Bone-In Pork Shoulder Pork A rich fatty cut from

A rich fatty cut from the chin of the pig jowl is most typically cured for guanciale — many a burgeoning curemaster have had great success curing our supremely meaty and marbled jowls

But jowl is also delicious without curing and can be deep-fried for pastas creating a crispy fatty dense and delicious treat

This is a truly succulent nugget renowned for its superior taste and velvety texture

these bratwursts are flavor packed with a spicy kick

Great for sandwiches and quick and easy lunches

Bone-In Pork Shoulder Pork A rich fatty cut fromA single pack of bone in Boston Butt Picnic. Vacuum packaged for freshness. This is a great cut for the smoker as well as roasting in the oven. This cut makes fantastic pulled pork!