Focus on Specially Selected Pork cuts and joints: pork shoulder



Standard Supplier



This Specially Selected Pork cut is removed from the side by a straight cut between 5th & 6th rib. The muscles have an open texture with a reasonable amount of intermuscular fat. Click to discover a range of excellent Specially Selected Pork recipes added by other chefs and suppliers

Average weight

Bone in: 12.4 kg. Boneless and skinless: 7.5 kg.

Approximate yield

Depends on size of pig


The whole Specially Selected Pork cut can be supplied skin on or off / fat on or off and may also be produced with the rib bones still attached. After the shoulder has been boned, this muscle group can easily be separated via a natural seam.


A flavoursome cut which remains succulent during cooking, ideal for curing and slow roasting, shoulder roasts, braising steak meat, casserole and sausage.

Cooking techniques

Oven Stew

Cut Origin

Cut Origin - Focus on Specially Selected Pork cuts and joints: pork shoulder
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Standard Supplier 3rd August 2016

Focus on Specially Selected Pork cuts and joints: pork shoulder