{"title":"Shoulder, Picnic \u0026 Butts — Mangalitsa Pork","description":"\u003cp data-start=\"312\" data-end=\"551\"\u003eThese are the cuts built for real barbecue and long cooks. Our Mangalitsa shoulders, picnics, and butts are pasture-raised in Texas and slow-grown for rich marbling, deep flavor, and a fat cap that stays juicy through low-and-slow cooking.\u003c\/p\u003e\n\u003cp data-start=\"553\" data-end=\"841\"\u003eWhether you’re smoking pulled pork, braising for tacos, or roasting for family meals, the heritage fat structure delivers better moisture retention and cleaner flavor than conventional pork. Finished for flavor — not speed — every cut is vacuum sealed and shipped frozen for peak quality.\u003c\/p\u003e","products":[{"product_id":"mangalitsa-boston-butt","title":"Mangalitsa Boston Butt Roast","description":"\u003ch2\u003eMangalitsa Boston Butt — Heritage Shoulder Roast\u003c\/h2\u003e\n\n\u003cp\u003e\nMangalitsa Boston Butt is cut from the upper shoulder and is one of the most sought-after cuts in barbecue and slow cooking. Despite the name, this “butt” comes from the shoulder — a heavily worked section that carries massive flavor, marbling, and connective tissue.\n\u003c\/p\u003e\n\n\u003cp\u003e\nWith its rich internal fat and collagen, this cut is built for low-and-slow cooking. As it cooks, the fat renders and the connective tissue breaks down, creating a juicy, fall-apart roast with a deep, pork-forward flavor that defines true heritage pork.\n\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eCut Details\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e 100% heritage Mangalitsa\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHow We Raise Them:\u003c\/strong\u003e Pasture-raised and slow-grown\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWhat We Feed Them:\u003c\/strong\u003e Clean, intentional feed designed for fat quality and flavor\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Bone-in Boston Butt (upper shoulder)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAverage Weight:\u003c\/strong\u003e Approximately 7–11 lb (natural variation)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eTexture \u0026amp; Flavor\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e Dense and structured raw, breaking down into pull-apart tenderness\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Deep, savory, and pork-forward with rich Mangalitsa marbling\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFat Structure:\u003c\/strong\u003e Heavy intramuscular fat and connective tissue for long, forgiving cooks\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eCooking\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDry Brine:\u003c\/strong\u003e Apply Red Bark Rub and rest overnight\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLow \u0026amp; Slow:\u003c\/strong\u003e Smoke at 225–250°F until internal temperature reaches \u003cstrong\u003e203°F\u003c\/strong\u003e\n\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Rest before pulling for maximum tenderness and bark development\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\nThis is a competition-style shoulder cut — designed for long cooks, rich bark, and true fall-apart pulled pork.\n\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eBest Uses\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eCompetition barbecue and low-and-slow smoking\u003c\/li\u003e\n  \u003cli\u003ePulled pork for tacos, sandwiches, or plates\u003c\/li\u003e\n  \u003cli\u003eSlow roasted or braised centerpiece\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eWhy Honey Pot Farmstead\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePurebred heritage Mangalitsa pork\u003c\/li\u003e\n  \u003cli\u003ePasture raised in Central Texas\u003c\/li\u003e\n  \u003cli\u003eSlow-grown for superior marbling and flavor\u003c\/li\u003e\n  \u003cli\u003eSmall-batch, farmer-owned production\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Honey Pot Farmstead TX","offers":[{"title":"Petit Cut","offer_id":52007905853734,"sku":null,"price":48.0,"currency_code":"USD","in_stock":false},{"title":"Standard Cut","offer_id":52007905886502,"sku":null,"price":52.0,"currency_code":"USD","in_stock":false},{"title":"Farmstead Cut","offer_id":52007905919270,"sku":null,"price":76.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0936\/9288\/7334\/files\/Boston_BUtt_2.png?v=1769632057"},{"product_id":"mangalitsa-shoulder-roast","title":"Mangalitsa Shoulder Roast","description":"\u003ch2\u003eMangalitsa Shoulder Roast — Heritage Sectional Cut\u003c\/h2\u003e\n\n\u003cp\u003e\nMangalitsa Shoulder Roast is a sectional cut from the shoulder — made up of several working muscle groups rather than a single whole muscle.\n\u003c\/p\u003e\n\n\u003cp\u003e\nThis natural muscle structure creates a balance of lean meat, connective tissue, and intramuscular fat, making it extremely versatile for low-and-slow cooking where time and heat transform it into something deeply tender and flavorful.