{"id":4604,"date":"2017-08-29T07:00:55","date_gmt":"2017-08-29T07:00:55","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=4604"},"modified":"2018-09-28T07:36:35","modified_gmt":"2018-09-28T07:36:35","slug":"anatomy-boston-butt","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/anatomy-boston-butt\/","title":{"rendered":"Anatomy of a Boston Butt"},"content":{"rendered":"

Disrupt a Pork as in\u00a0Competition<\/span><\/h2>\n

If we\u00a0are talking about traditional barbecue preparations, those that are the subject of a competition, and if you love competitive barbecue, you can not do anything but love all of the four categories involved. Brisket is often seen as the most hard, but the truth is that each one is difficult in its own way: every raw material has its own peculiarities and critical factors that you must learn to know and tamper with. Despite this, I confess that I find that a category is more intriguing than the others. I’m talking about Pork and his prince cut, the Boston Butt.<\/p>\n

One might say that the reason is that Pork is the category in which this year we got the best results, including a\u00a0Perfect Score<\/a>, the first in Italy, but there is actually a lot more: the Boston Butt is a very special cut that combines very different anatomical parts of the pig, a beautiful and fun challenge that puts the technical skills of the griller to the test. As a matter of fact, rules say the Boston Butt is not the only acceptable cut\u00a0but it is anyway\u00a0the most\u00a0used by everyone. The reason for both of these things is that the Boston Butt includes two distinct anatomical areas: a neck\u00a0and a shoulder portion that combines the best results in terms of taste and moisture. The bad news is that in order to get a Boston Butt we need to cut off the net articulation, very different from what is happening in Italy, where the ham tradition is very rooted and where it is being cut off by turning it around it. In other words, anyone in Italy may want to cut\u00a0a Boston Butt will have to do it from the whole half of the pig. Small butchers working predominantly with semi-finished products will not be fooled by the idea.<\/p>\n

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\"Boston<\/a>
Taglio Americano (fonte: smithfield.com)<\/figcaption><\/figure>\n

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\"Taglio<\/a>
Taglio Italiano (fonte: levoni.it)<\/figcaption><\/figure>\n

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Once we\u00a0get our\u00a0Boston Butt, we\u00a0start to have fun: you should have\u00a0a rectangle of weight of about 4-6 kg in front of you, divided longitudinally by the presence of the animal’s scapula, a triangular bone with a top apex, clearly visible on one side.<\/p>\n

\"Box<\/a>A KCBS box of the Pork category can generally come in 4 distinct parts, each with different characteristics and that should be\u00a0with different consistencies but taken from the same cut (hence the griller’s excellence):<\/p>\n