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Cured Pork Top Shoulder - Whole Muscle – A Unique, rich whole muscle Charcuterie. Recognized by its beautiful marbling striations that run through the center of the cut. Marinated in a rich blend of Urfa Biber Pepper, White Pepper, Mace, Smoked Pimenton and Garlic. It is washed with Red Wine and then Fermented and hung to cure for 4 weeks in our curing cave. This is a delicate but rich whole muscle that pairs well with the contrasting mouth feels of Sharp Goats and Cow’s milk Cheeses. Accompanied with Red Wine, Madeira and Vermouths makes a delicious pairing. 

Ingredients: Pork, Garlic, Salt, Spices, Sodium Nitrate 

Produced in USDA EST. Number 00273

Gluten Free / Produced in a Plant where Nuts and Dairy may be Present