Smoked pork shoulder

Smoked pork shoulder is a cured and smoked cut taken from the front leg area of the pig. The meat is first salted or brined, then smoked using cold or hot smoke, which gives it a characteristic golden-brown colour and a rich, smoky flavour. It is juicy, finely textured and easy to slice. In the kitchen it works well both cold and warm, delicious on a platter with bread and horseradish, but equally at home in soups, bean dishes, braised cabbage or as the base of a hearty warm meal. The smoking process extends its shelf life compared to fresh pork.