Think mini Gammon!
Cut from the shoulder for its juicy marbling and succulence, our boston butt is rolled, cured and wood-smoked. Cook it up for a hearty dinner, slice it cold for sarmies or slow roast and pull – the possibilities for this cut are endless!
Roasting: Preheat oven to 180C. Place the Boston butt in the centre of a large piece of tinfoil. Drizzle with honey and wrap the tinfoil loosely around the Boston butt so to form a pocket. Make sure the foil is tightly sealed. Place the wrapped Boston Butt into a roasting pan and roast for an hour per kg.