/ Bone)

$15.00 /Package

1.5″ Thick with tenderloin
Pork Chops with Tenderloin is like a porterhouse steak, so that one side of the dividing bone is firm loin meat, and the other smaller side is soft tenderloin meat. Each has a distinct taste and texture.

X