\n\u003c\/p\u003e\n\n\u003cp\u003e\nEach roast is cut as a substantial, cook-ready portion and typically weighs approximately \u003cstrong\u003e1.75–3.5 lb\u003c\/strong\u003e, depending on the section of the shoulder and natural animal variation.\n\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eOur Three Pillars\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e 100% heritage Mangalitsa\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHow We Raise Them:\u003c\/strong\u003e Pasture-raised and slow-grown\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWhat We Feed Them:\u003c\/strong\u003e Clean, intentional feed designed for fat quality and flavor\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eTexture \u0026amp; Flavor\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e\u003cbr\u003e\nStructured, with natural muscle variation that becomes tender and yielding when slow-cooked.\n\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFlavor\u003c\/strong\u003e\u003cbr\u003e\nBold and pork-forward with rich depth driven by intramuscular fat and connective tissue.\n\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFat Structure\u003c\/strong\u003e\u003cbr\u003e\nBalanced marbling distributed throughout multiple muscle sections for moisture and flavor carry.\n\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eCooking\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlackstone Burnt Ends:\u003c\/strong\u003e Cube, sear hard, and season with SPG-A until caramelized and tender.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCarnitas:\u003c\/strong\u003e Slow braise in citrus, garlic, and spices until pull-tender, then crisp in its own rendered fat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSlow Roast:\u003c\/strong\u003e Low and slow to fully break down connective tissue.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraise:\u003c\/strong\u003e Ideal for shredding or fork-tender slices.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\nFor burnt ends, finish with your Smokey Honey BBQ Sauce for a rich, sticky crust. For carnitas, crisp the shredded meat in its own rendered lard for authentic texture and flavor.\n\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eBest Uses\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eBurnt ends and griddle cooking\u003c\/li\u003e\n  \u003cli\u003eCarnitas and shredded preparations\u003c\/li\u003e\n  \u003cli\u003eSlow-roasted family meals\u003c\/li\u003e\n  \u003cli\u003eHearty braises and comfort dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\nThis cut rewards patience and technique — delivering big flavor, excellent moisture, and outstanding versatility across multiple cooking styles.\n\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eCut Details\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Sectional shoulder roast (multi-muscle)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBone:\u003c\/strong\u003e Bone-in depending on section\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum sealed and frozen\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTypical Weight:\u003c\/strong\u003e Approximately 1.75–3.5 lb (natural variation)\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Honey Pot Farmstead TX","offers":[{"title":"Petit Cut","offer_id":52008115667238,"sku":null,"price":34.0,"currency_code":"USD","in_stock":false},{"title":"Standard Cut","offer_id":52008115700006,"sku":null,"price":44.0,"currency_code":"USD","in_stock":false},{"title":"Farmstead Cut","offer_id":52008115732774,"sku":null,"price":56.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0936\/9288\/7334\/files\/shoulder_roast_2.png?v=1769631838"},{"product_id":"mangalitsa-whole-coppa","title":"Mangalitsa Whole Coppa","description":"\u003ch2\u003eMangalitsa Coppa Roast — Heritage Collar Cut\u003c\/h2\u003e\n\u003cp\u003eThe Mangalitsa Coppa Roast is a richly marbled whole muscle cut prized for its depth of flavor, natural tenderness, and beautiful internal fat structure. This is one of the most expressive muscles on the animal and a true showcase of what makes Mangalitsa pork different.\u003c\/p\u003e\n\u003cp\u003eA natural seam of intramuscular fat runs through the center of the coppa. As it cooks, that fat slowly renders and self-bastes the meat from the inside out, delivering exceptional moisture, richness, and layered pork flavor that conventional pork simply cannot match.\u003c\/p\u003e\n\u003cp\u003eWe finish our Mangalitsa hogs to approximately \u003cstrong\u003e16–18 months\u003c\/strong\u003e, with average hanging weights near \u003cstrong\u003e300–350 lb\u003c\/strong\u003e. That extended grow time allows this muscle to fully develop marbling, structure, and flavor — creating a cut that performs beautifully whether roasted, sliced into steaks, or cured.