This is a boneless cut consisting of several muscles from the Picnic Shoulder. The cuts may be various sizes and shapes depending on how it’s cut.
This cut is from the large muscle of the Picnic Shoulder. As such it’s a well exercised very lean cut with good flavor that’s best wet cooked. This cut includes a lot of connective tissue so if you just slice it and pan fry it you will find it flavorful but rather chewy. It’s best used for slow roasted or wet cooked methods and would make a flavorful soup.
Alternative Name: N/A
Suggested Preparation: N/A
Pork Primal: Picnic Shoulder
NAMP code: 405B
Number of Pieces: 2
Average Yield/Piece: 6.00 lbs. *
* Assumption is an animal at 250 lbs. hanging weight.
