Snake River Farms

Cut from a 10 to 12 bone pork rack, this beautiful roast is trimmed (or “frenched”) to leave the bones exposed for an impressive presentation. The crown roast can be filled with a favorite stuffing for a special touch. This is a Kurobuta or 100% Berkshire pork product and has the signature deep red color, with fine marbling and delicious juicy flavor. The Crown Roast is an annual tradition in some households, but we’ve found it’s a new holiday feast option for many of our customers. A wonderful replacement or addition to your traditional holiday dining table.

Due to the unique conformations of this product, approximate weights can vary up to +/- 0.5 pounds.

Kurobuta Crown Roast

$135.00

Availability: In stock

  • Weight: approx. 4.5 lbs.     
  • 100% purebred Berkshire (Kurobuta) pork
  • Grown in our network of small family farms
  • All natural pork raised without added hormones
  • Hand cut by a master butcher
  • Product ships frozen and will arrive frozen or partially thawed

Cut from a 10 to 12 bone pork rack, this beautiful roast is trimmed (or “frenched”) to leave the bones exposed for an impressive presentation. The crown roast can be filled with a favorite stuffing for a special touch. This is a Kurobuta or 100% Berkshire pork product and has the signature deep red color, with fine marbling and delicious juicy flavor. The Crown Roast is an annual tradition in some households, but we’ve found it’s a new holiday feast option for many of our customers. A wonderful replacement or addition to your traditional holiday dining table.

Due to the unique conformations of this product, approximate weights can vary up to +/- 0.5 pounds.

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Review(s)

  • Superb!

    Great crown roast of pork. The meat was buttery, flavorful and amazing. SRF will be our holiday go-to from now on.

    Posted 1/11/2018 by

  • Crown roast of pork

    The best pork roast we have had in a long time"

    The best if thr best.

    Posted 1/1/2018 by

  • Yum

    Ordered this for Xmas Dinner. Arrived on time and incredibly well insulated. In shipment for three days and it hadn't even started to thaw. Let it thaw over three days in the fridge. I untied it before cooking (heresy, I know) but I wanted to season it all over and the crown tie made that impossible. I followed the slow cook directions, but based on other reviews, pulled it out a7 137 instead of 140 degrees. Next time I'll pull it out at 135 - and leave a hint of pink.. The meat was delicious!!! Rave reviews from my guests. The next day the leftovers were just as good - warmed in some mushroom gravy. My only complaint was the string that tied the roast was too high on one side and severed one of the bones, but other than that - perfect. I look forward to serving it again.

    Posted 12/30/2017 by

  • Porkalicious

    Cooked the Crowned Pork Roast using indirect heat from a charcoal grill and smoke from apple wood. Roast was absolutely beautiful and made a great and impressive presentation. Much juicier than standard grilled pork chops and much more fun to serve. An unusual treat and will order again.

    Posted 5/2/2017 by

  • don't waste your $$

    I've had many of the SRF Kurobota products before and all were excellent. But there were a number of problems with my crown roast order. First, I was unable to specify how large it was going to be. We had 12 guests coming for Easter, so the 10-rib roast that I received was not big enough. A high-end company such as SRF ought to respond to more customized orders. So I had to buy another crown roast from our local butcher (not Berkshire). He did not charge me extra for making the crown roast from the rib roast, whereas the SRF crown roast now costs $30 more than the corresponding rib roast (used to cost the same as recently as 3 weeks ago) for less meat. A number of us tasted both the SNF roast and the local butcher roast, and most actually liked the local one better. This was mainly because the local one was much juicier the the SNF one. Both were cooked in the same pan at the same temperature and for the same amount of time. I suspect that this was because the "crowning and frenching" of the SRF roast exposed more surface area than the regular rib roast, which we have had before and liked very much. This exposure led to more drying out of the crown roast, even in the frozen state. My local roast was made into a crown roast the day before I cooked it and was never frozen; hence, less drying out. Moreover, the SNF roast was very poorly butchered (not by a "master butcher" as advertised); one of the ribs was broken and didn't stand upright, and there was so much fat inside the cavity, that I had to spend half an hour cutting it out (I wanted to stuff the roast.
    Bottom line: either make your own crown roast from the SRF rib roast (it's not that hard), or have your local butcher make one from fresh pork (although it probably won't be Berkshire).
    Don't waste an extra $30.

    Posted 4/18/2017 by

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