FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
This is from the top of the shoulder of North Yorkshire, outdoor reared, native breed pork. Most of our pork comes from Mount Grace Farm where the pigs are grown slowly on a natural diet. The breeds we choose, such as Gloucester Old Spot, Welsh and Berkshire amongst others, put on weight slowly adding bags of flavour and natural fat content.
The Boston butt is a firm favourite amongst our BBQ and grill customers who smoke it slowly until the meat fall away from the bone. Perfect for pulled pork.
If you would like the rib bones removing and/or the skin taking off, please let us know.
If you prefer something smaller, we also have a half Boston butt.
£79.50
The pork Boston butt is taken from the top part of the shoulder often known as the collar. The bone is often left in, sometimes with part of the rib. This adds to the flavour when cooking and also helps to distribute heat and retain moisture in the joint. This part of the pig, particularly with native breeds, has a good fat content and marbling in the meat to further add to the flavour and succulence of the end result. The Boston butt is particularly popular amongst our BBQ customers who see it as the choice cut for low ‘n’ slow smoking and grilling. You can get equally good results in your oven at home.
Our tip would be to give it a rub with your choice of BBQ rub or just with some good salt and freshly ground pepper. Then put it in a large roasting bag and put it into an oven at around 150c or less. Cook it until the internal temperature is above 80c and then take it out of the oven and let it rest for at least 20 minutes. Open the bag into a roasting tin, pull out the bones and then shred it. You might want to add some BBQ sauce, but give it a try first as it’s delicious as it is!
| Weight | 6 kg |
|---|
Maxine Toms (verified owner) –
Terry Booker (verified owner) –
Perfect as ever
Phil Mansell (verified owner) –
Can’t say anything other than excellent product
Vernon Gay (verified owner) –
Absolutely stunning bit off pork
Elena Zamfir (verified owner) –
Paul Williams (verified owner) –
Amazing service that really cared
100% will use again
Dan Baxter (verified owner) –
Delivery was very efficient. The meat had a bit to much fat on the joint (which i trimmed) for me but the meat cooked great on the kamodo. Would definitely order again.
Edvinas Gibezas (verified owner) –
Tim Grebien (verified owner) –
Tom Jessop (verified owner) –
Left me too much work to do on it before I slow smoked it. I had to de-bone and trim off the skin and fat leaving me with 4.2kg of meat. My fault for not reading it properly before ordering.
Andre Fourie (verified owner) –
SANDRA (verified owner) –
Was delicious. I used a Jamie Oliver recipe. The crackling was a big hit with the family and there was meat left over,very unusual
Martin Heaton (verified owner) –
Good piece of meat – just over 5Kg once skinned and boned out – all converted into chorizo/salami – good balance of meat to fat – can’t wait. Well packed
Paul Williams (verified owner) –
Tasty bit of meat, I was expecting a long steady smoke on my UDS and was surprised that it was ready in about 9 hours. Bone slid straight out and it pulled like a dream. Had plenty of chefs privilege, 2 big portions were saved for tea and 8 have been bagged and frozen for the coming weeks.
Zsolt Miko (verified owner) –