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Shoulder Butt
Description
The separation of the pork shoulder butt and the pork picnic shoulder is made approximately 2 cm from the vertebra of the neck bone. The neck bone is removed, the fat and the skin are trimmed, leaving a fat cover up to 1.25 cm thick. The pork butt is then deboned (shoulder blade).
8 slicing Techniques
Other products
Pork shoulder butt, bone-in, silver skin
Pork shoulder butt, US Collar style
Pork shoulder butt, boneless, Korean - Japanese Collar style
Pork shoulder butt, boneless, Korean - Japanese Collar style to the blue
Pork shoulder butt, boneless, capicola
International
Japan
China
Korea