Shoulder Roast (picnic shoulder)

The picnic shoulder comes from the lower shoulder, a cut with history because it turns patient cooking into deep flavour. It has the structure for slow roasting, shredding, braising, or smoking, with enough fat and connective tissue to stay moist as it breaks down. On a Mangalitsa, that transformation is even better: the breed’s old-world marbling gives the roast a round, savoury richness. This is the cut for people who like food that fills the house while it cooks. Pasture-raised in Coldstream, farm direct.