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eOur Three Pillars\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e 100% Mangalitsa (heritage lard breed)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow We Raise Them:\u003c\/strong\u003e Pasture-raised and slow-grown — never rushed, never confined\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat We Feed Them:\u003c\/strong\u003e Clean, intentional feed — no antibiotics, no hormones, no shortcuts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003eTexture \u0026amp; Flavor\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e\u003cbr\u003eDense and well-structured when raw, becoming tender, sliceable, and juicy when cooked slowly or finished to medium for steaks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor\u003c\/strong\u003e\u003cbr\u003eDeep, savory, and naturally rich. The internal fat seam carries flavor throughout the muscle and delivers a clean, buttery finish with real pork character.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eCooking\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow Roasting:\u003c\/strong\u003e Ideal for gentle rendering and moisture retention.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoppa Steaks:\u003c\/strong\u003e Slice thick and grill or pan-sear for exceptional pork steaks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraising:\u003c\/strong\u003e Excellent in wine, broth, and aromatic preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Curing:\u003c\/strong\u003e Suitable for dry-curing into classic coppa.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis is the cut that originally made us fall in love with Mangalitsa. Light mesquite smoke followed by a slow Portuguese-style Alcatra cook in a 50\/50 blend of red wine and bone broth, finished with Red Bark Rub and pulled at 140°F, delivers a deeply rich, slow-rendered result that showcases exactly why this muscle is so special.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eBest Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCenterpiece roasts\u003c\/li\u003e\n\u003cli\u003eThick-cut grilled or pan-seared steaks\u003c\/li\u003e\n\u003cli\u003eCharcuterie and dry curing projects\u003c\/li\u003e\n\u003cli\u003eElevated weeknight or entertaining meals\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOne whole coppa can also be portioned into approximately 4\u003cstrong\u003e–6 steaks depending on thickness\u003c\/strong\u003e, making it a versatile cut for multiple meals and freezer planning.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eCut Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Whole muscle (collar)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrim:\u003c\/strong\u003e Cleaned and cook-ready\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum sealed and frozen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTypical Weight:\u003c\/strong\u003e Approximately 2.5–5.5 lb (natural variation)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Honey Pot Farmstead TX","offers":[{"title":"Petit Cut","offer_id":52008001929510,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true},{"title":"Standard Cut","offer_id":52008001962278,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true},{"title":"Farmstead Cut","offer_id":52008001995046,"sku":null,"price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0936\/9288\/7334\/files\/Whole_Copp_2.png?v=1769631664"},{"product_id":"mangalitsa-pork-shanks","title":"Mangalitsa Pork Shanks( Frozen Meat Cut)","description":"\u003cp\u003e\u003cstrong\u003eMangalitsa Pork Shanks\u003c\/strong\u003e are built for low-and-slow cooking. Rich in collagen, connective tissue, and natural Mangalitsa fat, these shanks deliver incredible depth, tenderness, and body when given time and gentle heat.\u003c\/p\u003e\n\n\u003cp\u003eEach pack includes \u003cstrong\u003ea pair of shanks\u003c\/strong\u003e weighing approximately \u003cstrong\u003e2–2.5 lbs total\u003c\/strong\u003e. Available \u003cstrong\u003efresh\u003c\/strong\u003e or \u003cstrong\u003ehickory-smoked\u003c\/strong\u003e for added depth.\u003c\/p\u003e\n\n\u003ch3\u003eTexture \u0026amp; Flavor\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e Firm and structured raw, transforming to fall-off-the-bone tender when slow-cooked\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Rich, meaty, pork-forward with deep, collagen-driven body\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSmoked Option:\u003c\/strong\u003e Adds a savory, layered complexity perfect for braises and soups\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCooking\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraising:\u003c\/strong\u003e Low and slow until tender and collapsing from the bone\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSlow Roasting:\u003c\/strong\u003e Develops deep flavor and natural pan juices\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoups \u0026amp; Stews:\u003c\/strong\u003e Builds body, collagen, and natural thickness\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFarmstead Preparation\u003c\/h3\u003e\n\u003cp\u003eA favorite method on our table: blister the shanks in a hot pan with \u003cstrong\u003eMangalitsa leaf lard\u003c\/strong\u003e and fresh garlic. Transfer to a roasting dish and cook low and slow with sliced onions, fresh tomatoes, basil, and tarragon. Finish with a reduction of \u003cem\u003eRomanian Fetească Neagră\u003c\/em\u003e red wine for deep, rustic richness.