<span>Pork N.Y. Shoulder</span>

The two main parts to a pork shoulder are the picnic and the butt. The shoulder contains more fat than the leg, but it is still great for cooking or curing. The butt can be cured whole for cappicollo, or it can be slow roasted whole to give you a succulent pork roast. The picnic deboned can be used for stews or ground pork, which can then be used to produce sausages. As a whole, the pork shoulder is great for roasts or chops.