This region here is now what we would consider a picnic roast. Now it’s up to you in terms of, this has a few homes. This will either go out as roast, this would be turned into pulled pork, or this would be turned into sausages. This is where I’ll acquire the bulk of my sausage trim from a pig.
Now a lot of recipes will call for pork shoulder, for making sausages if you have, if you’ve attempting to do sausages at house, in your house, they will be calling for pork shoulder. Generally speaking, there’s calling for picnic and I’ll show you why. What they’re saying is they want a certain quantity of muscle and there’s a lot of good quantity of muscle here too fat. Now for sausages you want it to be higher in fat, generally anywhere between 25 to 30 percent fat. And so with this particular pig, it’s actually quite lean so I would need to add fat to sausages that I would get from the shem.
Some recipes call for butt as well. And I’d be honest. I don’t entirely know why they would call for butt. In terms of like fat content, I would generally just use picnic. I would use butt for porketta. I would salt cured butt for a salt-cured capicola, but I would not, I probably wouldn’t be turning this whole thing into sausages myself. This is the muscle that I would be turning into sausages.
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