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Boston Butt Pork Shoulder, Free-Range

5.0
Boston Butt Pork Shoulder Free Range
Boston Butt Pork Shoulder Free Range
Gerard King

Gerard's Suggestion

"I often cook mine slowly in the oven then finish on a hot open fire to give a lovely smoky flavour, crispy skin and soft, tender meat."

Boston Butt Pork Shoulder, Free-Range

5.0
slow-grown
dry-aged
native breed
small Suffolk farm

The perfect cut for roast pulled pork, or try it slow on open fire or a hot smoker!

£40.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Boston Butt Pork Shoulder, Free-Range...

  • A wonderful big lump of pork on the bone, that's delicious and economical 
  • Slow-grown, heritage breed pork from our Suffolk pig farmers
  • Excellent for a 'pulled pork' roast 

Cut from our fabulous traditional breed, free-range East Suffolk pigs. A wonderful old-fashioned cut, which has been re-invented here in the UK.

The 'Boston Butt' is essentially shoulder on the bone, cut laterally to include the blade bone and all the meat and crackling surrounding it, but leaving the shoulder ribeye chops behind. It's wonderful cooked long and slow, so lends itself perfectly to pulled pork, with a great 'fall apart' texture and fantastic crackling. It's quite a big joint, so is a fairly economical way of feeding lots of people. 

All our pork comes from free-range, heritage breed pigs that have been slow-grown on small Suffolk farms by farmers who really care about their livestock. We then dry-age our pork for at least two weeks, which allows the meat to develop a deeper flavour, and helps the skin to dry out naturally, resulting in a cracking crackling. 

This is a pretty large joint and should feed 6-8 comfortably.

Gerard King

Gerard's Suggestion

"I often cook mine slowly in the oven then finish on a hot open fire to give a lovely smoky flavour, crispy skin and soft, tender meat."

Want to know more?

Our exceptional pork comes from free-range pigs raised in the light, sandy soils of East Suffolk. This unique environment allows them to root and forage naturally, resulting in pork known for its traditional flavour, excellent marbling, and a delicious fat covering for perfect crackling. We source our heritage breed pork from a select group of local farms, including the wonderful 'British Lops' from Thatched House Farm on the Broads, where our farmers prioritise first-rate animal welfare and husbandry. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character and ensure excellent crackling, we dry-age the pork on the bone for up to two weeks in our hanging chiller.

What our customers say