Just been to lockey farm Arborfield (near Reading) and asked for a blade in shoulder, as recommended on another post. Butcher was excellent, brought out the front 1/4 of a pig and got chopping. Showed me the whole shoulder and then trimmed down as I requested to take out the spine/ribs and then chopped in half (as only want 2.5-3Kg for a small group BBQ tomorrow). It is currently sitting in Cider before I get the rub on it.
One question though is about the rind/fat cap - should I trim it all off, leave it or some? I wasn't sure at the butchers so he just scored it and left it all on.
U GOT MEAT!!!!!
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Steve
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Re: U GOT MEAT!!!!!
They're good at Lockey farm, glad they helped you out.
You want to remove that fat cap. The rind particularly, the amount of fat to remove is personal taste. A good hog will have plenty of marbling internally so the cap is just taking up space that could be rubbed.
Some people take the fat cap off in one piece and lay it back on after rubbing as a self basting addition. Never found the need myself, but worth trying for yourself at some point.
You want to remove that fat cap. The rind particularly, the amount of fat to remove is personal taste. A good hog will have plenty of marbling internally so the cap is just taking up space that could be rubbed.
Some people take the fat cap off in one piece and lay it back on after rubbing as a self basting addition. Never found the need myself, but worth trying for yourself at some point.
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ConorD
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Re: U GOT MEAT!!!!!
Thanks Steve, I'll get carving this evening.
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keith157
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Re: U GOT MEAT!!!!!
Before you do have a look at Toby's guide to pork, he preps this very cut