Description: The Boston roast is a well-marbled cut from the Mangalitsa pig, known for its high-fat content and rich, tender texture. The Mangalitsa breed’s fat, when rendered slowly, infuses the meat with a deep, savory flavor, making the Boston roast an ideal choice for slow-roasting or braising. It’s called a “butt” roast due to the way the cut is taken from the shoulder, not because it comes from the pig’s rear. Texture and Flavor: Mangalitsa Boston roasts have a rich, meaty flavor, enhanced by the breed’s signature marbling and fat. The fat helps keep the roast moist and tender during slow cooking, and the meat becomes fall-apart tender as the connective tissue breaks down. The result is a roast that is juicy, flavorful, and has a luxurious texture. The fat content in Mangalitsa pork also ensures that the roast is particularly succulent, with a melt-in-your-mouth quality. Cooking: The Boston roast is ideal for slow-roasting, braising, or smoking. For roasting, it’s often cooked low and slow to allow the fat to render, making the meat tender and infusing it with a rich flavor. It can also be pulled, making it perfect for pulled pork dishes. The high fat and connective tissue break down over hours of slow cooking, creating tender, juicy meat. When smoked, it imparts a deep, smoky flavor that enhances the richness of the Mangalitsa pork. Use: Mangalitsa pork Boston roasts are versatile and can be used in slow-roasted meals, pulled pork sandwiches, barbecue, or gourmet roasts. This cut is excellent for family dinners, holiday meals, or casual meals like tacos or sandwiches. It’s perfect for slow-cooked BBQ or served with savory sides like coleslaw, mashed potatoes, or root vegetables.


$254 
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