Organic Pork Ribs 

100% pigs born and raised in the wild in the Tolfa mountains: peasant ribs without antibiotics and additives.

Meat that falls off the bone, the aroma of grilled meat, and that full flavor that only wild pigs can provide.

Organic Pork Ribs from Poggio Felicioso

Poggio Felicioso's Organic Pork Ribs are the cut that sparks conviviality: flavorful meat right on the bone, veined with wild-grain fat that melts during cooking, keeping it tender and succulent. The pigs are born and raised 100% in the Tolfa mountains, free to roam year-round, fed organic, GMO-free feed, and never treated with antibiotics. The supply chain is short and entirely Italian, CCPB certified, with no chemical preservatives or artificial additives: from the grill to the oven, from the pan to the grill, these ribs bring true celebration to the table.
 
 
 

The roots of these ribs are deep in tradition

An ancient proverb says that "the meat closest to the bone is the tastiest," and no cut demonstrates this better than spare ribs. In Roman and Lazio cuisine, they are the famous "spuntature," the undisputed stars of old inns: slowly cooked in tomato sauce until melting, served steaming hot over polenta on cold winter Sundays, they were the dish that brought entire families together around the table. In the countryside, however, spare ribs were the prize on holidays, cooked over open fires amid the scent of wood and cheer. A legacy of popular conviviality that today lives on with the quality of wild-fed pork.
 
 
 

Choosing Organic Pork Ribs Means Taking Care of Yourself

Meat close to the bone isn't just tastier: it's also naturally rich in minerals like iron, zinc, and phosphorus, as well as complete proteins and B vitamins that support energy and metabolism. In free-range pigs, constant movement and a diet of organic grains develop a higher-quality fat with a more balanced profile, making the meat tasty without weighing it down. The certified absence of antibiotics, chemical preservatives, and artificial additives completes the profile of a transparent product, where animal welfare translates directly into well-being at the table.
 
 
 

How to Best Use: Organic Pork Ribs

• HONEY GLAZED RIBS — The secret to a memorable glaze: brush the ribs with an emulsion of Organic Chestnut Honey e Biodynamic Modena Balsamic Vinegar Cream in the last few minutes of cooking: a shiny, sweet-smoky, finger-licking glaze will form.
• LOW & SLOW WITH A SMOKED NOTE — Massage the ribs with a spice rub and Smoked Gray Salt with Grinder, then cook them at low temperature for hours; serve them with a crispy coleslaw Green Cabbage e Organic Carrots.
• SUNDAY'S STEWED TRIMMINGS — The recipe from Roman taverns: brown the ribs, deglaze with a glass of Merlot Trevenezie Organic IGT and cook over low heat in the tomato; next to it, Organic Purple Potatoes baked for a touch of color and sweetness.

The Producer: Poggio Felicioso

In the Tolfa mountains, Poggio Felicioso raises over 300 free-range pigs, with 80% of their feed grown on-site: a closed, CCPB-certified organic supply chain where every step, from field to plate, is carried out with artisanal care by the same family.
 
 
 

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp