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Saddleback 7 Day Dry-aged Boston Butt

Region: North York Moors National Park, UK

Shelf Life: Min. 5 Days

Buying Options
Serves: 6 1 X 2.5Kg (5.5lb) £15.00
/ £15.00 each
Outdoor Reared Can Be Frozen Great Britain Rare Breed

The Boston Butt, or Pork Shoulder on the bone is becoming increasingly popular as a slow cook favourite. This prime pork cut offers great flavour and succulence from cooking on the bone. Naturally laced with a good level of fat content, once slowly cooked the meat just falls away from the bone and literally melts in the mouth.

The Saddleback is ideal as an introduction to the quality of heritage breed pork. They are hardy fellows being good foragers amongst rough grazing, though they take much longer to mature than commercial breeds. This means well developed flavour and creamy character, and the meat is often almost nutty in character. We try and stock the Saddleback as often as possible, with it being a great all rounder, proving bacon, steaks and chops, and wonderful roasting joints.

Tasting Notes: Meaty, Nutty, Evolving

Boston Butt or Pork Butt is the American name given to this cut of pork that comes from the upper part of the shoulder from the front leg. Boston butt has recently found favour as the most common cut used for pulled pork, a staple of barbecue in the southern parts of the United States. In the UK, Boston butt is also known as pork shoulder on the bone, since our regular pork shoulder joint normally has the bone removed and then we roll it and tie into a joint.

This pork cut once lovingly slow cooked will just pull away and melt in the mouth. The Boston Butt is perfect when serve with grilled vegetables scented with thyme, seasonal salads and relish.

a knife and fork icon Our recipe tips for cooking your Boston Butt a pdf icon