The blade shoulder terminology varies widely depending on the region.  Our most common cut is the pork roast.    This is a well marbled cut of meat that lends itself to moist-heat cooking.  This versatile cut can be pot-roasted, cut up for stews or slow cooked in a smoker to create classic pulled pork barbecue.

We also use this for our ground pork that is used in our sausages, show cased on the sausage and specialty meats page.

 

 

 

 

 

 

 

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