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eOsso buco–style preparations\u003c\/li\u003e\n  \u003cli\u003eHearty soups and broths\u003c\/li\u003e\n  \u003cli\u003eRustic stews and slow braises\u003c\/li\u003e\n  \u003cli\u003eStand-alone, red-wine braised dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Honey Pot Farmstead TX","offers":[{"title":"Default Title","offer_id":50298718519590,"sku":"","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0936\/9288\/7334\/files\/HONEY_POT_FARMSTEAD-12.png?v=1763989756"},{"product_id":"mangalitsa-picnic-roast","title":"Mangalitsa Picnic Roast","description":"\u003ch2\u003eMangalitsa Picnic Roast — Heritage Shoulder Cut\u003c\/h2\u003e\n\n\u003cp\u003e\nThe Mangalitsa Picnic Roast comes from the lower shoulder of our pasture-raised, slow-grown hogs and is cut with the shank removed and the skin off, leaving a clean, cook-ready roast capped with beautiful Mangalitsa fat.\n\u003c\/p\u003e\n\n\u003cp\u003e\nIf you’ve been to First Monday Trade Days in Canton and enjoyed a Honey Pot Farmstead pulled pork sandwich, you’ve already tasted this cut — this is the roast we use.\n\u003c\/p\u003e\n\n\u003cp\u003e\nWe finish our Mangalitsa hogs to approximately \u003cstrong\u003e16–18 months\u003c\/strong\u003e, with average hanging weights near \u003cstrong\u003e300–350 lb\u003c\/strong\u003e. That extra time on pasture builds muscle, marbling, and a rich fat cap that keeps this roast moist and flavorful through long cooks.\n\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eOur Three Pillars\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e 100% Mangalitsa (heritage lard breed)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHow We Raise Them:\u003c\/strong\u003e Pasture-raised and slow-grown — never rushed, never confined\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWhat We Feed Them:\u003c\/strong\u003e Clean, intentional feed — no antibiotics, no hormones, no shortcuts\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eTexture \u0026amp; Flavor\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e\u003cbr\u003e\nMore structured than a Boston butt, but designed for low-and-slow cooking. After a long cook, it pulls cleanly into tender strands or slices thick for hearty plates.\n\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFlavor\u003c\/strong\u003e\u003cbr\u003e\nDeep, rich, and unapologetically pork-forward. Mangalitsa marbling and the retained fat cap deliver a clean, buttery finish and serious flavor that stands up to smoke, rubs, and bold seasonings.\n\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eCooking\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSmoked Pulled Pork:\u003c\/strong\u003e The same roast we use for our Canton pulled pork sandwiches.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRoasted with SPG-A \u0026amp; Vegetables:\u003c\/strong\u003e Dry brine with SPG-A, surround with root vegetables, and slow roast for a classic farmstead dinner.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraising \u0026amp; Carnitas:\u003c\/strong\u003e Ideal for shredding into tacos, stews, and richly sauced dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\nCook low and slow to fully break down collagen and gently render fat for maximum tenderness and flavor.\n\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eBest Uses\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePulled pork sandwiches\u003c\/li\u003e\n  \u003cli\u003eCarnitas and tacos\u003c\/li\u003e\n  \u003cli\u003eSlow-roasted family meals\u003c\/li\u003e\n  \u003cli\u003eBackyard BBQ spreads and gatherings\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\nThis roast is a signature Honey Pot Farmstead cut — forgiving to cook, full of character, and built to feed a crowd.