Ripplets (side ribs / spareribs)

Ripplets are the small, flavour-packed pieces from the side-rib family — the kind of cut cooks used to prize because they knew how much taste lived close to the bone. They are excellent for braising, stewing, stocks, sticky riblets, or slow rendering into a pot of beans or greens. Mangalitsa gives these pieces unusual richness, so a little goes a long way. Treat them as a working cut, not a leftover. They come from pigs raised slowly on real pasture, and they taste like it.