Boston Butt:
Despite what its name might indicate, the Boston butt comes from the upper shoulder of the hog. Consisting of parts of the neck, shoulder blade and upper arm, the Boston butt is a moderately tough cut of meat with a good deal of connective tissue. It can be roasted or cut into steaks, but it is also well suited for braising and stewing, or for making ground pork or sausages.Just above the Boston butt is a section of fat called the clear plate or fatback, which can be used for making lard, salt pork, or added to sausage or ground pork.
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