Free Range Whole Pork Butt/Shoulder


Pork butt is an on the bone slow roasting/barbecue joint. It is widely regarded (particularly in the USA, where it is known as a Boston Butt) as the best joint for pulled pork, as the shoulderblade bone is left in (other bones are removed), which helps evenly distribute heat while cooking. This ensures low temperatures can be held for lengthy periods of time, which breaks down the well marbled meat into melt in the mouth, delicious meals. An increasingly popular joint due to it’s use by smokehouses and bbq lovers. Perfect for feeding a crowd.


Skin on.Available bone in or out.


This cut is great for feeding a crowd.

If you require the bone removed please pop a note on your order.

Dermot Allen owner of Winetavern Farm Co. Wicklow rears Sandie Blacks, Tamworths and Spots.

Dermots pigs are free range, born into a happy environment with lots of space and company and spend the majority of their time in forests and orchards.Dermot is one of the founding members and Chairman of the Irish Pig Society. He is also only one of a handful of breeders in Ireland to keep the rare Oxford Sandy and Black. Dermot uses no pesticides on his farm.

By sourcing direct from Dermot we are assured of the quality of the pork we use and the conditions the pigs are kept in.

Feel free to call us to discuss your bbq needs.


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