Pork shoulder is a truly versatile cut, but as one of the harder-working areas of muscle on the pig, shoulder is best cooked low and slow. The thick cap of fat prevents the meat from drying out while cooking and with the skin scored it will give delicious crackling. The joint is boned and rolled for ease of cooking and carving.
All our pork is sourced from Cornish farms and is Red Tractor Assured.
Please Note: Our skilled butchery team will endeavour to fulfil your order as close to your chosen weight as possible but you will always receive your selected weight as a minimum.
Cooking / Recipes
For an excellent cooking guide and various recipe suggestions, try the BBC Good Food 'How to cook pork shoulder' page.