The fresh half shoulder is half of the animal’s entire shoulder, including bones and portions of the skin and fatback. It is not a shoulder or butt roast. The term "fresh" refers to the fact that it is unsmoked. The half shoulder should be cooked with a low and slow method such as slow roasting, braising, or barbecuing. The fatback and skin can be trimmed and used separately.
Our pigs are raised on pasture all summer, without hormones or antibiotics. We buy in a small herd of piglets each May that is made up of a mix of heritage breeds, including Tamworth and Old Spot. We feed our pigs non-GMO grain, but being raised outside means they also forage for tubers, roots, berries, grubs, and more. From May to November, we rotate the pigs into new paddocks, allowing them to explore and express their natural rooting behaviors, while also fertilizing those areas with manure.