Butt - Import export

Pork shoulder is the primal cut made up of the front leg, and containing both the butt and the picnic cuts. We offer it skin-on and bone-in. It is separated from the loin between the first and second rib, and the front foot is removed above the joint, allowing a three inch shank. A two inch collar remains on the butt end, and the fat is beveled to ¼ inch. Shoulders are preferred by many of our pitmaster friends for smoking. They like the subtle differences in the texture and fat content of the butts and picnics, and love to have a little of that cracklin’ skin in their barbecue.