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Shoulder Butt


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 shoulder blade is then removed from the shoulder butt. The portion that has been removed is diagonally trimmed.

<span>8 slicing Techniques</span>

8 slicing Techniques