Boston Butt

The Boston Butt is a special cut consisting of the pork neck and the shoulder at the top of the pig. In Franconian, you would say: "Des Scheiferla midm Gnack." The most important thing about this cut is the so-called money muscle. Because it is with this that you win first place in WBQA competitions. To do this, it must be well trained and refined with particular care. That is why you should buy your Boston Butt in excellent quality from Freyberger.

We naturally cut up our own pork. For this reason, we only have a limited number of Boston Butts on offer each week. However, you can pre-order it and you are guaranteed to get it on your plate. Other cuts are available in our freezer box . In this box you will almost always find our usual Freyberger quality, Fresh Frozen.

The Boston Butt can be prepared in two different ways on the BBQ: Low and Slow or Hot and Fast. With the Low and Slow method, which takes place at around 90 to 110°C, you should expect it to take 10-14 hours. If the Boston Butt is prepared at 110 to 130°C, i.e. Hot and Fast, it takes 8-10 hours. The rind is still on our Boston Butt. But we can remove it if you wish. If the fat on the Boston Butt is exposed, it absorbs the smoke better and tastes more intensely smoky. But just watch our YouTube video .

Unfortunately, that's not possible. The shoulder is under too much strain and therefore has too much connective tissue. If you were to separate the neck from the shoulder, you could cut steaks from the neck and then fry them quickly. But we're at BBQ , so all we need is ribs , beef ribs and brisket , right? Get your cut now and buy Boston Butt from Freyberger!