A tender centerpiece with plenty of possibilities, from a quick supper to a Sunday roast.

About this selection

Mangalitsa Boston Butts are a cut of pork that comes from the shoulder area of the Mangalitsa pig.

The Boston Butt is a well-marbled cut of pork that is known for its tenderness and juiciness. It is often used for slow-cooking methods such as smoking, braising, or roasting, as the slow, low-temperature cooking helps to break down the tough muscle fibers and connective tissue and infuse the meat with flavor.

Mangalitsa Boston Butts are a popular choice for barbecue enthusiasts and chefs who are looking for a high-quality, flavorful cut of pork that can be cooked low and slow to perfection.

Most Picnics are boneless. Most Boston Butts are bone-in. Most Sirloin Roasts are boneless. Though our processor sometimes makes variations of bone in and boneless and it is impossible to make a blanket statement.

Sold per unit.

The approximate weight of Boston Butts are 4-13 lbs, but this can vary. When ordering, you are ordering individual pieces by the pound, however in the event that we can not ship pieces by the individual pound selected we can send multiple pieces to meet the final pounds ordered unless you specify upon checkout or in an email that you would like only single pieces and not made up of multiple products to meet ordered weight range.

Boneless

The approximate weight of Boneless Boston Butts are 2-7 lb but can vary. These Boneless Boston Butts are the shoulder muscle after we have removed the collar muscle to cut the Delmonico Steaks. They are hand-tied to make a small shoulder roast excellent for making pulled pork. They are very flavorful and tender with ample marbling and fat.

When ordering, you are ordering individual pieces by the pound, however, in the event we can not ship pieces by the individual pound selected we will send multiple pieces to meet the final pounds ordered unless you specify upon checkout or in an email that you would like only single pieces and not made up of multiple products to meet ordered weight range.

From your kitchen

Sear for color and roast gently until the thickest part reaches at least 145°F. Rest at least 3 minutes before slicing. Larger loin roasts take longer than tenderloin; use temperature rather than the clock.

Rosemary roasted tenderloin →

Plan your order

Choose the package option that fits your table. Coastal orders ship Monday; inner regions and the Midwest ship Tuesday. Other dispatch days require Next Day Air or Second Day Air. Available methods and charges are shown at checkout. See our shipping map and ordering guide. Need help choosing? Contact our family.