\n\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eCut Details\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShank:\u003c\/strong\u003e Removed and sold separately\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSkin:\u003c\/strong\u003e Removed (skin-off)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBone:\u003c\/strong\u003e Bone-in with fat cap retained\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAverage Weight:\u003c\/strong\u003e Approximately 6–9.75 lb (natural variation)\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Honey Pot Farmstead TX","offers":[{"title":"Petit Cut","offer_id":52007918240038,"sku":null,"price":82.0,"currency_code":"USD","in_stock":true},{"title":"Standard Cut","offer_id":52007918272806,"sku":null,"price":102.0,"currency_code":"USD","in_stock":false},{"title":"Farmstead Cut","offer_id":52007918305574,"sku":null,"price":122.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0936\/9288\/7334\/files\/Picnic_roast.png?v=1769629591"},{"product_id":"mangalitsa-pork-osso-buco","title":"Mangalitsa Osso Buco","description":"\u003ch2\u003eMangalitsa Osso Buco — Whole Shank Cross-Cut\u003c\/h2\u003e\n\n\u003cp\u003e\nMangalitsa Osso Buco is cut for traditional braising — a thick, full shank cross-section designed to expose rich marrow and dense muscle that transforms beautifully under slow, gentle heat.\n\u003c\/p\u003e\n\n\u003cp\u003e\nThese cuts are naturally high in collagen and intramuscular fat. When braised low and slow, they break down into spoon-tender meat with a deep, glossy sauce built from marrow, rendered fat, and natural gelatin.\n\u003c\/p\u003e\n\n\u003cp\u003e\nEach package contains \u003cstrong\u003eone whole cross-cut pork shank\u003c\/strong\u003e, vacuum sealed and labeled with exact weight.\n\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eBreed \u0026amp; Raising\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e 100% Heritage Mangalitsa\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHow We Raise Them:\u003c\/strong\u003e Pasture-raised and slow-grown\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWhat We Feed Them:\u003c\/strong\u003e Clean, non-GMO, soy-free feed formulated for fat quality and flavor\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eCut Size Guide\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePetit Cut:\u003c\/strong\u003e Approx. 1.40 – 1.80 lb (1 whole shank)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStandard Cut:\u003c\/strong\u003e Approx. 1.80 – 2.30 lb (1 whole shank)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFarmstead Cut:\u003c\/strong\u003e Approx. 2.30 – 3.00 lb (1 whole shank)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\nEach cut is vacuum sealed and labeled with exact weight. Natural size variation is normal for pasture-raised heritage animals.\n\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eTexture \u0026amp; Flavor\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e Structured when raw, becoming silky and fork-tender after braising\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Deep, savory and marrow-rich with natural body\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Built specifically for sauce and gravy development\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eTraditional Braising Method\u003c\/h3\u003e\n\u003col\u003e\n  \u003cli\u003eSear in a hot pan using Mangalitsa leaf lard\u003c\/li\u003e\n  \u003cli\u003eSeason generously with your SPG-A blend\u003c\/li\u003e\n  \u003cli\u003eAdd fresh garlic and allow the marrow to caramelize\u003c\/li\u003e\n  \u003cli\u003eDeglaze with stock or red wine\u003c\/li\u003e\n  \u003cli\u003eSlow braise with onions, tomatoes, basil, and tarragon\u003c\/li\u003e\n  \u003cli\u003eReduce the cooking liquid into a rich marrow-driven sauce and gravy\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eBest Uses\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eTraditional pork osso buco\u003c\/li\u003e\n  \u003cli\u003eSlow-braised dishes with marrow gravy\u003c\/li\u003e\n  \u003cli\u003eRustic winter meals and heritage-style plates\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eWhy Honey Pot Farmstead\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePurebred heritage Mangalitsa pork\u003c\/li\u003e\n  \u003cli\u003ePasture raised in Central Texas\u003c\/li\u003e\n  \u003cli\u003eSlow-grown for superior collagen and flavor development\u003c\/li\u003e\n  \u003cli\u003eSmall-batch, farmer-owned production\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Honey Pot Farmstead TX","offers":[{"title":"Petit Cut","offer_id":52007322419494,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true},{"title":"Standard Cut","offer_id":52007322452262,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true},{"title":"Farmstead Cut","offer_id":52007322485030,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0936\/9288\/7334\/files\/ossobuco2_f78ef9db-dc04-497e-b7d2-1e96e7615633.png?v=1769624478"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0936\/9288\/7334\/collections\/HONEY_POT_FARMSTEAD-16_350f9e53-8ddc-44c0-a9ae-b5f0a61e161e.png?v=1769464019","url":"https:\/\/www.honeypotfarmstead.com\/collections\/mangalitsa-shoulder-picnic-butts.oembed","provider":"Honey Pot Farmstead TX","version":"1.0","type":"link"}