Boston butt comes from the neck-end half of the pig’s shoulder. The skin is removed first, with care being taken to leave a layer of fat. The fat content gives the meat extra flavour and protects it from drying out when its being cooked. This cut has a white fat cap and a good amount of marbling running through it, making it ideal for BBQs as it stays juicy. Just like our cows, our hogs are pasture raised, hormone and antibiotic-free.
$8 Per Pound