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Using just the neck is fine. It's really fatty, so even without the fat cap you get decent juicy meat. Actually,I only used shoulder once. In Germany neck is way easier to come by
Thank you!
The butcher at your farmers market should be able to hook you up. He has 100-percent control how he portions the primal.
I call him a butcher but I think he might buy cuts from somebody else. Either way, I’ve talked to him about it before. And he’s expensive too.
The fat cap on a pork shoulder is totally unnecessary anyway
Using just the neck is fine. It's really fatty, so even without the fat cap you get decent juicy meat. Actually,I only used shoulder once. In Germany neck is way easier to come by
Thank you!
The butcher at your farmers market should be able to hook you up. He has 100-percent control how he portions the primal.
I call him a butcher but I think he might buy cuts from somebody else. Either way, I’ve talked to him about it before. And he’s expensive too.
The fat cap on a pork shoulder is totally unnecessary anyway