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The Ibericus Shoulder Boston is the bone-in upper portion of the front leg, or shoulder, with big semicircular shape. It includes its skin and its subcutaneous fats that melt after a slow and gradual cooking creating a tender, juicy, meat falls off the bones magnificent piece of Ibericus.
The Ibericus Pigs wander the Life Oak forests of South United States munching rich pastures, natural proteins, and most importantly, Acorns. Indeed, around 15 pounds of Acorns per day. Not only they are the happiest pigs on earth, but this diet adds wonderful flavor to the pork, and all that exercise looking for food, fosters the marbling that makes Ibericus so special. The acorn and pastures flavored pork is high in Acid Oleic fats that melt at low temperatures, being healthier than the fat from normal pork.
USDA Food Safety recommendations related to Pork Meat, HERE.
Here are some suggestions on how to cook Shoulder Boston